Beef Liver Pate Recipe

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This rich and creamy beef liver pâté is a nutrient-packed spread with a smooth, velvety texture and savory, aromatic flavors. Perfect as an appetizer on crusty bread, crackers, or cucumber slices, it’s also easy to make ahead for snacks or elegant entertaining.

Ingredients

• ½ cup + 2 tablespoons (150 g) ghee or butter

• 1 large onion (or 2 small, about 200 g), roughly chopped

• 2 garlic cloves, chopped

• 14 oz (400 g) beef liver (lamb, chicken, or other livers work as well)

• 1 teaspoon salt

• 1½ teaspoons allspice

• 2 tablespoons fresh sage, chopped

• ¼ teaspoon freshly ground black pepper

• 4 tablespoons heavy cream (or coconut milk for a dairy-free option)

Instructions

1. Caramelize the Onions

1. In a skillet, melt ½ cup of ghee or butter over low heat.

2. Add the chopped onions and sauté slowly for 15 minutes, stirring occasionally, until soft and golden.

2. Prep the Liver

1. While the onions are cooking, slice the liver and trim away any thin white membranes.

2. Chop the garlic and set aside.

3. Blend the Aromatics

1. Once the onions are caramelized, transfer them to a food processor.

2. Add the chopped garlic and blend until smooth.

3. Set aside in a bowl for later.

4. Cook the Liver

1. In the same skillet, using the remaining fat, sauté the sliced liver over medium heat until fully cooked — about 4–5 minutes per side.

2. Let the liver and pan drippings cool for 2–3 minutes.

5. Make the Pâté

1. Add the cooked liver and pan drippings to the food processor.

2. Return the onion-garlic mixture to the processor, then add the salt, allspice, sage, pepper, and heavy cream (or coconut milk for dairy-free).

3. Blend until the mixture is completely smooth and creamy.

6. Chill and Serve

1. Line a small container with plastic wrap.

2. Spoon the pâté mixture into the container, smoothing the top.

3. Chill for at least 2 hours until firm enough to slice, or enjoy right away for a softer, spreadable texture.

Tips & Notes

• For a smoother texture: Blend for an extra 1–2 minutes and scrape the sides of the processor.

• Flavor boost: Add a splash of brandy or cognac while blending for a French-style pâté.

• Serving idea: Pair with crusty bread, crackers, or fresh veggie sticks.

Make-Ahead & Storage

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Like our beef liver pate recipe? Spread the love by pinning the yummy image on your Pinterest board. Don’t keep the delicacy to yourself, share it to your family and friends. Trust me, they’ll appreciate it.

Beef Liver Pate Recipe Secrets

Beef liver pate is a tasty and rich spread that can be used as a dip or spread on crackers or bread. It is one of the main ingredients for this amazing Filipino Beef Caldreta. You’ll need a few key things to make the best beef liver pate.

• You’ll need fat first. Ghee is my favorite because of how sweet it is, but you can also use butter. Coconut oil or lard can be used instead of ghee for people who can’t handle it.
• Then, you’ll need onions. By caramelizing the onions in the fat, their natural sweetness comes out and gives the pate more depth of flavor.
• Sage is an important part of this recipe as well. It gives the beef liver a unique, tasty flavor that goes well with it.
• Allspice is another important ingredient to add. It is a spice that can be used in many ways and is often thought of as a Christmas or pumpkin spice, like cinnamon and nutmeg. But it can also be used to make savory dishes like pate.
• Lastly, it’s important to use liver from grass-fed beef. It is better for you and makes the pate taste much better. The grass-fed beef liver will make the pate taste better and be of better quality.

Liver Pate FAQs

Is this Liver Pate Raw?

Liver paté is not raw, despite what most people think. It’s been cooked carefully and then skillfully mixed with rich cream, fragrant herbs, and other ingredients to make a velvety texture that’s very satisfying. So you can enjoy it without worry, knowing that it was made in a safe way for you to enjoy.

Can you freeze Liver Pate?

Yes. You can keep your homemade pate tasty by putting it in the freezer. To keep freezer burn from happening, pack it tightly in an airtight container or vacuum seal it in a zip-lock bag. Your pate will stay good in the freezer for up to three months. When you’re ready to eat it, just put it in the fridge overnight to let it thaw.

Where to buy Beef Liver?

When looking for beef liver in a grocery store, it’s important to know that it might not be in the usual fresh meat section. Check the frozen meats section instead, as that is where it is more likely to be. If you want fresh, high-quality beef liver, you can also buy it from local farmers, who often have a wider range of cuts and options.

Nutrition Information for Beef Pate

Per Serving:  Calories: 202; Total Fat: 18g; Saturated Fat: 7g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 101mg; Sodium: 264mg; Potassium: 173mg; Carbohydrate: 3g; Fiber: 0g; Sugar: 0g; Protein: 10g Nutrition Bonus: Vitamin A: 310%; Iron: 14%

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