Recipe - Oxtail Pate

5 pound Oxtails; cut 1 1/2" pieces
6 tablespoon Extravirgin olive oil
6 Garlic cloves; thinly cut or sliced up
2 lg Spanish onions; cut 1/2" thk
slices
10 Dried apricots
1 tablespoon Raisins
1 teaspoon Coriander seeds
1 tablespoon Sweet paprika
1 pound Tomatoes; peeled, seeded,
And roughly chopped
1 Carrot; cut 1/2" coins
1 Bottle Dry red wine
Salt; to taste
Freshlyground black pepper;
to taste

Place oxtail pieces in a large soup pot, cover with water and bring to a
boil. Lower heat and simmer 1 One half hours. Allow to cool, trim off large
pieces of fat and set aside broth. In another large soup pot, heat oil
until smoking and add garlic, onions, apricots, raisins, coriander seeds
and paprika and cook until softened and golden brown. Add tomatoes, carrots
and red wine and bring to a boil. Season cooked oxtails with salt and
pepper and place in pot with wine mixture. Return to boil, lower heat and
simmer 1 One fourth hours, adding retained broth, if necessary, to keep liquid
over level of meat. Turn heat to mediumhigh and reduce liquid by half,
about 10 to 15 minutes. Check for seasoning and serve. This recipe yields 6