Keto beef pate with 4 amazing colours and different flavours
Keto beef pate came as a big refreshment and nourishment on a hot summer day! It might surprise you we used beef since we prefer veal in everything. However, this time we wanted to experiment with a bit matured but still not that old meat. We opted for something in between, an 8-month-old calf with nice darker pink colour and loads of nutrients.
What is rosé veal?
After 8 months, the meat becomes darker in colour and the term ‘rosé veal’ is used. After 12 months of age, the meat is called beef. The meat is then dark red in colour.
This is extremely important for foodies, chefs and gourmet oriented Ketonians! However, if you love veal as I do, you could make this pate out of it. In fact, it would be equally good with lamb, mutton, venison or goat. The trick is to know a good butcher who will sell you the freshest possible meat and mince it two times for you!
True pâté and why is Keto pate a better choice?
Pâté is a speciality dish connected to high-class living and dining. But it doesn’t have to be this way always. If you say pâté people will think of expensive gourmet duck liver or maybe lamb liver pate. Your Keto pate can be as fancy as you like, or as handy as a quick protein meal on the go. What makes it Keto? Well, we did not add sugar and trust me – many famous chefs do. It brings the flavour up, but we simply don’t want sugar! 😉
Naturally, pate is suitable for grand and gala occasions and you can make just about anything with it. The vast majority of pâtés are much easier to make than you might suspect. The beauty of it is that it can be served hot or cold. Have in mind, chilling it for 3-4 days will enhance its flavour.
A brief history of pate (Pâté)
Pâté is just a French word for “paste.” You will notice that pâté and terrine are often used correspondently. Pâté is just a fusion of aromatic ground meat, organs, seafood or vegetables. For example, the most appreciated pate is made of wild game. The grind is extremely important! It needs to be smooth and velvety. It may be served hot or cold, formed in a mould or unmolded. Pâté is most correlated with French cuisine, but variations can be spotted all over our beautiful planet.
Are you a Carnivore, here are some great news!
Are you lacking time to cook and struggling to eat enough meat daily? Especially if it’s a hot summer day. Some people also have trouble digesting larger amounts of meat when they just switch to a carnivore diet. Our Keto pate will be an ideal solution. It can stay fresh for up to 10 days in a well-sealed container if you keep it in the refrigerator. It’s extremely easy to eat, and you can play with the flavours or the fat content which will drastically change the texture and feel.
Before I give you this quick recipe, please have in mind, different colours and different flavours are described in recipe notes...
Keto beef pate with 4 different flavours
10
servings5
minutes30
minutes185
kcalIngredients
1 kg (2.2 lbs) ground rosé veal or beef
1/2 tsp sea salt
500 ml (17 fl oz) of water
Spice mixture (described in recipe notes)
1 tbsp apple cider vinegar
Directions
- Ask your butcher to mince your meat two times.
- Place the meat in a deep pot or a wok pan and turn the stove on high temperature. Mix with a wooden spoon and let the meat release its own fat and get slightly brown. Cover with a lid and reduce the temperature. It will now start releasing water. Add vinegar and salt and stir. Cover with a lid again.
- When you see that the water has evaporated, add more water, stir, and cover with a lid. Cook for another 10 minutes. Keep adding water and cook at low temperature for 30 minutes and constantly add water.
- Now add your spice mixture and stir well. You can add a bit more water.
- When the meat is cooked, remove it from heat and let it cool down.
- Place the mixture in a food processor and blend till you reach desired smoothness. Store in glass jars and keep in the refrigerator. You can serve it straight from the jar or assemble a nice appetiser like in the photo.
Recipe Video
Notes
- Spice mix 1: 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried parsley, 1/2 tsp black pepper
- Spice mix 2: 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp ground juniper berries, 1 tsp smoked paprika powder,
- Spice mix 3: 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried dill, 1/2 tsp white and black pepper, 1/2 tsp dried peppermint, 1 tsp dried sage, 1 tsp turmeric
- Spice mix 4: 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried coriander, 1/2 tsp black pepper, 1 tsp saffron, 6 medium pickles (chopped), 1/2 tsp Ceylon cinnamon
- For a higher percentage of fat, add 1 tablespoon of tallow in the beginning, or 1 tablespoon of butter at the end of cooking.
