Beef Liver Spread Recipe
This Filipino-style Beef Liver Spread is packed with deep umami flavor—perfect for enriching dishes or serving with crackers.
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.
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.
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.
Nutrition
Calories: 266kcalCarbohydrates: 8gProtein: 16gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 226mgSodium: 75mgPotassium: 349mgFiber: 0.4gSugar: 4gVitamin A: 11573IUVitamin C: 3mgCalcium: 104mgIron: 3mg