This dairy free liver pate with ox live recipe is an amazing side dish sure to wow dinner guests as well as your own taste buds! Make it in 15 minutes, then chill until you’re ready to serve. Liver pate is an elegant way to boost your nutrition without dairy on a keto, carnivore, paleo, or any healthy diet.
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 4 hours – overnight
Total Time: 4 hours, 15 minutes
1 cup duck fat, lard or bacon fat, divided
1 small onion diced, optional
2 cloves garlic minced, optional
1 pound ox or beef liver
1 tablespoon raw apple cider vinegar, lime or lemon
1 tablespoon rosemary, optional
1 tablespoon thyme, optional
1/2 teaspoons salt
1/4 teaspoon ground black pepper, optional
Saute the onion in 2 tablespoons of cooking fat over medium heat. Cook for about 5 minutes, until transparent and soft. Stir occasionally to avoid burning. Add garlic and continue cooking for another 2 minutes or so until garlic is fragrant and golden in color.
Slice the liver into thin strips. Push the onion and garlic over to the side of the pan and arrange the liver in a single layer. Sear it for 30 seconds to 1 minute on each side.
Remove from heat and let cool.
Transfer liver, onion, and garlic sauté to the bowl of a food processor. Add the vinegar, rosemary, thyme, salt, and pepper. Add 1/2 cup of fat.
Pulse to chop liver. Blend to combine. Add the remaining fat. Continue blending until smooth.
Put into an airtight container and chill in the fridge for 4 hours or overnight.
Liver pate can be served right away, however, it’s best to let it chill in the refrigerator for at least 4 hours before serving. If you can, make it the day before so it chills overnight and all the flavors can meld together.
For strict carnivore omit the onion, garlic, rosemary, thyme, and black pepper. ACV is usually ok for most people. Omit if needed.
Heat cooking fat in a cast iron or heavy bottom skillet with a lid or Dutch oven. Brown both sides of the beef shanks, about 2-3 minutes per side, until a golden-brown crust forms.
Pour broth over shanks. Use at least 2 cups of broth. There should be enough broth to cover the meat ½ to ¾ of the way up the side. Season with salt. Bring it to a simmer.
Reduce the heat and cover with a lid, but leave a small opening for the steam to escape.
Cook over low heat for 3 hours, until the meat falls off the bone. Serve warm in liquid.
Keto Osso Buco In the last 30 minutes of the cooking time, add any of the vegetable and herb combinations listed in the recipe post and simmer with the meat.
Oven option Follow steps 1-2 then after the broth is at a simmer, put the lid on and transfer to the oven to bake for 2 hours.
Crockpot option Place meat in the bottom of a slow-cooker, pour broth over and season with salt. Cover with the lid and turn on low. Cook for 4-6 hours until easily falls off the bone.
Instant pot option Season the meat. Turn on the Instant pot and select sauté. Once hot add cooking fat to the pot and sear the meat, about 2-3 minutes per side, until golden brown. Add in broth. Close lid and seal valve. Set high pressure and cook for 35 minutes. Natural release pressure for 15 minutes then manually release the remaining pressure.
Organ meats are some of the most affordable meats and happen to also be some of the most nutritious parts too. This nourishing combination of ground beef, liver and heart baked into a meat pie is simple and satiating.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
½ pound ground beef
½ pound ground beef heart
½ pound ground beef liver
Tallow or butter, ghee, other cooking fat
Preheat oven to 350°F (175°C).
Lightly brown the meat in fat in a skillet over medium heat.
Combine all ingredients in a mixing bowl. Salt to taste.
Pour evenly into a lightly greased 9-inch pie plate.
Bake for 15 minutes, until egg is set.
Remove from heat, cool for 5 minutes. Serve warm and enjoy leftovers cold.
Thin crunchy carnivore chips made from grass-fed beef liver are perfectly dippable for all your favorite dips but come with a super nutritional boost!
Prep Time: 5 minutes
Drying Time: 8 hours
Total Time: 8 hours 5 minutes
Equipment (pick one)
1 pound beef liver ground or thinly sliced
Use a spatula to spread it on a food dehydrator sheet or ovenproof baking sheet in one single layer. Stretch it out to make as thin as possible.
Dry on the meat setting in the dehydrator. If you use an oven, set the heat at the lowest temperature possible.
Flip once the center is completely dry. This can take 8-12 hours in a food dehydrator, however, the oven will dry much more quickly, check after an hour. Keep an eye on it until edges separate and the center is dry.
Dry the second side thoroughly until no moisture remains.
These Crustless Mini Meat Pies with hidden liver are the perfect nutrient-dense addition to breakfast or lunch. Pack them in a lunchbox or keep in the fridge, they pair well with everything. It’s a great way to get your liver in without any unusual taste, texture, or appearance.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 mini pies
12-cup muffin pan
1 pound ground beef
¼ pound beef liver ground
1 tablespoon tallow or other cooking fat
1 teaspoon salt
1 tablespoon herbs de Provence optional
Preheat oven to 350°F / 175°C.
Combine meat and liver in a mixing bowl. Add in eggs, stir well to combine.
Melt the tallow or cooking fat and add to meat. Season with salt and optional herbs.
Grease a 12-cup muffin pan well or use cupcake liners. Spoon mixture into each well evenly.
Bake for 20 minutes, until done. Remove from oven and cool before removing. Serve warm or leftovers cold.