Oxtail Pate

Name: Oxtail Pate
Ingredients: 5 pounds oxtails, cooked; 1 onion, chopped; 3/4 stick (6 tablespoons) unsalted butter, softened; 1/3 cup fresh orange juice; 2 teaspoons drained bottled green peppercorns; 2 tablespoons oxtail bouillon or beef broth; 1/8 teaspoon ground cloves; 1 teaspoon salt; crusty peasant bread as an accompaniment

9 ingredients

5 steps

Ingredients

5 pounds oxtails, cooked
1 onion, chopped
3/4 stick (6 tablespoons) unsalted butter, softened
1/3 cup fresh orange juice
2 teaspoons drained bottled green peppercorns
2 tablespoons oxtail bouillon or beef broth
1/8 teaspoon ground cloves
1 teaspoon salt
crusty peasant bread as an accompaniment

Directions

1

Discard the fat and bones from the oxtails and transfer the meat to a food processor.
2

In a skillet cook the onion in 2 tablespoons of the butter over moderate heat, stirring occasionally, until it is golden, add it to the meat with the remaining 4 tablespoons butter, the orange juice, the peppercorns, the bouillon or broth, the cloves, and the salt, and pulse the motor until the pate is minced but not pureed.
3

Pack the pate into a crock.
4

The pate may be made 3 days in advance and kept covered and chilled.
5

Serve the pate at room temperature with the bread.