Grass-Fed Beef Liver Pate

By Bryn Lutes

One thing I’m doing as a part of healing decades of being malnourished is incorporating more organ meat in my diet. With lots of garlic, rosemary, and bacon fat, this doesn’t even taste like liver. Plus, it tickled me more than a little to make what is basically meat dip 🙂

Further Food Nutritionist Commentary:

The first thing that jumps out as super healthy, is the fact that the liver is from a grass-fed cow. That means the liver will have less bad stuff and more healthful fats. Another wonderful thing about this recipe is the onion and garlic. Beside flavor, these foods provide wonderful prebiotics-food for the healthy bacteria inhabiting your gut. However, if you are sensitive to fodmaps, or have SIBO (small intestinal bacteria overgrowth) those prebiotics will cause more harm than good. Both coconut oil and olive oil are extremely good for you, in different ways. Coconut oil is made up of medium chain triglycerides so they are easy to digest and absorb and are used for energy not for storage (weight gain). Olive oil is a good source of oleic acid, a healthful fat that most of us don't get enough of.

By Dianne Rishikof, MS, RDN, LDN

Grass-Fed Beef Liver Pate

Prep Time:15 mins
Cook Time:10 mins
Servings: 10

Ingredients

1 pound of grass-fed beef liver (cut into thin slices)

1 medium onion

1 cup coconut oil (divided, can use olive oil, bacon fat, lard or duck fat)
2-3 tablespoons minced garlic
1 tablespoon apple cider vinegar (balsamic or red wine vinegar would also taste great with this)
1 1/2 tablespoons fresh rosemary
1 tablespoon fresh thyme
salt and pepper to taste

Instructions

Fry liver and onions in 2 tablespoons of the coconut oil, or desired fat), until onions are caramelized and the liver is cooked through.
Add the garlic, cider vinegar, rosemary, and thyme.
Cook for a few more minutes until the liquid from the vinegar is reduced.
Remove from heat and let it cool for 5 minutes.
Transfer to a food processor with 1/4-1/2 cup of the oil.
Process until smooth, adding the remaining oil as you go, until moist and creamy.
Portion into containers for storing*.

*I split mine in half and put one portion in the fridge and one in the freezer to make two-weeks worth of breakfast.

Nutrition Information

Per Serving: Calories: 209; Total Fat: 19g; Saturated Fat: 8g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 1g; Cholesterol: 109mg; Sodium: 271mg; Potassium: 172mg; Carbohydrate: 3g; Fiber: 0g; Sugar: 0g; Protein: 9g

Nutrition Bonus: Vit A: 306%; Iron: 14%

Did you know you can add Further Food Collagen to your recipes for an additional protein boost? Learn more here.

5 thoughts on “Grass-Fed Beef Liver Pate”

Elizabeth Roseman July 9, 2018 at 10:00 am
How many servings are there in this recipe?
Reply ↓
Anonymous July 9, 2018 at 4:00 am
What if I put sautéed mushrooms and onions and added heavy cream them way less oil, how would that work?
Reply ↓
Anonymous March 21, 2018 at 1:23 pm
Kelly!I am in eating disorder recovery and I learned from a dietician how healthful organ meat is so I make a liver and onion pate that is Ok.I am not a great fan but it is good with cucumber or apples.Thanks!
Reply ↓
Kelly July 9, 2017 at 11:59 am
Hello, I love this recipe! I make it every week, it’s delicious. I am happy to see you provided the nutritional value, but I was wondering how many ounces a serving size is?
Thanks!
Reply ↓
Anonymous May 13, 2017 at 12:01 pm
LOVED IT!
Reply ↓

Feel Amazing Everyday

with Further Collagen

Lose weight
Reverse aging
Strenghten bones and joints

Buy Now

Save

Avocado Mousse (Keto, Paleo, Vegan)

By Beth Romanski

I don't like spending a lot of time in the kitchen, but sometimes we need a non-sweet treat. This avocado mousse recipe will suit all health tribes...Paleo, Keto and Vegan and it's super simple! This dessert could be a healthy breakfast with the nutr...

Save

Strawberry Coconut Chia Pudding

By Nataliya Friend-Brainman

I am slightly (a lot) addicted to chia seed puddings. This strawberry and coconut pudding is low-FODMAP and my all-time favourite, followed closely by a chocolate pudding. I like it best because it's filling and flavourful without being too rich for ...

Save

Golden Turmeric Granola (Dairy-Free, Gluten-Free)

By Ana Ankeny

The irresistible crunch and sweet flavors of granola are one of my favorites for breakfast. A quick baking session to make a batch of Golden Turmeric Granola and you’ll have breakfast for the whole week. A simple recipe with minimal ingredients...

Save

Vanilla Maple Coconut Strips (Gluten-Free, Low Carb, Vegan)

By Jaclyn Sklaver

I found myself buying these expensive snacks and wanted to recreate the same recipe without having to break the bank and drive to the store every time I wanted them. They are a perfect anytime snack alone or great to add to a homemade trail mix. I li...

Save

Blueberry Cheesecake Scones (Gluten-Free, Ketogenic)

By Carrie Brown

They are a light, buttery scone studded with juicy blueberries that ‘pop’ when you bite into them. I deliberately made these thick and rustic looking – a little bit rough and ready around the edges. The cooking temperature and time refle...

Save

Chickpea Pasta Salad (Gluten-Free, High-Fiber, Vegetarian)

By Marisa Zeppieri

Searching for an easy pasta salad with Italian dressing just in time for summer? Look no further as I’m about to introduce you to a protein-rich pasta salad topped with my grandmother’s award-winning Italian dressing recipe (for real, Y’all, sh...