BEEF LIVER PâTé WITH BALSAMIC CARAMELIZED ONIONS RECIPE - (4.1/5)

Beef Liver Pâté with Balsamic Caramelized Onions Recipe - (4.1/5) image

Provided by erinstargirl

Number Of Ingredients 9

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1.5-pounds grass-fed beef liver; trimmed, sliced into 1/4-inch thick slices, and soaked in 1/3 cup balsamic vinegar for at least 3 hours or overnight in the refrigerator
2 to 3 tablespoons of tallow, lard, or rendered pork fat, divided
1 organic yellow onion, sliced
6 cloves organic garlic, pressed or grated
1/3 cup balsamic vinegar
1 teaspoon Red Boat fish sauce
1 teaspoon Real salt or Himalayan sea salt
2 sprigs organic thyme, leaves removed
1/4 to 1/2 cup organic extra virgin olive oil

Steps:

Remove liver from vinegar soak, rinse well, and pat dry. Set aside. Heat a large cast iron skillet over medium-low heat with 1 tablespoon of fat. Add the onions and stir. Let the onions cook 5 to 10 minutes before stirring again. Stir the onions, scraping the bottom of the skillet. Continue cooking uncovered until the onions are tender, reduced, and caramelized; about 45 minutes, stirring occasionally. Add the garlic and cook until fragrant. Pour in the balsamic, continue cooking until reduced and the onions are coated well. Transfer the caramelized onion mixture to a plate, sprinkle with the fish sauce, let it sit while you cook the liver. In the same pan, heat another tablespoon of fat over medium-high heat. In batches, cook the liver slices 3 to 5 minutes per side. Continue until all the slices are cooked. Place cooked liver, balsamic caramelized onions, salt, and thyme in a food processor. Pulse, breaking everything up, until fine. Slowly stream in the olive oil until the mixture begins to come together smoothly. Add more olive oil to thin the mixture out to your liking. Serve with vegetable sticks, apple slices, plantain crackers, or enjoy it as-is.