Homemade Beef Liver Pate

Prepare all the ingredients for homemade beef liver pâté. The liver should be rinsed and dried with paper towels. If you don't like its slightly bitter taste, you can soak the liver in a small amount of milk (for 1 hour or leave it in the milk overnight in the refrigerator). After that, rinse again and pat dry with paper towels. The taste will improve a bit and become more tender in all aspects. I always use full-fat cream, at least 30%. I always add a little brandy to the pâté, but it's definitely not necessary. If we're talking about some other type of alcohol, you can use aromatic wine. In any case, during the cooking process, the alcohol evaporates, leaving only the flavor. But if you're categorically against alcohol in the pâté, then don't add it.

Remove all the membranes and ducts from the liver. This is a very important step. If you skip it, you will be able to feel all the veins in the finished pâté. After these manipulations, the liver can be said to be already cut into small pieces, as the ducts are not small, and you will have to use the knife quite a bit. After all the manipulations, chop the liver into small pieces so that they cook faster.

Peel and chop carrots and onions. The shape of the cut doesn't matter as we will blend all the vegetables. Simply chop the onions and grate the carrots. By the way, if you have already grated or finely chopped carrots in the freezer, it works perfectly too.

Melt 50 grams of butter in a frying pan and fry the onions and carrots over medium heat until cooked. Don't forget to stir, frying takes about 5 minutes.

Set the vegetables aside and add pieces of liver to the frying pan along with another 10 grams of butter. Fry for 5-7 minutes.

Chop the garlic and remove the thyme leaves from the sprigs.

Season the contents of the frying pan with salt and pepper (you can also use just black pepper), add brandy, nutmeg, garlic, thyme, and fry for another 5 minutes. During this time, all the alcohol will evaporate, leaving only a light brandy aroma.

Add the cream, bring to a boil, and turn off the heat.

Transfer the contents of the pan to a blender. You can also use an immersion blender for grinding.

Blend everything until smooth and homogeneous.

Melt the remaining 40 grams of butter.

Transfer the pate to a dish and smooth it out.

Evenly pour the entire surface with melted butter. This way the pate made from beef liver will last longer and won't dry out. Put it in the refrigerator after it cools down.

One of the serving methods. Of course, you can simply take the pate with a knife and spread it on bread. But with the help of a pastry bag and a nozzle, you can give it such an interesting look, like a wavy border. Its consistency is suitable for any nozzles. But! The pate should not be straight from the refrigerator, as it solidifies there, and the dense consistency does not allow it to be beautifully shaped. Take out the pate from the refrigerator in advance if you plan to serve it in an original way, for example, for a festive table.

That's it, our homemade beef liver pate is ready. It can be stored in the refrigerator for no more than 5 days. If you freeze it, it can last up to six months. In my opinion, the taste doesn't change much after defrosting. Enjoy your meal!