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Oxtail Pâté (Pate)

Oxtail Pâté (Pate)
  • Meal


  • Cusine



3-4 pounds oxtails, cooked*

1 onion, chopped

3/4 stick unsalted butter, softened

1/3 cup fresh orange juice

2 teaspoons drained bottled green peppercorns

2 Tbsp oxtail bouillon or beef broth

1/8 teaspoon ground cloves

1 teaspoon salt


Prepare oxtails: Carefully pick through and discard the fat and bones from the oxtails. Place the meat in a food processor. onions: Heat 2 Tbsp of butter in a large skillet on medium high heat. Add the chopped onions. Cook until translucent and lightly browned, about 5-10 minutes. Process oxtail meat, onions, butter, juice, peppercorns, bouillon, cloves, salt in food processor: Add the cooked onions to the oxtail meat in the food processor. Add 4 Tbsp more of butter, the orange juice, peppercorns, bouillon or broth, cloves and salt. Pulse until the mixture is finely minced, but not completely smooth. the pâté into a crock or mold of some sort. The pâté will keep several days in the fridge, covered. Bring to room temperature for serving, and serve with crusty bread or crackers.