This week at Home Cafe Blog - Homemade Beef Liver Pate.

Spread it on your toast or use it as a part of your charcuterie board with cheese varieties.

It goes well with Cranberry Souce or Jam!

• Prep Time: 10 min

• Cooking Time: 20 minutes

• Equipment: Blender, Large Skillet

Let's start with our Liver Pate:

1. Cut the Beef Liver into similar-sized pieces while it's still frozen. Let it sit while cooking the Veggies. I’ve got this one at The Sprouts store (Skylark Calf Liver).

2. Dice 2 small Onions & 1 Garlic Clove.

3. Grate 2 Carrots.

4. Sautée Veggies with 5 tbsp Vegetable Oil over medium heat for about 7-10 minutes, but do not cook them through.

5. Add defrosted Beef Liver.

6. Add 2 tsp Salt & 1 tbsp Black Pepper.

7. Cook until the Liver is no longer pink in color.

8. As the Liver is ready, remove skillet from the heat and let it cool.

9. Now blend everything together with 1/2 stick or 2 oz (60g) Softened Unsalted Butter.

10. Transfer Liver Pate into ramekins and top with melted butter. I used about 1 stick or 4 oz (113g) of Butter. Add herbs and spices as decoration.

Enjoy!

Here is the Video Recipe:

Ingredients:

• 16 oz (450 g) Beef Liver

• 1/2 stick or 2 oz (60g) Softened Unsalted Butter

• 2 small Onions

• 2 Carrots

• 1 Garlic Clove

• 2 tsp Salt

• 1 tbsp Black Pepper

• 5 tbsp Vegetable Oil

Topping:

• 1 stick or 4 oz (113g) Melted Unsalted Butter

• Fresh Thyme

Similar Recipes: