Beef liver and ribs pate

Category: Meat dishes
Beef liver and ribs pate

Ingredients

Beef liver 1 kg
Pork ribs (fatty) 0.300 gr.
Carrots (large) 1 PC.
Onion (medium) 2 pcs.
Eggs 4 things.
Salt 1 tsp
Ground black pepper taste
Bay leaf 4 things.

Cooking method

  • I want to share a recipe for a delicious pâté, which has been cooked in our family for many decades)
  • Boil the ribs together with carrots and bay leaves, separate the meat from the bones.
  • Dice the onion and fry in vegetable oil.
  • Grind meat from ribs, boiled carrots, beef liver in a meat grinder, add fried onions, eggs, salt, pepper and mix well.
  • Lubricate the deep form of the sl. butter or lard, sprinkle with breadcrumbs and spread our mixture. We bake in the oven at 180g. 40-50 minutes.
  • Let cool completely and cut into slices.

Time for preparing:

1h 40min

Florichka
Delicious! But there are questions - the liver needs to be cooked? And the eggs are raw or boiled?
Tumanchik
Ooooo very interesting. I will definitely try. I usually added lard, and then the ribs! Need to try
crosby
I tried Florichka with boiled and raw liver, with raw it turns out to be more tender) Raw eggs, after baking, fasten the pate.
tumanofaaaa be sure to try)

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