| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | December 19 | 1 | servings | |
INGREDIENTS
| 5 | lb | Oxtails; cooked |
| 1 | Onion; chopped | |
| 3/4 | Stick unsalted butter; softened (6 | |
| ; tablespoons) | ||
| 1/3 | c | Fresh orange juice |
| 2 | ts | Drained bottled green peppercorns |
| 2 | tb | Oxtail bouillon or beef broth |
| 1/8 | ts | Ground cloves |
| 1 | ts | Salt |
| Crusty peasant bread as an accompaniment |
INSTRUCTIONS
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 2 1/2 cups. Gourmet December 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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