This AIP Beef Liver Pate is smooth, flavorful and a great AIP liver pate for beginners.
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]
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.
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.
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.
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.
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.
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
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AIP Beef Liver Pate
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
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.
I was drawn to this because I love those flavors and need more ways to serve liver. Turned out great, thank you!
Yeah! I'm glad you enjoyed it.
It tasted sweet and spiced, which is not normally how I want my pate. Pretty easy though!
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.
What a great addition to your collection of appetizer recipes.