Beef liver and lung pate
12 servings
60 minutes
Beef liver and lung pâté is a refined dish of European cuisine that combines rich flavor and delicate texture. This recipe has roots in the traditions of rustic cooking, where the skill of using offal was key to creating hearty and appetizing dishes. The aromatic sautéing of carrots and onions fills the pâté with depth of flavor, while butter gives it a velvety softness. The finished pâté spreads beautifully on fresh bread, harmonizing with salty and spicy snacks, and serves as an excellent base for sophisticated culinary compositions. Its rich and slightly sweet taste makes it an ideal companion for a glass of good wine, creating an atmosphere of comfort and enjoyment. This dish warms the soul and evokes memories of family gatherings.
1
We put a large pot of water on the fire, add salt, and toss in peppercorns.
- Salt: to taste
- Black peppercorns: 10 pieces
2
While the water is boiling, we clean the liver from ducts and membranes, and the lungs from the trachea and tubes.
- Beef liver: 1 kg
- Beef lungs: 500 g
3
We are boiling eggs. They need to be boiled for at least 6 minutes.
- Chicken egg: 5 piece
4
Take the butter out of the freezer (I love Valio or salted President) - let it thaw.
- Butter: 200 g
5
We clean the carrot and onion. Grate the carrot on a coarse grater and chop the onion finely.
- Carrot: 5 piece
- Onion: 5 piece
6
Place a pan on the fire, heat it up, add 3-4 tablespoons of olive oil and 3-4 tablespoons of butter, add carrots and onions, salt, and sauté on low heat until cooked.
- Vegetable oil: 4 tablespoons
- Butter: 200 g
- Carrot: 5 piece
- Onion: 5 piece
- Salt: to taste
7
The water in the pot has boiled, we add the liver and lungs. We wait for it to boil again and cook on medium heat for 15-20 minutes. The smaller the pieces, the less time they need to cook. About 5 minutes before removing from heat, we add 2-3 bay leaves to the pot. I always add bay leaves at the very end because the essential oils can be very toxic when boiled for a long time.
- Beef liver: 1 kg
- Beef lungs: 500 g
- Bay leaf: 3 pieces
8
We strain the cooked fish, remove the bay leaf and peppercorns. We transfer everything to a wooden bowl, adding the sautéed onions, carrots, and boiled (peeled) eggs.
- Bay leaf: 3 pieces
- Black peppercorns: 10 pieces
- Carrot: 5 piece
- Onion: 5 piece
- Chicken egg: 5 piece
9
We take the chopper and carefully chop the contents of the bowl. I always chop pâté. These little pieces create indescribable sensations.
10
While everything is hot, add 100 grams of butter to the bowl and mix the product thoroughly. If it's not pliable enough, add another 50 grams of butter and mix.
- Butter: 200 g
- Butter: 200 g
11
We check the taste — salt, pepper, oil. We add what we want, transfer the pâté (now it's pâté, not goulash) to a large enamel mug, cool it down and put it in the fridge.
- Salt: to taste
- Black peppercorns: 10 pieces
- Butter: 200 g