美味しいレバーパテと私の食べ方｜牛レバーの健康効果

美味しいレバーパテと私の食べ方｜牛レバーの健康効果

Hey everyone, welcome back to the channel. Today I’m going to show you how to make liver pate that’s not gross and is actually palatable for any critic. So, let’s get into it. [Music] liver or really any kind of organ meat is not enjoyable for most people. The consistency is all kind of strange and it does taste very strong and so a lot of people just don’t enjoy eating organ meat, but it’s so good for you. And we’ll get into that later in the video, but I know you’re probably here cuz you just want to make the bat. So, I’m going to walk you through how to make this beef liver pate first, and then I’ll give you the health benefits at the end of the video. The first thing I do before we even touch the liver is just chop an onion first. The onion and garlic is really going to help make this liver palatable. So, you do want to start by using your chopping board to chop those things first. Chop up the onion, jump up the garlic. Doesn’t really matter how small or big, cuz it’s all going to go in the food processor, but start with that. Put it aside. And then you want to slice your liver into about 1 in cubes. Now, a lot of stores already chop it for you. So, when you’re buying it, you’re getting a bag full of already chopped liver. Don’t take out your ruler. It’s not necessary. Just small enough where you know a lot of heat is getting evenly around a smaller part so it cooks a bit faster. Next, you want to heat up a pan and start to sauté those onions. [Music] and then take it out from the pan because now we are going to use the pan for the actual meat. Place all of the liver pieces side by side in the pan. Don’t overcrowd your pan. Like do make room for each little piece beside one another and let that cook for about a minute or two before you flip it to the other side to cook the other side. I like to give mine a little bit of a poke and when I feel that they’re kind of hardening up a little bit and not so squishy, then I take off. I’ve also noticed that beef liver takes a little bit longer than chicken liver. I don’t know what’s up with that. Maybe I haven’t gotten quality chicken liver yet, whereas I think this is super high beef liver quality. [Music] And next, we’re going to mix everything in the food processor. Start by adding all the ingredients on this list that I’m going to give you, except for the olive oil that we’re going to drizzle in slowly to get to the desired consistency of the pate that you want. So it might be different for everybody. So start with mixing the following ingredients together. I’m going to give you a specific order because I actually use the food processor to chop a few things for me. So for example, I start with the garlic so that that can chop fine first in the food processor and then I add the onions are already cooked, the beef that you just cooked, the herbs, salt and pepper, and a little bit of allspice. [Music] Now, the allspice is essential. That is what’s going to take this liver pate from tasting all livery and not so great to tasting wonderful. My son just walked in. So, if you see a head down here, he’s here. Add all of that to your food processor and then mix it together. Once you’ve got a rough mix going, you want to start drizzling in that olive oil. Add as little or as much as you want to get to your desired consistency. And boom, bum, you’ve got your liver pate that doesn’t taste gross. Now, I’ve talked about beef liver before, and people are always really interested in the health benefits, but another big question I get is how much to eat. And this is so interesting because I guess there’s articles that are going around or some research that say that, you know, there’s so much nutrients in liver that it could be toxic. It’s hard to know what to believe honestly with so much information. Now, I’m not a physician, doctor, nutritionist. I’m nothing. No qualifications. So, you should do your own research and make your own informed decisions. But here’s my logic. A cow weighs a lot. I think I googled like oh on our invoice usually from our bulk meat it’s around 400 pounds and that’s half a cow. So I think 800 lb is not a regular. I think I’ve heard of over 1,000 lb for a cow. I think that’s with the carcass in hanging weight. I’m not sure exactly specifically if that has the carcass in or what all they’ve removed when it’s hanging there or if that’s the before weight. I don’t know. But that’s still very high. And if you Google it, Uncle Google, you’ll see that the liver is about like 1.2 to 1.4 5% of the entire animal. So a very small amount. And so my logic just tells me eat the liver in proportion to its weight of meat of the animal. So it’s pretty simple for us. We get a half share of cow every few months. So when we get that, we get a share of liver. Once we are done eating that share of meat and the liver, we just get another share and more liver. And so that’s kind of the pace that we’re eating liver at. And that feels fine. So, I think there are seasons when you can, you know, maybe have more. If you’ve had surgery and you need to replenish minerals in your body, maybe postpartum, again, not medical advice, but just my logic tells me if your body is depleted of nutrients, this is a great way to top it up. And then for the rest of us, it’s good to have it every now and then when you eat beef and uh it’s a percentage of what you would eat in relation to the rest of the meat on the animal. So, that’s my take on that. And then it’s actual health benefits, which I never really cared about vitamins and minerals in my food. But I guess if you’re eating for some specific diet or wanting to know, you know, maybe having to focus on certain minerals and vitamins that you should get more of or measure for some reason, this could be helpful. And I’ve had to track some things in pregnancy or trying to, you know, get a better lifestyle going into a pregnancy. And so this might be helpful for you if you’re wanting to know what the benefits are for eating beef liver. So when you’re eating organs, it does support your own organs. That’s something I’ve read. It’s got a lot of vitamins and nutrients. Vitamins I’m going to read from my list here include vitamin A, vitamin B, and vitamin K. Which vitamin K specifically helps you to digest calcium, which is good for your bone health. And so when you’re having calcium, it’s good to have vitamin K to actually absorb the calcium. This is also good for your bone and dental health. It’s high in protein, of course. And then it contains selenium, which protects the body against infections and disease. So great before going into winter when everybody seems to have infections and diseases more. And it aids to healthy blood. So that’s what I’ve read over the years. That’s what people say have been proven. So jam-packed with nutrients and just like all our food, I think if you eat whole food, like genuinely the product that God designed, it will nourish you. I hope that’s been helpful. Have a great day. See you in the next video. Bye.

I myself do not enjoy the texture or taste of beef liver, but have finally landed on a beef liver recipe that is palatable and will satisfy even the toughest of critics!

CHAPTERS
00:00 – 00:52 intro
00:53 – 03:47 how to make beef liver pate
03:48 – 06:09 how much beef liver to eat
06:10 – 07:51 health benefits of beef liver

ABOUT US
Our desire is to make the day to day needs of living our own responsibility. We want to reap the benefits of acquiring new skills, eating good tasting and foods, thinking up solutions and experiencing the accomplishments of doing things ourself. Read the stories we record, and we hope that you leave with inspiration to improve a rusty skill or spruce up an old recipe.

CONNECT WITH US
Website: https://www.mountainvalleyrefuge.com
Facebook: https://www.facebook.com/mountainvalleyrefuge
Instagram: https://www.instagram.com/mountainvalleyrefuge/
Pinterest: https://www.pinterest.ca/mountainvalleyrefuge/
Tiktok: https://www.tiktok.com/@mountainvalleyrefuge

Some of the above links are affiliate links. This means we earn a small commission on qualifying purchases at no cost to you. We are so appreciative of your support!