Friday, June 20, 2008
Oxtail Pâté (Pate) Recipe
Filed under Appetizer, Beef, Wheat-free
recipe accompanies the recipe for Beef Bouillon Soup from Oxtails. Once making the bouillon, you can use the cooked oxtail meat to make a delicious oxtail pâté. I love pâtés of all kinds (see Pâté Maison), but they usually have liver in them, which many people don't like. Oxtail pâté, however, has no liver, and is just made with the rich, flavorful meat of oxtails. If you've gone through the trouble to make the oxtail bouillon, making this pâté is a cinch, since you are starting with already cooked oxtails. It takes only a few minutes to prepare with a food processor.
Oxtail Pâté (Pate) Recipe
Ingredients
- 3-4 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 saltcrusty peasant bread as an accompaniment
Method
1 Carefully pick through and discard the fat and bones from the oxtails. 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 pâté is minced but not puréed.
3 Pack the pâté into a crock. The pâté may be made 3 days in advance and kept covered and chilled. Serve the pâté at room temperature with the bread.
Makes about 2 1/2 cups.
