Ingredients
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1.5 kg of Beef liver
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500 g of Lard salted
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2 Carrot
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2 Onion
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6 cloves of Garlic
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3 Bay leaf
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3 peppercorns of Pimento
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10 peppercorns of Black pepper whole
Directions
This classic oven-baked liver pâté recipe is amazing! It requires minimal effort while delivering maximum rewards. The liver is slowly cooked with lard, vegetables and spices, then blended into a creamy pâté. The result is a tender texture and a wonderfully rich flavor.
It’s a good idea to prepare a large batch and freeze it in portions, which is why this recipe uses 1.5 kg of liver and 0.5 kg of lard.
Bon Appétit!
Today's visits: 1.
Steps
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1
Done
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Start by preheating your oven to 180 degrees Celsius. |
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2
Done
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Next, remove the membranes from the liver (this step is essential!) and slice it into pieces 1 or 2 cm thick. Cut the lard into slices that are about 0.5 to 1 cm thick. For the onions, peel them and chop each one into four sections. Peel the carrots and chop them into several pieces. Finally, peel the garlic cloves but keep them whole. |
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3
Done
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Spread half of the lard in an even layer at the bottom of the Dutch oven. Next, arrange the liver in several layers on top of the lard, making sure to space them evenly. Sprinkle your spices over the liver, then add the rest of the lard in another single layer. Finally, place the vegetables on top of the lard. Cover the Dutch oven with a tight-fitting lid and bake it in the oven for 1 hour and 30 minutes. |
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4
Done
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Take the Dutch oven out of the oven and let it cool for approximately 15 to 30 minutes. Then, carefully remove the spices and strain the broth, ensuring you save it! Use a meat grinder to process all the ingredients (liver, lard, vegetables, garlic) once. Season the mixture with salt and black pepper and add a bit of broth to achieve a smooth consistency. Mix everything together until it's well combined. |
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5
Done
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Place the pâté in storage containers. To keep it from drying out, cover the surface of the pâté with melted ghee, lard, or baking paper (that's my version). Let it cool at room temperature, then store it in the fridge for 3 to 4 days or freeze it. |
