MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oxtail Pate
 Categories: Beef, Groundmeat, Appetizers, Corn, Fruit
      Yield: 1 batch
 
           THE OXTAIL AND BROTH:
      5 lb Oxtail
      4    Stalks celery, quartered
      4 md Carrots, quartered
      2 md Onions, peeled and halved
     10    Peppercorns, whole
      5    Allspice berries, whole
      5    Juniper berries, whole
      5    Bay leaves
      1 tb Kosher salt
           ASSEMBLING THE PATE:
           Meat from 5 pounds prepared
           - oxtail (above)
      1    Onion, chopped
    3/4    Stick unsalted butter
    1/3 c  Fresh orange juice
      1 tb Bottled capers
      2 tb Oxtail bouillon
    1/8 ts Ground cloves
      1 ts Kosher salt
      1 ts White pepper
 
  Arrange the celery, carrots, and onions in the bottom of a shallow
  roasting pan. Place the oxtails atop and place into an unheated
  oven.
  
  Set temperature to 500 F, and turn on the oven. After oven heats,
  sustain 500 for 10 minutes then turn oven off. Allow meat and
  vegetables to cool for 45 minutes without opening the oven door.
  
  Remove meat and vegetable to a large stock pot. Deglaze roasting
  pan with 1/2 cup tawny port on a burner at high heat. Strain and
  add to the meat mixture.
  
  Add water to cover meat mixture and add the spices. Bring to a
  boil and simmer gently for 2 1/2 hours, skimming as needed.
  
  Strain the stock. Discard stock vegetables. Allow the oxtails to
  cool and remove bones and remaining fat. Chill the stock and
  remove excess fat. Strain through fine cheesecloth and reduce to 1
  pint liquid over medium heat. Add more tawny port, if desired, and
  one teaspoon Marmite, if desired. This is the oxtail bouillon used
  in the recipe.
  
  Assembling the pate:
  
  Place meat in a food processor. Cook the onion in a skillet with 2
  tablespoons of the butter over moderate heat, stirring
  occasionally, until it is golden and add to the meat along with
  the remaining butter, the orange juice, the capers, the bouillon,
  the cloves, pepper, and salt. Pulse the motor until the pate is
  minced, but not pureed.
  
  Pack the pate into a crock, cover tightly,  and chill at least 24
  hours before serving. This may be made up to 3 days in advance.

  Serve with a good crusty peasant-style bread.
  
  From Kinsella's book & the Epicurious website with minor variations.

  Instead of using a food processor, I ran the meat mixture through
  a grinder, then added the liquids.

  The rich flavor of the oxtail married with the orange juice and I
  threw in some Remy Martin as well.
  
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