Beef Liver Pate

Liver is one of the most nutrient dense foods on the planet! You do have to be brave and a bit daring to add it into your diet though. I personally hate the taste, the texture and the look of it. However I do know the important potent powers of it, so I am dedicated to adding it into my diet. Every six months we get a freezer full of organically raised, grass fed amazing beef. I am the crazy one who asks for the extra bits, like the knuckles, shins and liver. The joints are amazing for broths and you don’t have to look far these days to understand the important healing benefits of broths and stocks in your diet. This is just good old traditional cooking. If you don’t know check out my post here on it. Why Bone Broth is so good for you.


500 grams Beef Liver 200 grams of beef mince 2 large onions chopped 6-8 cloves or garlic chopped 2-3 Bay leaves 1 tablespoon chopped Oregano 1/8 teaspoon Nutmeg 50  grams of butter 1/2 cup red wine

So why is liver so amazing?

The liver is the home of incredibly important nutrients (vitamins A, D, E, K, B12)

The liver contains folic acid and minerals such as copper,CoQ10, selenium and iron

The liver and other organ meats contain between 10 and 100 times more nutrients than muscle meats.

It’s the best food source of Copper, when copper is low  normal magnesium levels can’t be maintained

It contains Choline, which is essential for brain & nerve activity

Liver contains high levels of omega 3

Here is a Chart from Chis Kresser on the nutrient profile of beef liver

In terms of the liver, I can handle chicken liver not problem if disguised in an amazing dish, however beef liver is pretty strong. So here is my wee way of making beef liver great and a easy way to add into you weekly diet. I blend down the intensity of the flavor by adding in mince. You could just use straight liver if you wish. Here is my chicken liver pate recipe.

Cooking Instructions

In a pan put liver, mince, 50 grams of butter with onions, garlic, bay leaves, oregano, water, red wine, nutmeg and water.

Let it simmer for 3-4 minutes, or until liver is cooked and liquid started to reduce.

Remove from heat and if you want a pate that is quite thick remove the liquid (however the liquid is heaps of flavor so you decide. I kept liquid and it turned out like picture)

Blitz up the liver mixture, add the rest of the  butter at a time as you blitz.

Place in fridge to set then Buon appetito! I have it with fresh carrot sticks.





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