Budget Ketovore: Beef Liver Pate

by Kim Andersen

So, eating beef liver is not my favorite, but it is an excellent source of vitamins, minerals and other nutrients such as iodine, which is missing in most people's diets, unless you eat a lot of seaweed, shellfish or sea fish.  Eating beef liver once a week is an easy and effective way to make sure you are getting enough nutrients. If you find eating a full meal of beef liver is just too much for you, this might be a great hack that will allow you to get this vital meat into your diet.

There are many different pate recipes and I encourage you to find one you like. Below is a basic pate recipe.

Will need:

8 ounces of beef liver, chopped

120 grams butter

30+ grams 33% cream

1 onion, chopped

2-4 cloves of garlic, minced

2 tsp Redmond’s, or any salt

1 tsp pepper

2 TBSP fresh herbs (optional): Use fresh rosemary, fresh thyme, or a mixture of all three. 

-food processor or blender

-frying pan

How to make it:

  1. Melt butter in a large frying pan over medium heat. Once melted add chopped onion and beef liver. Sauté until the liver is cooked through and the onion is tender. Add minced garlic in the final minute and cook until fragrant. Now everything is ready to go in the food processor.
  2. Using the blender or food processor add the frying pan ingredients, cream, herbs and spices. Blend until smooth. Add more cream to get the consistency you like.
  3. Pate can be served immediately with keto crackers, or stored in an airtight container in the refrigerator and served cold or at room temperature. Keeps in the fridge 2 weeks+.

Enjoy.k

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