Silky Beef Liver Pâté

Instructions

1. Prep the liver. Remove any membrane or connective tissue from the liver. Cut into 3cm (1 inch) pieces. Pat dry.

2. Cook aromatics. Melt half the butter in a large skillet over medium heat. Cook onion until soft and golden, about 8 minutes. Add garlic and cook 1 minute more. Transfer to a bowl.

3. Sear the liver. Increase heat to medium-high. Add remaining butter. Sear liver pieces for 2-3 minutes per side until browned outside but still slightly pink inside. Don’t overcook or it will be grainy.

4. Deglaze. If using brandy, add it now and scrape up any browned bits.

5. Blend. Add liver, onions, cream, and thyme to a food processor. Blend until completely smooth, scraping down sides as needed. Season with salt and pepper.

6. Set. Transfer to a jar or ramekins. Pour a thin layer of melted butter on top to seal. Refrigerate at least 4 hours, preferably overnight.

Serving Ideas

• With crispy cheese crisps
• Stuffed in celery
• On cucumber rounds
• With pork rinds
• Straight from the jar (no judgment)

Notes

• Quality matters—source grass-fed liver if possible
• The brandy cuts the liver taste but is optional
• Keeps refrigerated for 1 week
• Freezes well for up to 3 months