Ingredients for Making Homemade Beef Liver Pate
- Beef liver 500-600 grams
- 2-3 carrots
- Onion 1 piece
- Butter 250 grams
- Salt to taste
- Ground pepper mixture to taste
- Vegetable oil as needed for frying
- Main ingredients: Beef, Liver, Onions, Carrots, Butter
- Portion 5-6
- World Cuisine
Saucepan, kitchen knife, cutting board, meat grinder, vegetable peeling knife, butter knife, cling film, slotted spoon, deep plate, forks - 2 pieces.
Making homemade beef liver paste:
Step 1: Prepare the liver and vegetables.
Rinse the carrots under running water and, using a special knife, peel the skin. Then again, thoroughly rinse the vegetables with water.
Pour clean water into the pan, add the peeled carrots there and bring to a boil. Then reduce the water and cook until the carrots are partially, but not completely, soft.
Meanwhile, rinse the beef liver and clean it of the film and veins. Place in cool water and rinse for 15-20 minutesperiodically changing fluid. This is to remove blood and bitterness from the selected offal.
Dip the washed meat liver in a saucepan to the carrot. Bring everything to a boil again and cook on. 10-15 minutes over medium heat. Do not forget to remove the foam. Check the readiness of carrots and liver with a knife. Vegetables will soften and will easily prick, and blood will not ooze from the meat.
After cooking, do not drain the broth, cool the beef liver and carrots right in it, otherwise they can dry out, acquiring stiffness completely unnecessary for the paste.
While the carrots and liver are cooling, pay attention to the remaining ingredient, that is, onion. Peel it from the husk and cut off the remaining roots and the tip. Cut the onion into small cubes, it is best to do this with a knife dipped in cool water.
Heat a little vegetable oil in a frying pan and passer onion slices until it becomes transparent and crispy.
Step 2: Cook the pate.
Grind boiled liver with a meat grinder, then add a small piece to it, about 30 gramssoftened butter. To make the paste more airy, we repeat the procedure again from the beginning.
Now we add boiled carrots to the chopped beef liver and butter, we also pass it through a meat grinder. Then again we pass through the kitchen appliance the whole mixture.
And in order for our paste to be completely tender, mash and mix it with a pair of forks. It is at this stage that salt and a mixture of ground peppers should be added to taste. Stir the mixture so that all the ingredients and spices are evenly distributed among themselves. You can also do this with a blender if you have such a device at your disposal.
Step 3: Prepare the butter.
During cooking, store the butter not in the refrigerator, but at room temperature so that it becomes soft and melted. In addition, rub it with a fork to a creamy consistency.
Step 4: Turn the roll from the paste.
On the countertop, spread the cling film and with a thin layer lay the crushed paste mass on it, then smear it, smooth it with a butter knife. Step back a couple of centimeters from the edge around the entire perimeter.
Spread the beef paste on top with softened butter. Try to ensure that all layers, both meat and butter, are even and the same throughout the film.
Now pull the edge of the film on one side and start twisting the paste to the center, giving it the shape of a sausage. Leave the cling film outside without wrapping it in, but gradually separating it from the liver mass. In some ways, this process is similar to wrapping Japanese rolls.
Once your roll is ready, correct its edges and flaws that you could allow. Fully wrap the paste in film. Now send in the cold on 2-3 hours, after which the dish will be finally ready, you can remove the film and serve homemade beef liver paste on the table.
Step 5: Serve the homemade beef liver pate.
Serve home-made beef liver pate chilled, you can put it out of the refrigerator for 10-15 minutes before serving, so that it becomes softer. Cut it into thin slices or immediately apply to sandwiches, depending on your desire. In any case, it will be a wonderful snack.
Enjoy your meal!
- It is not necessary to roll the pate from beef liver into a roll, you can simply store it in any container that is convenient in size and shape, or spread it into several small cookies.
- Optionally, add the paste with fried mushrooms or pickled cucumbers, as well as fresh herbs or green onions.
- If you will spread the paste in a separate form, do not forget to pour it on top with melted butter.