Oxtail Pâté
Here is a recipe for those who love to indulge in the simplicity of a nice glass wine, toasted sourdough bread and a gamy pâté
Equipment
- Food Processor
- Cast Iron Skillet
- Small Sterilised Jars
Ingredients
- 500 grams Oxtail (braised meat)
- 2 Bulbs Wild Onion (roughly chopped)
- 1 Bulb Garlic (pealed and crushed)
- 200 grams Butter
- 6 sprigs Thyme
- 1 Orange
- 1 cup Parsley (roughly chopped)
- 200 ml Beef Stock (from oxtail braising dish)
- 1 Tsp All Spice
- 1 Tsp Ground Black Pepper
- 1 Tsp Salt (to season)
Instructions
- After the braised oxtail has cooled down, pull the meat off the tail and break with your own hands. Some disposable gloves can come in handy.
- In a medium hot skillet, sauté the wild onion, garlic and thyme with half the butter. Simmer slowly to soften and slightly caramelise the onion and garlic. Once the butter starts to foam you are ready. Add the contents of the skillet to the bowl with the oxtail meat.
- In the same bowl add the zest and juice of an orange. Add the parsley, beef stock, all spice and pepper and combine. Add the remaining butter and transfer to a food processor to blend into a rough paste. It is up to you on how smooth you would like the texture. Season with salt.
- Transfer to sterilised jars and once cool refrigerate immediately. Depending on how long you want the pâté, you can seal the tops with melted butter before placing the lid and closing the jar.
