Beef Liver Pâté



  1. Pat liver dry with paper towels
  2. . Sprinkle with salt, thyme, rosemary, black pepper, and Otto's cassava flour.
  3. Heat a large cast iron skillet over medium heat. Add 1/2 of the butter.
  4. Cook liver until lightly browned on both sides. 
  5. Transfer liver to a food processor such as a Vitamix.
  6. Meanwhile, add onions, garlic, and remaining butter to the skillet, cook until translucent. 
  7. Deglaze pan with bone broth.
  8. Transfer contents of the pan to the food processor.
  9. Process until you have a smooth pâté.
  10. Taste test and adjust for salt/pepper.
  11. 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. 

Recipe by Anna Kidder at