The beef liver pate

Cooked pate at home very easily, and beef liver pate is no exception! Prepare the most delicious pate with beef liver.

Pate has long been in our country dish that could afford a few luxury product. He was prepared with truffles, grouse and other products that today's average person is not even tried. To prepare the paste in the 18th century in our country were invited chefs from France, and, accordingly, ate his only aristocrats.

In the poem "Eugene Onegin Pushkin wrote "Strasbourg pie imperishable", having in mind the pate. The word "pie" comes from the Latin word "pasta", meaning "chopped, grated, wrapped in dough."

The beef liver pate is one of the most popular, loved by many. However, what is sold in stores, the taste is very far from this pate with beef liver, which is very easily at home will be able to make any cook.

Recipe of beef liver pate

You will need: 700g beef liver, 200g fat or layers of pork, 100g butter, 6-7 peppercorns, 4-5 Bay leaves, 3-4 onions and medium carrots, 2 cloves of garlic, St.l. the salt.

How to cook beef liver pate. With the liver to remove veins and film, well rinsed and coarsely chopped, put them into a saucepan, add the peeled, but not chopped onion, garlic, bacon, carrots, Bay, peppercorns. Pour into a pan of cold water - it should cover products, bring to boil, cook over low heat for 1 hour, 5 minutes before end of cooking to salt. To give food to cool slightly, drain the water, then grinder to scroll all products from the pan (excluding peppercorns and Laurel), 2 times, or blend them in a blender until smooth. Fill the pie with the softened butter until smooth stir. Fold the beef liver pate in capacity (for longer storage - sterilized glass jar), store in the refrigerator up to 3 days.

If the paste in your family do not eat quickly, take part in the freezer and let it freeze after defrosting in the fridge for him to eat.

There are many options for cooking beef liver pate, we have only told about one of them. Adding to the recipe, spices and seasonings, herbs, removing or adding any products, the taste of the pate can be modified. Try and make sure: homemade is always better!

Videoretsept of beef liver pate