Oxtail Pâté (Pate)
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Recipe accompanies the recipe for Beef Bouillon Soup from Oxtails and is from a recipe in the December 1993 issue of Gourmet. 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
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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.
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On my, this does sound wonderful. In a previous life I worked as a waitress in a fancy French restaurant in Salt Lake. I was a poor college student, but sometimes we got to eat the ends of the pate that were deemed not suitable for the customers. At the same restaurant I learned to love escargot and espresso. It was a great way to make it through college while dining on the finer things in life.