Beef Pate Recipes

EASY BEEF LIVER PATE

Steps:

• Melt butter in a medium size pan.
• Add chopped onion, garlic and saute for couple minutes until fragrant.
• Wash and dry liver. Chop it and add to vegetables. Cook for about 5 minutes, until no longer pink.
• Once cooked, transfer all the ingredients to the food processor.
• Blend until smooth. Add more soft butter or oil if needed.
• Transfer to a bowl and enjoy with crusty bread or crackers.

BEEF LIVER PâTé RECIPE

Steps:

• The easiest way to cut liver is when it is still half frozen (when removed from the freezer) because the texture is like jelly. Cut your liver into cubes, discarding the transparent liver skin.
• Slice onion and chop garlic fine.
• Heat up a frying pan with olive oil. Saute onion slices and chopped garlic until soft.
• Stir in the liver pieces and sautee with the pan covered over a slow heat setting until the liver is cooked through. That usually takes 5 minutes if cut small.
• Transfer to a food processor and add the remaining ingredients, salt, pepper, crushed allspice berries, oregano, ground paprika or cayenne pepper, worcestershire sauce. Blend the whole content to a smooth paste.
• Serve directly as a spread over bread or crackers with some pickle garnish or bell pepper, or store it in an airtight container to use anotehr later.

EASY BEEF LIVER PâTé

Steps:

• In a large stainless steel skillet, melt butter on medium heat.
• Add chopped onion and saute until translucent, approximately 5-6 minutes. Move the onions to the edges of the pan and add chopped liver to the center. Cook the liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.
• Take the onions and liver off heat and cool for 5 minutes. Transfer it to a food processor. Add heavy cream, coconut aminos, garlic powder, sea salt, paprika, and white pepper and blend on medium-high speed until smooth.
• Add more salt if necessary and pulse a few more times to blend well. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

BEEF LIVER PATE RECIPE

Steps:

• Roughly chop onion and cook on low heat in ghee (or other fat) until caramelized, about 20 minutes. Slice the liver, removing the membrane, that is white filmy layer. Cut the garlic and a onion and process in a food processor. Remove the onions and garlic from a food processor . Cook the liver on med heat in the rest of the fat, until no traces of blood. Let the liver and fat cool for a couple of minutes, then add to food processor. Add salt, allspice, pepper and cream (or milk choice or even water if you prefer). Blend till nice and smooth. Line a container with plastic wrap and smooth the pate to the container so that if it chills, you can turn the container and peel off the plastic wrap, which makes the pate sliceable. You could also, as I've done here, simply put the pate in a bowl or some other vessel and scoop it out as necessary. Eat fresh or cool to harden and additional meld flavours.

MOM'S BEEF WELLINGTON WITH PATE

Steps:

• Heat oil in a large skillet over high heat. Working in batches, sear steaks in hot oil until browned, about 90 seconds per side; insides will still be raw. Sprinkle salt and pepper on the outsides of the steaks and transfer to a baking dish. Cover and place in the refrigerator for 8 hours or overnight.
• Melt butter in a large skillet over very low heat. Add mushrooms and onion and cook until softened, about 5 minutes. Stir in pate until completely mixed; cook until all moisture has evaporated and it starts to stick to the pan. Transfer to a bowl, cover, and refrigerate stuffing 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Roll out 1 sheet of puff pastry and place 4 steaks on top. Cut out the pastry around each steak, leaving 1 1/2 inch border on all sides. Remove the steaks. Repeat with the remaining sheet of puff pastry and steaks.
• Place a spoonful of stuffing down the center of a pastry piece, set a steak on top, and spread another small spoonful of stuffing on top; press down gently. Fold pastry around the steak, overlapping as much as possible and squeezing dough tightly to seal. Turn pastry over and place on the prepared baking sheet. Repeat with remaining pastry squares, stuffing, and steaks.
• Bake in the preheated oven, checking after 20 minutes, until pastry is golden brown and steak reaches desired doneness, 30 to 35 minutes.

BEEF PATE

Steps:

• Put all ingredients in a food processor.
• Pulse until creamy.
• Spread on your favorite crackers and ENJOY!

BEEF PATE

Steps:

• For the dough: Combine flour, sugar, baking powder, salt and vegetable shortening together in a bowl using your hands or a pastry blender. Add up to 1 cup water, a little at a time, until dough pulls away from the bowl. Let dough rest in the refrigerator for at least 15 minutes or up to overnight (see Cook's Note).
• For the filling: Meanwhile, add pickle juice, if using, to a 6-quart pot on medium-high heat. Add ground beef. Cook, using a wooden spoon or spatula to crumble ground beef until fine. As meat is browning, add parsley, green onions, tomatoes, garlic, onions, hot pepper, sweet pepper, bell pepper, thyme, salt and black pepper. Cook until all meat is brown, approximately 5 minutes.
• Remove meat mixture to a colander to drain excess oil. Let sit approximately 5 minutes.
• Return pot to medium heat. Add tomato paste and 1/4 cup water. Stir to thin tomato paste. Add drained meat mixture back to the pot. Mix in tomato paste mixture. Reduce heat to low and let simmer for 5 minutes. Remove from heat, and let cool until meat is room temperature.
• Heat oil to 350 degrees F in a 6-quart cast-iron Dutch oven.
• Cut a 2 1/2-inch piece of dough from the rested dough. Flatten into an approximate 3 1/2-inch disc using your fingers. On a lightly floured surface, use a rolling pin to flatten the dough to 1/8- to 3/16-inch-thick by 7 inches in diameter.
• Fill the dough with 1/3 cup to 1/2 cup filling. Fold over and press with a 6-inch bowl or empanada press to seal the edges. Dust off excess flour, and gently place in the hot oil. Wait for pate to rise to the top of the oil, then flip it over. Let cook for about 1 minute, then flip again.
• Continue cooking and flipping every minute until the pate is golden brown on both sides, 5 to 6 minutes. Remove from oil and drain on a paper towel on a cooling rack. Repeat with remaining dough and filling.