Beef liver pate with cognac
12 servings
80 minutes
A thick hemoglobin taste, in which cognac notes are also clearly felt. Don't skimp on the cognac - let the festive pate be perfect.
1
Clean the beef liver from all excess — veins, ducts, and remaining bile. Cut into large pieces and blanch in vegetable oil for a couple of minutes.
- Beef liver: 1.5 kg
- Vegetable oil: 100 ml
2
Finely chop the onion and carrot. Toss them in a pan with heated vegetable oil and sauté briefly. Then add nutmeg, marjoram, garlic, and pour in the cognac. Now, stir and keep the vegetables on the heat until the cognac evaporates.
- Onion: 200 g
- Carrot: 200 g
- Vegetable oil: 100 ml
- Nutmeg: to taste
- Marjoram: to taste
- Garlic: 100 g
- Cognac (brandy): 200 ml
3
Add liver to the onion and carrot, and fry it until cooked.
- Beef liver: 1.5 kg
4
Pour cream over the cooked liver and stir until it is absorbed.
- Whipping cream 33%: 200 ml
5
Remove the liver from the heat and cool it to a temperature of 45–55 degrees, so that it can be tasted without burning. Now, blend the mass until it becomes elastic, and then strain it through a fine sieve.
6
Keep the butter at room temperature until it softens. Then beat with a mixer until white and gently fold into the liver mixture.
- Butter: 300 g
7
Place the future pâté in a mold lined with wax paper, press it down, and send it to the oven preheated to 175–185 degrees for thirty-five minutes.
8
Remove the pâté from the oven, let it cool, and refrigerate for at least one day, preferably two.
