Paté de hígado sin lácteos con hígado de buey

Ingredientes

• 1 cup duck fat, lard or bacon fat, divided
• 1 small onion diced, optional
• 2 cloves garlic minced, optional
• 1 pound ox or beef liver
• 1 tablespoon raw apple cider vinegar, lime or lemon
• 1 tablespoon rosemary, optional
• 1 tablespoon thyme, optional
• 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper, optional

Preparación

1. 1

   Sauté onion and garlic: Saute the onion in 2 tablespoons of cooking fat over medium heat. Cook for about 5 minutes, until transparent and soft. Stir occasionally to avoid burning. Add garlic and continue cooking for another 2 minutes or so until garlic is fragrant and golden in color.

2. 2

   Slice and sear liver: Slice the liver into thin strips. Push the onion and garlic over to the side of the pan and arrange the liver in a single layer. Sear it for 30 seconds to 1 minute on each side.

3. 3

   Cool: Remove from heat and let cool.

4. 4

   Add ingredients to food processor and blend: Transfer liver, onion, and garlic sauté to the bowl of a food processor. Add the vinegar, rosemary, thyme, salt, and pepper. Add 1/2 cup of fat. Pulse to chop liver. Blend to combine. Add the remaining fat. Continue blending until smooth.

5. 5

   Put into container and chill: Put into an airtight container and chill in the fridge for 4 hours or overnight.