Beef Liver Pâté with Brandy
Beef liver pâté is a rich and flavorful spread that’s perfect for those who enjoy a hearty, savory treat. The brandy adds a deep, aromatic note that elevates the dish, making it ideal for special occasions or as part of an elegant charcuterie board. Here's a classic recipe:
Ingredients:
- 1 pound beef liver, trimmed and cleaned
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup unsalted butter, divided
- 1/4 cup brandy
- 1/4 cup heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice or nutmeg (optional)
- Fresh parsley, chopped (for garnish)
- Extra butter, melted, for sealing (optional)
Instructions:
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Prepare the Beef Liver: Trim any fat, veins, or connective tissue from the beef liver. Soak the liver in milk for 1-2 hours if you prefer a milder flavor (optional). After soaking, drain and pat the liver dry with paper towels.
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Cook the Onions and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
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Cook the Beef Liver: Increase the heat to medium-high and add the liver to the skillet. Cook the liver for about 3-4 minutes on each side, until browned on the outside but still slightly pink in the center. Avoid overcooking to prevent the liver from becoming tough.
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Deglaze the Pan: Add the brandy to the skillet. Cook for about 2 minutes, allowing the alcohol to evaporate while scraping up any browned bits from the bottom of the pan.
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Blend the Mixture: Transfer the liver, onions, and garlic to a food processor. Add the remaining butter, heavy cream, thyme, salt, pepper, and allspice or nutmeg (if using). Blend until smooth and creamy. Scrape down the sides of the processor as needed to ensure an even texture.
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Adjust the Consistency: If the pâté is too thick, add a bit more cream or melted butter until it reaches your desired consistency. Taste and adjust seasoning if necessary.
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Chill the Pâté: Spoon the pâté into ramekins or a serving dish. Smooth the top with a spatula. If desired, pour a thin layer of melted butter over the top to seal the pâté and preserve its freshness. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until firm.
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Serve: Garnish with fresh parsley and serve with crackers, toasted baguette slices, or fresh bread. The pâté can be stored in the refrigerator for up to a week.
Tips:
- Soaking the Liver: Soaking the liver in milk before cooking can help mellow its strong flavor, making it more palatable for those sensitive to the taste.
- Texture: For a chunkier pâté, pulse the mixture in the food processor rather than blending until completely smooth.
- Sealing: Sealing the pâté with melted butter helps keep it fresh longer and adds a rich finishing touch.
