Beef Liver Spread
The ultimate comfort food, Beef Liver Spread delivers rich, creamy flavors that will leave you craving more. Packed with nutrients and easy to make, this spread is perfect for any occasion. Serve it with crackers or toast for a delicious appetizer that your guests will love!
Equipment
- Skillet
- Frying Pan
- Blender
- Food Processor
- Peeler
- Chef's Knife
Ingredients
- 1 pound beef liver cut into large pieces
- 2 cups whole milk
- 8 tablespoons unsalted butter cut into chunks
- 2 shallots peeled and quartered
- 2 garlic cloves sliced in half
- 1 tablespoon minced fresh thyme
- 2 tablespoons heavy whipping cream
- Coarse salt to taste
- 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
- Soaking is Key: Always soak the liver in milk before cooking. This step not only tenderizes the liver but also reduces its strong flavor, making it more palatable.
- Dry Before Cooking: Patting the liver dry before adding it to the pan is crucial. This prevents steaming and ensures a nice, caramelized crust.
- Cook Time Matters: Avoid overcooking the liver. It’s best when the center remains slightly pink, ensuring it’s tender and not grainy.
- Blend While Warm: For the best texture, blend the liver mixture while it's still warm. This helps the butter emulsify, resulting in a silky spread.
- Make Ahead: This spread tastes even better when made a day in advance. The flavors become richer as they meld overnight.