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    Home » Diet

    AIP Beef Liver Pate

    Aug 30, 2021 · 5 Comments

    August 30, 2021 by Beth 5 Comments

    37 shares
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    mason jar of AIP Beef Liver Pate

    This AIP Beef Liver Pate is smooth, flavorful and a great AIP liver pate for beginners.

    mason jar of Beef Liver Pate surrounded by parsley and apples

    Why do you soak liver in milk before cooking?

    Liver can have a very strong, bitter flavor. This recipe has a lot of spices and aromatics to help temper that flavor but soaking the liver in milk will ensure that this recipe has no hint of bitterness.

    Is beef liver healthier than chicken liver?

    According to The Paleo Mom’s research, grass-fed beef, bison or lamb organs have the highest nutritional value amongst all proteins. [source]

    apple being dipped into mason jar of Beef Liver Pate

    How can I make beef liver taste better?

    I’m not a huge fan of organ meat so I make sure to add a lot of complimentary flavors to transform the liver into something more palatably. In this recipe I use apple, onions, spices and coconut milk to turn this liver into a dish you’ll crave.

    How to make AIP Beef Liver Pate

    1. Place the liver in a bowl and cover with about 3/4 cup coconut milk. Let sit for at least 30 minutes. After soaking, discard the coconut milk and then rinse the liver under cold running water. Drain well, pat dry and remove white connective tissue, if any. Set aside.

    beef liver soaking in milk for Beef Liver Pate

    2. Place a skillet with two tablespoons of coconut oil to heat over medium high heat. Next add the sliced onions and cook, stirring occasionally, until they become soft and golden, about 10 minutes. If the onions start to stick to the pan, add one tablespoon of water at a time, as necessary. Taking care not to add too much water.

    3. When the onions are cooked through and golden, add the salt, rosemary, thyme, cloves, cinnamon and apple. Continue cooking for 4-5 minutes, until the apple becomes soft and tender. Again, add a one tablespoon of water as necessary if you find the mixture attaches too much.

    sautéing ingredients for Beef Liver Pate

    4. Once the liquid has completely evaporated, add the liver. Continue cooking for an additional 5 minutes or so, until the liver is brown on the outside but still slightly pink on the inside. Remove from the heat, cover and let stand for about 5 minutes.

    sautéing ingredients for Beef Liver Pate

    5. Transfer the mixture to your food processor and give that a few spins on pulse, just to break everything down. While blending, drizzle in 1/2 cup coconut milk. Continue blending until smooth.

    blended ingredients for Beef Liver Pate

    6. Next strain the mixture through a fine mesh sieve. To help it through the strainer, swirl the mixture around with a spoon. Pour the mixture into 3 half cup mason jars and place in the refrigerator to set for at least 4-6 hours. Once chilled, serve immediately or within 3-4 days.

    mason jar of Beef Liver Pate

    Tips for making the BEST AIP Beef Liver Pate

    • This pâté will keep for about 3-4 days in the refrigerator and it also freezes very well.
    • The leftovers in the strainer make for a nice dog treat. I freeze mine in molds before serving it to my dogs. They love the crunchy, meaty treat.

    If you like this recipe then you’ll love these AIP appetizers

    • Marinated AIP Mozzarella
    • Dairy Free Crab Dip
    • AIP Guacamole
    • AIP Salmon Cakes
    • AIP Smoked Oyster Dip

    Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.

    mason jar of Beef Liver Pate with parsley and apples
    Print Recipe
    4 from 3 votes

    AIP Beef Liver Pate

    This AIP Beef Liver Pate is smooth, flavorful and a great AIP liver pate for beginners. This recipe is AIP and Paleo.
    Prep Time45 mins
    Cook Time25 mins
    Chill Time4 hrs
    Total Time5 hrs 10 mins
    Course: Appetizer, Condiment, Side Dish
    Cuisine: French
    Servings: 3 servings
    Calories: 1026kcal
    Author: Beth Chen

    Ingredients

    • 1/2 pound Beef Liver
    • 2 medium Onions sliced
    • 1/2 teaspoon Salt
    • 2 tablespoons Fresh Rosemary minced
    • 2 tablespoons Fresh Thyme minced
    • 1/2 teaspoon Ginger
    • 1/4 teaspoon Cloves
    • 1/2 teaspoon Cinnamon
    • 1 Apple peeled, cored and chopped
    • 1 1/4 cup Coconut Milk divided
    • 1/4 cup Coconut Oil or ghee (AIP Reintroduction) plus 2 tablespoons melted

    Instructions

    • Place the liver in a bowl and cover with about 3/4 cup coconut milk. Let sit for at least 30 minutes. After soaking, discard the coconut milk and then rinse the liver under cold running water. Drain well, pat dry and remove white connective tissue, if any. Set aside.
    • Place a skillet with two tablespoons of coconut oil to heat over medium high heat. Next add the sliced onions and cook, stirring occasionally, until they become soft and golden, about 10 minutes. If the onions start to stick to the pan, add one tablespoon of water at a time, as necessary. Taking care not to add too much water.
    • When the onions are cooked through and golden, add the salt, rosemary, thyme, cloves, cinnamon and apple. Continue cooking for 4-5 minutes, until the apple becomes soft and tender. Again, add a one tablespoon of water as necessary if you find the mixture attaches too much.
    • Once the liquid has completely evaporated, add the liver. Continue cooking for an additional 5 minutes or so, until the liver is brown on the outside but still slightly pink on the inside. Remove from the heat, cover and let stand for about 5 minutes.
    • Transfer the mixture to your food processor and give that a few spins on pulse, just to break everything down. While blending, drizzle in 1/2 cup coconut milk. Continue blending until smooth.
    • Next strain the mixture through a fine mesh sieve. To help it through the strainer, swirl the mixture around with a spoon. Pour the mixture into 3 half cup mason jars and place in the refrigerator to set for at least 4-6 hours. Once chilled, serve immediately or within 3-4 days.

    Notes

    • This pâté will keep for about 3-4 days in the refrigerator and it also freezes very well.
    • The leftovers in the strainer make for a nice dog treat. I freeze mine in molds before serving it to my dogs. They love the crunchy, meaty treat.

    Nutrition

    Serving: 1serving | Calories: 1026kcal | Carbohydrates: 45g | Protein: 37g | Fat: 83g | Saturated Fat: 69g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 416mg | Sodium: 913mg | Potassium: 1314mg | Fiber: 8g | Sugar: 19g | Vitamin A: 26141IU | Vitamin C: 36mg | Calcium: 137mg | Iron: 16mg

    Helpful Info for All Recipes

    • I always use extra virgin olive oil in all of my recipes unless stated otherwise.
    • I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
    • The majority of my recipes are strict AIP or include notations for reintroductions. However, while I make every effort to label non-AIP ingredients and recipes sometimes, they slip past me. If you have questions, please ask in advance.

    Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.

    « AIP Blueberry Pancakes
    AIP Pumpkin Pie Bars »

    Reader Interactions

    Comments

    1. Gin Temoshawsky says

      March 01, 2023 at 4:46 pm

      5 stars
      I was drawn to this because I love those flavors and need more ways to serve liver. Turned out great, thank you!

      Reply
      • Beth says

        March 03, 2023 at 8:11 pm

        Yeah! I'm glad you enjoyed it.

        Reply
    2. K says

      June 22, 2022 at 8:07 pm

      2 stars
      It tasted sweet and spiced, which is not normally how I want my pate. Pretty easy though!

      Reply
      • Beth says

        June 23, 2022 at 6:19 pm

        It's a recipe for those that don't like the taste of liver. It's a good entry into eating organ meats. I'm sorry that it didn't agree with your palate.

        Reply
    3. Margaret says

      October 23, 2021 at 1:31 am

      5 stars
      What a great addition to your collection of appetizer recipes.

      Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

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