Beef liver is a nutritional powerhouse! Small amount of liver provides well over 100% of the RDI for many essential nutrients. It is a source of vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron.
I know what you are going to say – liver yuck, I don’t care how healthy it is! Hear me out, the herbs in this beef liver pâté counterbalance the distinct taste of liver. I sneak a few tablespoons of it into meatballs, meatloaf etc. , and even my picky son can’t detect the added nutrient dense magic ingredient.
Always choose meat from pasture-raised animals as it has 2-4 times more omega-3 fatty acids than meat from commercially raised animals.
I like to store the pâté in small 4 oz mason jars and freeze them, I then pull one out per week and use in various dishes to boost their nutritional content.
Beef Liver Pâté
- 1 lb grass-fed pasture raised beef liver
- 1 Tbsp Otto's Cassava Flour
- 4 Tbsp (½ stick) butter (Kerrygold grass-fed)
- 1 medium onion diced
- 2 gloves of garlic
- 1 tsp salt
- 1 tsp fresh thyme
- 1/2 tsp of fresh rosemary
- black pepper & sea salt to taste
- 4 oz beef bone broth (I prefer Kettle & Fire)
- Pat liver dry with paper towels
- . Sprinkle with salt, thyme, rosemary, black pepper, and Otto's cassava flour.
- Heat a large cast iron skillet over medium heat. Add 1/2 of the butter.
- Cook liver until lightly browned on both sides.
- Transfer liver to a food processor such as a Vitamix.
- Meanwhile, add onions, garlic, and remaining butter to the skillet, cook until translucent.
- Deglaze pan with bone broth.
- Transfer contents of the pan to the food processor.
- Process until you have a smooth pâté.
- Taste test and adjust for salt/pepper.
- Transfer to small mason jars.
Little 4 oz mason jars are perfect for this purpose. I like to leave a little room for expansion and then freeze the jars.