Beef Liver Pate (DF)

Beef liver is a superfood and should form a part of every persons diet.  But it can be an organ that’s challenging to adjust to (taste and texture).  Making Beef Liver Pate and eating it with pork crackle and beef jerky is one way to disguise the new flavour.  Beef Liver Pate is also freezer-friendly, so making it in bulk is a great timesaver!  

SIMPLE & EASY 3 INGREDIENT BEEF LIVER PATE (DAIRY-FREE)

400g beef liver (organic grass-fed prefered)
1/2 cup + 1 tablespoon duck fat
1 + 1/2 teaspoon salt (Celtic Grey Sea Salt or Magnesium Enriched Natural Lake Salt)
Makes about 2 ramekins

1. Depending on the size of the beef liver pieces supplied and the type of blender you’re using, cut to suit. We recommend cutting the pieces into small steak size portions if they don’t come in a similar size.
2. Prepare a salt water bath (1 teaspoon salt in a bowl of water) and soak the beef liver in it in the refrigerator for 45 minutes.
3. After 45 minutes soaking, drain and pat dry with paper towel.
4. Melt a tablespoon of duck fat in a medium heat fry pan.
5. Cooking takes about 5 minutes overall for liver slices approximately 1cm thick, browning on both sides. Increase cooking time for thicker cuts.
6. Let them cool slightly and put them into a blender along with 1/2 cup duck fat and 1/2 teaspoon of salt. Blitz until smooth.
7. Spoon mixture into your choice of sealable container/s or ramekins.
8. Refrigerate for about 4 hours, but overnight is better to let them fully set.
9. Label and freeze any portions not needed after 4 hour setting time. The pate tastes the same fresh or thawed from frozen, so it’s perfect for making in large batches for freezer storage. To thaw, just place it in the refrigerator overnight and it’s ready to eat around 12 hours later.