Holiday Beef Liver Pate
As someone who has had food sensitivities since the dawn of time, holidays can be a huge stress trigger. Thankfully, throughout the years I have learned recipes that I can make in a large batch to share and to ensure I have something to eat at the gathering. Here is my favorite recipe for Beef Liver Pate.
I am a wicked good bio-hacker, but even I have my limits. Beef liver seems to be right at my threshold. Even though I am absolutely convinced that organ meats (especially liver) are important for health and healing, you won't see me chowing down on them. But if I can disguise the taste, I am willing to go the distance to get them into my body. Incidentally raw beef liver kept my 16-year-old pup healthy and strong for many years! She especially loved this recipe.
3 tablespoons ghee, bacon fat or coconut oil
8 ounces grass-fed beef liver
1/2 an onion
3 cloves garlic
1 tablespoon dried rosemary
1/2 teaspoon allspice
1 tablespoon apple cider vinegar
1/2 teaspoon salt
Thinly slice onion
Add to pan with the fat and cook on low until translucent
Add chopped garlic and cook until soft
Add mixture to the food processor and blend
Sprinkle salt and rosemary on liver
Cook 2-3 minutes on each side (careful not to overcook)
Add liver to the food processor
Add apple cider vinegar and allspice
Blend until smooth
Enjoy with gluten-free crackers or fresh veggies!
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