Oxtail pate

Yield: 1 servings

Measure Ingredient
5 pounds Oxtails; cooked
1 Onion; chopped
¾ Stick unsalted butter; softened (6
; tablespoons)
⅓ cup Fresh orange juice
2 teaspoons Drained bottled green peppercorns
2 tablespoons Oxtail bouillon or beef broth
⅛ teaspoon Ground cloves
1 teaspoon Salt
Crusty peasant bread as an accompaniment

Discard the fat and bones from the oxtails and transfer the meat to a food processor. 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. Pack the pate into a crock.

The pate may be made 3 days in advance and kept covered and chilled. Serve the p&;te at room temperature with the bread.

Makes about 2½ cups.

Gourmet December 1993

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Converted by MM_Buster v2.0l.

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