MAKES ABOUT A HALF PINTS WORTH
↓ ABOUT
I developed this recipe slowly over the course of the last 10 years. The intention behind it has been to bring out the natural sweetness of good grass fed beef liver and to cook it just barely enough. If done right the spread doesn't oxidize on the top like often happens with other methods. Now that we raise our own cattle this is almost exclusively how we use the livers. If you're interested in buying our meat, you can find more info here: CRIOLLO MEAT
As with most of our recipes it is really just a launching point. For our dinners we simply spread the spread on our sourdough cracker here's the recipe and sprinkle it with sun-dried dried chokecherry skins.
↓ INGREDIENTS
25g Good grass-fed unsalted butter ( we use kerrigold if not our own )
15g Shallot
5g Garlic
250g Good grass-fed cream
50g Liver, pre portioned and frozen ( we use our own liver from cows older then 2 years )
Salt ( we use redmond's kosher or celtic grey salt )
Fine mesh strainer
Small glass or metal container with a lid
↓ PREP
Start by taking out the liver from the freezer and put into the fridge.
Grab a heavy bottom pot, we use a Staub and add the butter.
Peel the garlic and shallot and slice into slices about 1/8in thick using a sharpe knife and add to the pot. (when slicing alliums (shallots, garlic, etc if a dull knife is used oxidation happens quicker)
Sprinkle a pitch of salt on everything and transfer the pot to a burner and turn it on low.
Using your hands, or a wooden spoon, we use our hands, massage the butter and everything else slowly. The result we want to achieve is the juices from the alliums emulsifying with the butter. If it looks oily, or your fingers are too hot your heat is too high.
Once the alliums are translucent but have no color add the cream to the pot and let it cook on low until the cream gets thick and starts to bubble but hasn't separated yet. We use a parchment paper 'cartouche' ( paper lid ) but it isn't exactly necessary.
Pull the liver from the fridge and dice into chunks.
Once the cream mixture is where you want it add to a blended and blend on high until smooth and add the liver chunks one at a time. Once it seems everything has been blended together taste and add salt if needed. As it sets and cools the flavors with subside so you might want to just barely season a little more than you would think.
Then quickly pour the mixture through a fine mesh strainer into your vessel, clover and transport to the fridge.
