Beef Liver Pâté Recipe

Ingredients

• 1 lb beef liver
• 1 1/2 c whole milk
• 1 head garlic
• 1 teaspoon avocado oil
• 1 tablespoon butter (melted)
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt

Instructions

1. 1

   Rinse the beef liver under cold water and place it in a medium bowl, then pour 1 cup of the milk over it and let it soak for 30 minutes to 1 hour.

2. 2

   While the liver soaks, preheat the oven to 300°F, slice about ¼ inch off the top of the garlic head, drizzle with avocado oil, and place it in a small baking dish.

3. 3

   Roast for about 30 minutes, until soft and golden brown, then remove from the oven and let cool before peeling the cloves from their skins.

4. 4

   Place a trivet in the bottom of the Instant Pot and add 1 cup of water. Drain the liver and arrange it on the trivet, allowing pieces to overlap if needed.

5. 5

   Secure the lid, set the valve to “Sealing,” select the “Steam” function on low pressure, and cook for 10 minutes. Allow a natural release for 10 minutes, then carefully release any remaining pressure and open the lid.

6. 6

   Let the liver cool to room temperature, then, if desired, gently remove and discard the thin outer membrane for a smoother pâté.

7. 7

   Transfer the liver to a food processor along with the roasted garlic, remaining ½ cup milk, melted butter, cayenne pepper if using, and salt, then process until smooth, adding additional milk 1 tablespoon at a time if needed to loosen the mixture.

8. 8

   Spoon the pâté into a serving bowl and serve with toasted baguette slices or crackers.