Oxtail Pate

1. 1

   Discard the fat and bones from the oxtails and transfer the meat to a food processor.

2. 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 pate is minced but not pureed.

3. 3

   Pack the pate into a crock.

4. 4

   The pate may be made 3 days in advance and kept covered and chilled.

5. 5

   Serve the pate at room temperature with the bread.

No additional tips available.