AIP Beef Liver Pate (Edit recipe)

This AIP Beef Liver Pate is smooth, flavorful and a great AIP liver pate for beginners. This recipe is AIP and Paleo.

45 minutes

25 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	495
Fat:	39 g
Carbohydrates:	16 g
Protein:	16 g
Cholesterol:	161 g
Sodium:	407 mg
Fiber:	2 g
Sugars:	8 g
Calculated per serving.

by Beth Chen

View original recipe

Serves: 3

Ingredients

1/2 lb Beef Liver
2 Onion, medium, sliced
1/2 tsp Salt
2 Tbsp fresh Rosemary, minced
2 Tbsp fresh Thyme, minced
1/2 tsp ground Ginger
1/4 tsp ground Cloves
1/2 tsp Ground Cinnamon
1 organic Apple, peeled, cored, and chopped
1.25 cups Coconut Milk, divided
1/4 cup Coconut Oil, + 2 Tbsp, melted, (or ghee, which is an AIP Reintroduction)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the liver in a bowl and cover with about 3/4 cup coconut milk. Let sit for at least 30 minutes. After soaking, discard the coconut milk and then rinse the liver under cold running water. Drain well, pat dry and remove white connective tissue, if any. Set aside.
Place a skillet with two tablespoons of coconut oil to heat over medium high heat. Next add the sliced onions and cook, stirring occasionally, until they become soft and golden, about 10 minutes. If the onions start to stick to the pan, add one tablespoon of water at a time, as necessary (but taking care not to add too much water).
When the onions are cooked through and golden, add the salt, rosemary, thyme, cloves, cinnamon and apple. Continue cooking for 4-5 minutes, until the apple becomes soft and tender. Again, add a one tablespoon of water as necessary if you find the mixture attaches too much.
Once the liquid has completely evaporated, add the liver. Continue cooking for an additional 5 minutes or so, until the liver is brown on the outside but still slightly pink on the inside. Remove from the heat, cover and let stand for about 5 minutes.
Transfer the mixture to your food processor and give that a few spins on pulse, just to break everything down. While blending, drizzle in 1/2 cup coconut milk. Continue blending until smooth.
Next strain the mixture through a fine mesh sieve. To help it through the strainer, swirl the mixture around with a spoon. Pour the mixture into 3 half cup mason jars and place in the refrigerator to set for at least 4-6 hours. Once chilled, serve immediately or within 3-4 days.