This Beef Liver Spread is a velvety-smooth, Filipino-style pâté packed with the deep umami flavor that gives dishes like beef kaldereta their signature richness. It’s also perfect as a party spread with crackers or crusty bread.
We don’t eat a ton of beef in our house, but when we do, I make recipes that are guaranteed to leave our plates clean. Korean Beef Bulgogi is one of my favorites, while my daughter asks for my Loco Moco Recipe almost every week. Both are easy to make and perfect for our family dinners.
Liver Spread
Liver sure does have a reputation for scaring people off. I get it… Organ meat isn’t always for the faint of heart. This Beef Liver Spread Recipe might change your mind, especially if you stir it into a pot of my beef kaldereta, a Filipino beef stew.
I have to say, this spread is deeply satisfying, umami-forward, and has the best velvety texture. I made it with beef liver and a handful of everyday ingredients you probably have in your kitchen right now. The techniques are simple, and the spread comes together in a food processor.
Now, because this is a Filipino-style beef liver spread, it’s slightly different from your classic French beef liver pâté. The French version is very refined because it’s often made with alcohol, herbs, and/or a mixture of organ meats. Filipino liver spread, on the other hand, uses way more approachable ingredients and has a delicious, earthy flavor that tastes great spread on crackers and toast or stirred into a hearty stew.
Ingredients and Substitutions
- Liver – I used beef liver in this recipe, but you can also make Filipino liver spread with pork or chicken livers. The flavor will be different, but it will still work well.
- Milk – I’ll usually go with whole milk. Buttermilk or 2% milk can also be used.
- Butter – Unsalted butter is my go-to in cooking because it lets me control the salty flavors. I don’t recommend using anything other than butter because a lower-fat substitute, like oil, will yield a slightly less creamy pâté.
- Aromatics – Just shallots and garlic cloves.
- Cream – I added a splash of heavy whipping cream at the end to make the spread nice and silky.
- Seasonings – I like how a mix of fresh thyme, salt, and black pepper ties the flavors together. Dried thyme can be used as a substitute. Just use half the amount since it’s more concentrated.
How to Make Beef Liver Spread
Soak: I start by placing the beef liver in a bowl and pouring the milk over top until it’s fully submerged. I cover the bowl and chill it in the fridge for about an hour.
Rinse and dry: Once the hour’s up, I drain the milk, rinse the liver under cool running water, and pat it dry with paper towels.
Sauté: I melt some butter in a large non-stick pan over medium heat. When it starts to foam, I add the liver, season it with salt and pepper, and sauté until the edges are lightly browned.
Build flavor: Next, I sauté the shallots and garlic until they caramelize alongside the liver.
Blend: I transfer the liver and aromatics to a food processor (or a high-powered blender) and pulse on high speed while slowly adding the remaining butter. I stop and scrape down the sides as needed until the mixture turns into a creamy paste.
Season: I finish by pulsing in the thyme, cream, and a little more salt and pepper to taste.
Chill: I refrigerate the liver spread in a covered container until it’s cold and firm, then serve it with crackers, or stir it into a pot of Filipino beef stew.
Chef Tip + Notes
The single most important tip I can share with you is to always soak the liver in milk first. I can’t emphasize this enough. This step tenderizes the meat and softens its strong flavor, leaving behind a mild, pleasant taste that even first-time liver eaters will love.
- Dry the liver: I always take my time patting it dry with paper towels before sautéing it in the skillet. If it’s damp, it will steam and turn an ugly gray color on the surface. I know the color doesn’t really make a difference when you’re stirring this into beef stew, but why not make the best-looking and best-tasting liver spread you can, right?
- Don’t overcook the liver: I’ve had overcooked liver before, and trust me, I’d rather not remember that tough and grainy texture. It’s best to err on the side of slightly undercooked when sautéing the liver. I always pull it off the heat as soon as the edges are browned and the center’s still a touch pink.
- Blend while it’s warm: Get the liver in the food processor ASAP! Warm liver helps the butter emulsify, giving the spread an ultra-smooth, glossy finish. Cold liver just doesn’t blend as nicely and will leave small chunks of butter in the spread.
Serving Suggestions
I use this liver spread mainly in my Beef Kaldereta Recipe, a popular Filipino beef stew. It not only thickens the stew but also gives it another layer of umami. It’s definitely not one of my quickest recipes, but I can never get enough of its comforting flavors.
Hear me out: beef liver spread is a delicious snack, too. I serve it all the time at parties surrounded by crackers, crostini, or slices of crusty French bread. Just spread a little on your bread or cracker, top with fresh parsley, and add a drizzle of olive oil. I know you’ll love it as much as I do.
Make-Ahead and Storage
Make-Ahead: This beef liver pâté tastes even better when made ahead. I like to make it at least 1 day in advance and let it chill in the fridge overnight.
How to Store: Store your liver spread in an airtight container in the refrigerator for up to 5 days. Or, portion it into smaller freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before using.
More Beef Recipes
Beef Liver Spread Recipe
Ingredients
- 1 pound beef liver, cut into large pieces
- 2 cups whole milk
- 8 tablespoons unsalted butter, cut into chunks
- 2 peeled and quartered shallots
- 2 garlic cloves sliced in half
- 1 tablespoon minced fresh thyme
- 2 tablespoons heavy whipping cream
- Coarse salt and freshly cracked pepper to taste
Instructions
- Add the liver to a bowl and submerge it in the milk. Cover and refrigerate for 1 hour. This will help remove any impurities.
- Remove the liver, rinse, and pat dry very well.
- In a large non-stick frying pan over medium heat, add 2 tablespoons of butter.
- Once melted, add the livers, season with salt and pepper, and sauté for 2 to 3 minutes, or just until very lightly browned on the edges.
- Add the shallots and garlic, and sauté for an additional 7 to 8 minutes, or until everything is browned.
- Transfer to food processor or blender. Pulse on high speed while adding in the additional butter. It should become like a paste. Stop and scrape as many times as needed.
- Finish by pulsing in the thyme, cream, salt, and pepper.
- Chill until cold and serve with assorted crackers or in my beef kaldereta.
Beef Liver Spread Recipe