Beef Liver Pâté with Carrots and Onions
⏳ Time
2 hours 40 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Beef Liver Pâté with Carrots and Onions
Ingredients
- Beef Kidneys - 21.2 oz
- Butter - 3.5 oz
- Onion - 2 heads
- Carrot - 2 pieces
- Vegetable Oil - 3 tablespoons
- Bay leaf - 4 pieces
- Salt - 2 teaspoons
- Ground Black Pepper - ½ teaspoon
Step by Step guide
Step 1
Prepare the ingredients for making beef liver pâté.
Step 2
Take the butter out of the refrigerator.
Step 3
Peel and chop the onion.
Step 4
Heat 1 tablespoon of vegetable oil in a skillet. Sauté the onion in the vegetable oil until translucent over medium heat (7-8 minutes). It's better to slightly undercook the onion than to overcook it.
Step 5
Adding carrot to the liver pâté (beef or chicken) will give the pâté a delicate sweet flavor. Peel, wash, and chop or grate the carrot.
Step 6
Heat 3 tablespoons of vegetable oil in a skillet. Sauté the carrot in the vegetable oil until soft over medium heat (10 minutes).
Step 7
Rinse the liver, remove membranes and bile ducts, and cut it. First, slice the liver into pieces about 1.5-2 cm thick. Then, cut each slice into pieces with sides of 3-4 cm.
Step 8
Heat 3 tablespoons of vegetable oil in a skillet. Sauté the liver over high heat for 7-10 minutes. If the skillet is small, it’s better to sauté the liver in batches.
Step 9
Once the liver is sautéed, reduce the heat, add salt, pepper, bay leaf, stir, and simmer covered until tender (15-20 minutes). Do not overcook the liver, or it will become dry and tough.
Step 10
To make the pâté more homogeneous, you can puree the carrot with a blender.
Step 11
Next, pass the cooked liver, onion, and carrot (if using) through a meat grinder.
Step 12
Add the softened butter to the liver mixture and blend using a blender or mixer.
Step 13
To make the pâté creamier, you can add a little cream and blend the mixture again with a blender.
Step 14
The finished beef liver pâté can be shaped into a log and wrapped in plastic wrap. You can prepare this log with butter. For this, cut 50-100 g of chilled butter into small cubes (up to 1 cm) and place them in the freezer. Mix the pâté with the frozen butter cubes, shape into a log, and wrap in plastic wrap.
Step 15
The pâté looks very nice as a roll with butter. Place the prepared pâté on parchment paper (you can also use foil or plastic wrap) and flatten it to a layer of 0.5 cm. The specified amount of ingredients will yield a rectangle measuring 35 by 25 cm. Place it in the freezer to set, but do not freeze it (for about 30 minutes). If the freezer is small, you can cut the sheet with the pâté into two parts. Take the butter out of the refrigerator.
Step 16
Evenly spread the softened butter (100-150 g) over the layer of pâté. This should be done quickly, as the pâté is very cold and the butter sets quickly. It’s convenient to spread the butter on the pâté with a knife. Let it sit for a while to soften the pâté and make it more pliable.
Step 17
Then roll the beef liver pâté into a log, wrap it in plastic wrap, and place it in the refrigerator.
Step 18
Slice the beef liver pâté and serve.
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