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Wagyu Beef Liver Pâté

Wagyu Beef Liver Pâté

Prep Time: 3 Hours
Cook Time: 20 Minutes
Servings: 4
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq

INGREDIENTS

For Serving
  • 1 PACKAGE/BOX Crackers
  • 1 Baguette (toasted and sliced)

            Tools

            • Chef’s Knife
            • Cutting Board
            • Cast Iron Skillet
            • Propane Burner (can substitute with stovetop)
            • Food Processor
            • 1 Ziploc Bag (gallon size)

            FIRST STEP

            Take the Fullblood Wagyu liver out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

            PREPARING THE FULLBLOOD WAGYU BEEF LIVER

            Trim off any excess fat or connective tissue from the Fullblood Wagyu beef liver.

            Place the trimmed liver into a gallon-size Ziploc bag with 2-4 cups of milk (use enough milk to make sure the liver is fully submerged). This causes the liver to have a milder taste profile.

            Place the Ziploc bag in the refrigerator for 1 hour.

            After an hour, take the Wagyu beef liver out of the refrigerator.

            Drain the milk, and pat the liver dry with a paper towel.

            PREPARING THE LIVER PATE

            Next, place a cast iron skillet on the stovetop or propane burner (if cooking outside), and turn the heat to medium.

            Once the skillet begins to smoke, add 2 tablespoons of butter.

            Cook until the butter begins to brown.

            Then, add the minced shallots. Sauté for about one minute longer until tender.

            Add the Wagyu beef liver to the skillet, and cook for roughly 2 minutes per side until both sides are thoroughly browned.

            Once the beef is browned, add the capers, dried thyme, and minced garlic.

            Continue cooking with the beef for another minute until fragrant.

            Next, take the skillet off the heat, and set the cooked Wagyu beef liver aside.

            Add the sherry wine to the skillet to deglaze the pan.

            Place the skillet back on the burner and simmer, while scraping the bottom of the skillet for any brown bits.

            Continue simmering until the sherry mixture becomes spoon-thick. Then, turn off the burner.

            Allow the mixture to cool for 5-10 minutes.

            Once the Wagyu beef liver has cooled, cut it into thin strips (this will make them easier to blend).

            Place the sliced Wagyu beef liver and the remaining ingredients from the skillet in a food processor.

            Add the rest of the butter (4 tablespoons) and heavy cream to the food processor as well.

            Blend the mixture until it resembles a paste.

            At this point, add kosher salt if desired, and blend the mixture some more if necessary.

            Once thoroughly mixed, store the Wagyu beef liver pate in the refrigerator until cooled. This usually takes about an hour or two.

            FINAL STEPS

            Once the Wagyu beef liver pate has reached the desired temperature, place it in a bowl on a large platter.

            Add crackers or sliced and toasted bread to the platter, serve, and enjoy!


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