Beef liver is a very healthy product. And how do we use it most often? Of course, in the form of a paste, where we also put butter from the heart and add lard … As a result, just a “cholesterol bomb” is sent to our mouth, and all the benefits of the liver are reduced to nothing. Well, sadly chewing boiled liver? Let's dispel the myth that tasty food cannot be healthy, and prepare the paste according to the recipe below.
Pick your recipe
You will need
- Beef liver - 1 kg;
- Milk - 1 liter;
- Carrots - 1 pc.;
- Onions - 2 pcs.;
- Garlic - 3 large cloves;
- Olive oil - 2 tbsp.;
- Cream cheese (11% Philadelphia, as an option) - 100 g;
- Eggs - 2 pcs.;
- Parma ham - 6 slices;
- Bay leaf - 2 pcs.;
- Allspice - 3 pcs.;
- Salt, black pepper, nutmeg, rosemary - to taste.
Instruction manual
1
We clear the liver of films, of all seals, cut into small pieces and fill with milk. We send it to the refrigerator for 3 hours.
2
Peel the garlic, onions, carrots. Chop onions and carrots, garlic can be left with cloves. Line the baking sheet with baking paper, put the vegetables, grease everything with olive oil, add salt and pepper. Send the grill preheated to 200 degrees into the oven for 15 minutes. One hard boiled egg.
3
Remove the liver from milk, put in a large bowl, send onion, garlic, boiled egg and carrots there. Add raw egg, cheese, nutmeg and rosemary. Grind everything with a submersible blender. Perhaps add some salt and dopper.
4
Paste the foil mold, preferably in two layers. Put slices of ham. Pour minced meat into the mold and cover with ham on top. Put bay leaf and pepper on the ham. Cover with foil. Send in a preheated oven to 190 degrees in a water bath for 1.5 hours.
5
Remove from the oven, drain the juice formed during the baking process. Put for an hour under the load. Drain the juice again.
6
Remove from form and wrap in parchment paper. Send in the refrigerator for 6 hours (minimum), or better for a day.
Bon Appetit!