Grass-Fed Beef Liver Pâté
Ingredients
- 2 lbs about 0.9 kg grass-fed beef liver, cleaned and sliced
- 1 cup 240 ml clarified butter (ghee), divided
- 1 tsp 5 ml sea salt, or to taste
Instructions
- Prepare Liver: Rinse the beef liver slices under cold water, then pat dry with paper towels.
- Season: Season the liver slices with sea salt and optional black pepper.
- Cook Liver in Slow Cooker: Place the liver slices in the slow cooker. Add 1/2 cup (120 ml) of clarified butter over the liver.
- Slow Cook: Cover and cook on low for 4-5 hours, or until the liver is fully cooked and tender.
- Blend: Transfer the cooked liver and any juices from the slow cooker to a blender or food processor. Add the remaining 1/2 cup (120 ml) of clarified butter. Blend until smooth.
- Chill: Transfer the blended liver pâté to a container. Cover and refrigerate for at least 4 hours, or until firm.
- Serve: Enjoy the grass-fed beef liver pâté.
Nutrition
Calories: 250kcalCarbohydrates: 1gProtein: 30gFat: 20g
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