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
crusty 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.