Easy Beef Liver Pate

For most people, beef liver isn’t the most palatable food because of the strong flavor. But it’s incredibly nutrient-dense, so it should be a part of the traditional American diet if you’re able to include it. Beef liver is a powerhouse of nutrients and includes some of my favorites vitamins and minerals:

• Iron

• Copper

• B12

• Folate

• Selenium

• …and more!

We’re lucky that we now have access to desiccated beef liver supplements, which make it easy to supplement beef liver without actually having to eat it. However, it’s always best if you’re able to get the food form if at all possible. And thankfully this beef liver pate recipe makes that possible.

This recipe is super easy to make and even people that don’t like beef liver actually like this recipe. It’s easy to store using Souper Cubes or your favorite Weck jar! It can be frozen or store in the refrigerator for the whole family to enjoy. It also makes a great first food for baby!

This recipe was inspired by Kitty Bloomfield’s recipe with a few slight tweaks!

Beef Liver Pate

Ingredients:

1 lb Grass-fed Beef Liver

4 oz Prosciutto (diced)

1/4 lb Raw Butter

1/4 cup Raw Cream

1/4 cup Diced Shallots

2 tsp Salt + Pepper

2 tbsp Brandy

1 tsp Allspice

1/2 tsp Thyme

Sauté all spices in butter for 5 minutes or until fragrant (make sure to watch it to ensure it doesn’t burn!). Add in prosciutto and beef liver and cook until the beef liver is mostly cooked through. Then add everything into your blender and add in cream. Blend until it is super smooth in consistency and enjoy!