Oxtail Pâté (Pate)

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 salt
• French or Italian crusty 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 medium heat, stirring occasionally, until golden, about 5 minutes. Add the onions to the meat with the remaining 4 tablespoons butter, orange juice, peppercorns, bouillon or broth, cloves, and salt. 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, keep covered and chilled. Serve the pâté at room temperature with bread.

Makes about 2 1/2 cups.