This homemade pâté is both delicious and highly nutritious. While it takes some time to prepare, the effort is well worth it. Once made, you'll have a meal-replacement pâté ready in your cupboard for those times when you can't cook, need a convenient lunch for work, or are traveling. Best of all, it doesn't require refrigeration when unopened.
Preparation time: 20 minutes • Cooking time: 2 hours • Makes 4 servings
Ingredients
420 g fatty meat (beef or pork) for ragout/stew (1/3
fat)
210 g additional fat (lard, suet or
tallow), if the meat is lean
116 g beef or lamb liver, sliced
4-5 round beef marrow bones (about 60 g
marrow)
Salt
Black pepper (optional)
Thyme (optional)
1.5-2 dl bone broth
Additionally:
4 small glass jars
Method
Cook the jars and the covers in boiling water for 5 minutes to make sure that they are perfectly c lean.
Fry the meat in the lard, add the marrow bones and just a bit of broth or water to avoid burning.
Simmer for 1.5-2 hours until soft. Mix in every half an hour and add more liquid if necessary. Add always just a small amount of liquid.
Add the liver and simmer for 15-20 minutes more.
Add the spices and blend all until smooth and homogenous. Boil the bone broth. Add as much of it as you get the consistency you prefer.
Fill the jars with the pâté. Close well and place them into a deep baking dish. Fill the dish with boiling water so that it comes until the cover of the jars. Put n the oven to 100 °C for 1 hour.
Take from the oven, discard the water and let them and cool completely.
You can keep the closed jars in a cool and dry place for weeks.
Nutritional value per jar
Calories 628 kcal
Protein 30 g
Fat 52 g
Carbohydrates 1 g
Tip: you can make the pâté more thick
or more creamy depending on how you
like it. Adjust it with the amount of broth
you add.
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