Beef Liver Pâté
Appetizers • European
Description
The creamy, soft texture of the pâté is achieved by using heavy cream. It should be as fatty as possible—33% cream is ideal for this purpose, which may be labeled as 'whipping cream' on the package.
Ingredients
- Beef Kidneys 1½ kg
- Onion 5 oz
- Carrot 5 oz
- 10% cream 5 fl oz
- Butter 10 oz
- Garlic 5 oz
- Cognac 5 fl oz
- Vegetable Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Nutmeg to taste
- Marjoram to taste
Step-by-Step Guide
Step 1
Clean the beef liver of any excess — membranes, ducts, and remaining bile. Cut it into large pieces and blanch in vegetable oil for a couple of minutes.
Step 2
Finely chop the onion and carrot. Add them to a skillet with heated vegetable oil and sauté briefly. Then add nutmeg, marjoram, garlic, and pour in the brandy. Now, stirring continuously, cook the vegetables over heat until the brandy has evaporated.
Step 3
Add the liver to the onions and carrots, and sauté until fully cooked.
Step 4
Pour the cream into the cooked liver and stir until it is absorbed.
Step 5
Remove the liver from the heat and let it cool to a temperature of 45–130°F, which is when it can be tasted without burning. Now, blend the mixture until it becomes elastic, and then strain it through a fine sieve.
Step 6
Let the butter sit at room temperature until it becomes soft. Then, beat it with a mixer until light and fluffy, and gently fold it into the liver mixture.
Step 7
Place the future pâté in a mold lined with wax paper, press it down, and bake in an oven preheated to 175–365°F for thirty-five minutes.
Step 8
Remove the pâté from the oven, let it cool, and refrigerate for at least 24 hours, preferably 48.
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