Homemade beef pâté is an incredibly aromatic and exquisite dish that can impress with its complex flavor. Its preparation may be slightly more demanding than the pork version.
Ingredients
- Beef shoulder – 500 g
- Chicken liver – 200 g
- Whole milk (3.2%) – 100 ml
- Onion – 1 piece
- Dry red wine – 50 ml
- Breadcrumbs – 50 g
- Butter – 50 g
- Eggs – 2 pieces
- Garlic cloves – 2 pieces
- Salt – 4 g
- White pepper – 2 g
- Nutmeg – 1.5 g
- Country bread – 4 slices
Preparation
Step 1: Clean the Meat and Liver Thoroughly clean the beef shoulder, removing all veins. Place it in a sieve. Also, clean the chicken liver and place it in a sieve, then wash the meat under cold water. Set the sieve aside to allow the meat to dry.
Step 2: Cut the Meat and Liver Cut the ingredients into smaller pieces to facilitate further processing.
Step 3: Prepare the Remaining Ingredients Peel and finely chop the onion and garlic.
Step 4: Sauté the Ingredients Heat butter in a pan, then sauté the onion and garlic until translucent. Add the pieces of meat and liver, mix well, and sauté for a few minutes.
Step 5: Add Wine and Spices Pour wine into the pan, then add all the spices and mix. Simmer covered for an hour.
Step 6: Cool and Grind the Meat Allow the contents of the pan to cool, then grind them in a meat grinder.
Step 7: Mix the Ingredients In a bowl, add the ground meat, then add eggs, milk, and breadcrumbs. Mix until you get a uniform mixture.
Step 8: Transfer the Mixture to a Mold and Bake Pour the mixture into a baking dish and bake in a preheated oven for about an hour.
Step 9: Cool the Pâté After baking, open the oven door and leave it slightly ajar for 15 minutes, then transfer the pâté to a cooling rack to cool completely.
Step 10: Serve the Pâté Once cooled, slice the pâté, then spread it on fresh country bread previously spread with butter. Enjoy!
