So come on fellow nutrient seekers, let’s have a chat about the benefits of organ meat. ‘Cos you do know it’s super good for you don’t you? And the most nutrient-dense organ of them all is …? Liver!
Rich in Vitamins A and B, iron and all the essential amino acids, liver should be eaten liberally, at the very least 3 ounces per week according to Chris Kresser in Your Personal Paleo Code. Unless you suffer from an iron overload condition called Hemochromatosis, that is. Liver paté truly is the most awesome food on the planet, and I’m not just talking for your health, either. Personally speaking, what ever ingredient I add, which ever liver I choose, I have a hard time controlling the speed and voracity with which I cram it into my eager mouth. I. Love. It!
Yes, I know. I know it has a stronger flavour than most other cuts of meat but that can be remedied pretty easily with a little disguise. See this recipe for example. And now here’s another one too!
There are plenty of recipes for liver patés to be found but this I have dedicated to all you liver haters. I’m sorry, try as I might I cannot relate to you here but I want you to know I’m thinking of you fondly and urge you to give this version a go. Once you put the ripest summer strawberries, together with a good quantity of garden fresh basil and the splash of a syrupy balsamic into the mix, you don’t half crank liver paté up a notch or two. You’ll see!
Btw, I cooked my first tongue the other day which was … interesting, shall we say. A great big beef tongue which left nothing to the imagination and actually took me back a bit when my butcher plonked it down on the counter in front of me. You’ll have to check out my Instagram account or Facebook page for photos of that bit of fun.
Now we need to discuss balsamic vinegar. I’m something of a purist, I’m afraid. No thin watery pretense in a bottle for me, it has to be the real deal or nothing. What ever you choose to have, make sure it is pure balsamic that contains no caramel colouring which is not only the pretend stuff but likely contains glutens to boot. I never buy balsamic that has added sulphites either, only those that are naturally occurring. This is the one we are currently enjoying, so deliciously thick, syrupy and unctuous. Expensive? Yes. Worth it? Heck yeah!
beef liver paté with strawberries, basil and balsamic
If you can’t find beef liver, try chicken liver instead, or duck liver, or lamb liver. Just make it!!
(makes about 4 cups)
Print the recipe here
3 tbsp lard or beef tallow, divided + more (see note below) *
1 large red onion, thinly sliced
2 lb (900g) pastured beef liver, sliced
6 oz (170g) strawberries, halved
1/2 packed cup basil leaves
1 tbsp good syrupy balsamic vinegar **
1-1+1/2 tsp sea salt
Heat 2 tbsp of the lard in a large sauté pan and add the onions. Sweat on a gentle heat for approx 10-12 minutes, until softened and translucent. Next add the liver, turn the heat up to medium and cook a further 8-10 minutes until there is no blood to be seen and it feels firm to the touch. Turn the heat back down to the lowest, add the basil leaves and strawberries and continue cooking the briefest of time until the leaves have wilted and the strawberries have softened slightly. Turn off the heat, add the balsamic vinegar, stir well to amalgamate and set the pan aside to cool for a few minutes.
Transfer the liver ingredients to a food processor, fitted with the ‘S’ blade. Add the remaining tbsp lard and a tsp salt. Blitz until smooth, tasting to see if it needs more salt. Spoon into jars and refrigerate when cold.
* The paté will keep longer if you seal it with a layer of fat. I prefer to use lard which stays soft at fridge temperature, whereas tallow goes very hard. What ever you decide to use, add an extra 3 tbsp melted lard per jar.
** Balsamic vinegar is listed in the GAPS ‘Foods to Avoid’ category but only because of the sugar it can contain. To ensure your balsamic vinegar is GAPS legal, you should buy a good quality one that has been aged (at least 10 years). If you’re feeling ultra adventurous you can even make your own. http://www.breakingtheviciouscycle.info/legal/detail/balsamic-vinegar/.
Your photography is exquisite! I love liver pate too and it is a great tasty way to get more fat in my diet. Thank you for the ideas and beautiful romantic pictures.
Thank you SO much Martha. That comment means a lot to me as I’ve developed a real love for photography since starting my blog and it’s heartwarming to know it’s appreciated. Thanks for making my day!
And I hope you enjoy the recipe too 🙂
Just made the pate!! Delicious!! Thank you!
Excellent! Thanks for telling me 🙂
Balsamic vinegar is not GAPS legal. Is there something else that would work?
Hi Amy, the problem with balsamic is the sugar it can contain, rather than the vinegar itself. Therefore to ensure it is GAPS legal, buy a good quality one that has been aged (at least 10 years) and you should be fine. If you’re feeling ultra adventurous you can even make your own http://www.breakingtheviciouscycle.info/legal/detail/balsamic-vinegar/. Thanks for mentioning this, I’ve updated the post with this info.
Just made this today. I’ve always been a fan of liver, but I was thrilled to find a new recipe. This is DELICIOUS! Thank you for sharing. 🙂
Hurrah! Sooo pleased you love it Marisa and thanks very much for letting me know!! 🙂
I had wonderful sucess with freezing part of this recipe. I divided it into 4 mason jars, put 3 in the freezer and kept one in the fridge. I didn’t want to waste any of this delicious pate! I love that it makes such a large batch.
Fantastic! Thanks Miranda 🙂
Thin sliced, pickled beef tongue is a common dish here in Argentina and quite tasty if prepared right!
Am pinning this recipe to try, as we are looking for ways to add more liver into our diet. Sounds delish!
Pickled beef tongue sounds intriguing, I’d love to give that a try! And I hope you enjoy the recipe Kim, thanks for popping by 🙂
What is your favourite thing to eat this pate with?
Hi Tanya, I love paté so much I scoop it out of the jar 🙂 .
But we often eat it along with firm veggie sticks such as carrot, fennel, celery, daikon, etc. Or we have a few spoonfuls with a hearty salad. Delicious!
Fabulous recipe, Kate! Made it to day for the first time. I knew liver was very important for health, but didn’t realize until reading an article today that in part it’s because it contains nutrients and vitamins that balance the eating of muscle meats, of which I do a lot on the AIP diet. Will be eating liver even more often. Thanks.
So pleased you approve Silvia 🙂 I can’t get enough of liver, I ate it for breakfast this morning!!
Kate,
I was wondering if you could link the glass jars that you used, or if not something similar. I can’t tell from the pictures what kind of lid is used. I haven’t sealed things in jars before and I don’t want to compromise any of this delicious looking pate!
Best,
Chris
Hi Christine, here’s the link to the jar I used for this recipe. They’re made by Weck.
If you want to freeze in smaller portions, then I love these jars.