Recipe - Ox Liver And Bacon Hotpot

5 pound Oxtails; cooked
1 Onion; chopped
Three fourths Stick unsalted butter;
softened (6
; tablespoons)
1/3 cup Fresh orange juice
2 teaspoon Drained bottled green
peppercorns
2 tablespoon Oxtail bouillon or beef
broth
1/8 teaspoon Ground cloves
1 teaspoon Salt
Crusty peasant bread as an
accompaniment

Discard the fat and bones from the oxtails and transfer the meat to a food
processor. 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. Pack the pate into a crock.
The pate may be made 3 days in advance and kept covered and chilled. Serve
the p&;te at room temperature with the bread.

Makes about 2 One half cups.

Gourmet December 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.