Move over chopped liver! Oxtails are combined with onion, orange juice, peppercorns, and cloves in the food processor for a delectable spread served with crusty peasant bread. May be made up to three days in advance.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 5 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
- Crusty peasant bread as an accompaniment
Preparation:
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 oxtails 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. 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.
Yield: 2 to 2-1/2 cups
Source: Best of Gourmet - 1994 Edition (Conde Nast Books)
Reprinted with permission.
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 oxtails 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. 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.
Yield: 2 to 2-1/2 cups
Source: Best of Gourmet - 1994 Edition (Conde Nast Books)
Reprinted with permission.
