{"id":3214,"date":"2011-04-09T17:00:00","date_gmt":"2011-04-09T17:00:00","guid":{"rendered":"http:\/\/bennydoro.com\/chef\/oxtail-pate\/"},"modified":"2011-04-09T17:00:00","modified_gmt":"2011-04-09T17:00:00","slug":"oxtail-pate","status":"publish","type":"post","link":"https:\/\/foodvault.bennydoro.com\/chef\/oxtail-pate\/","title":{"rendered":"Oxtail Pate"},"content":{"rendered":"
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Details<\/h4>\n
    \n
  • 5 min<\/li>\n
  • 120 min<\/li>\n
  • 2 hour, 5 min<\/li>\n<\/ul>\n

    <\/p>\n

    Ingredients <\/h4>\n
      \n
    • 2 pounds oxtail <\/small><\/li>\n
    • small onion <\/small><\/li>\n
    • 10 cloves <\/small><\/li>\n
    • one cup dry red wine <\/small><\/li>\n
    • 2 tablespoons orange juice <\/small><\/li>\n
    • teaspoon of kosher salt add a bit at a time and check for flavor<\/small><\/li>\n
    • 1\/2 stick of unsalted butter <\/small><\/li>\n<\/ul>\n

      <\/p>\n

      Directions<\/h4>\n

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      Begin by\u00a0seasoning the\u00a0oxtail well and then either saute it\u00a0in a little oil or place it in a hot oven until it is\u00a0nicely browned.\u00a0Once you have achieved a nice brown color, place\u00a0the oxtail into a\u00a0steamer and steam for at least two hours. Make sure to\u00a0add more water during the steaming process as\u00a0needed. After a few hours,\u00a0take it out of the steamer and remove meat from the bone. Make sure to reserve the\u00a0liquid that remains at the\u00a0bottom of the pot. Place this liquid in a small pot and\u00a0reduce by half to create a really flavorful broth.<\/p>\n

      Next, add the butter, chopped onion, cloves, kosher salt (add a little at a time) into a small frying pan over medium\u00a0heat and cook until the onion has caramelized. Then add the\u00a0red wine,\u00a0orange juice and the reduced\u00a0liquid and cook\u00a0this\u00a0mixture until it is again\u00a0reduced by half. Taste, check for seasoning and adjust salt. It\u00a0should be fairly intense and very tangy.<\/p>\n

      Next\u00a0add the meat and the liquid to a food processor and pulse until it is coarsely chopped but not a puree. Use a little pan spray on your molds and then line each well with\u00a0some plastic\u00a0film. Pour the\u00a0mixture to the top of\u00a0each well, then cover\u00a0and set in the fridge overnight.<\/p>\n

      When ready to serve, unmold as many as you need and\u00a0serve with some nice crostini and some berry jam.<\/p>\n

      Enjoy!<\/p>\n

      Benny<\/p>\n

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      <\/i>Click here to bookmark this<\/span><\/div>","protected":false},"excerpt":{"rendered":"

      Liver pate is not for everyone, but I promise that you will love this. It is simple to make, but it does take some time because you must first steam the oxtail. It is well worth the effort especially if you are a pate fan like I am.<\/p>\n","protected":false},"author":2,"featured_media":3215,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[167,120],"tags":[166],"class_list":["post-3214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snack","category-starter","tag-oxtail"],"_links":{"self":[{"href":"https:\/\/foodvault.bennydoro.com\/chef\/wp-json\/wp\/v2\/posts\/3214","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodvault.bennydoro.com\/chef\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodvault.bennydoro.com\/chef\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodvault.bennydoro.com\/chef\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodvault.bennydoro.com\/chef\/wp-json\/wp\/v2\/comments?post=3214"}],"version-history":[{"count":0,"href":"https:\/\/foodvault.bennydoro.com\/chef\/wp-json\/wp\/v2\/posts\/3214\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodvault.bennydoro.com\/chef\/wp-json\/wp\/v2\/media\/3215"}],"wp:attachment":[{"href":"https:\/\/foodvault.bennydoro.com\/chef\/wp-json\/wp\/v2\/media?parent=3214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodvault.bennydoro.com\/chef\/wp-json\/wp\/v2\/categories?post=3214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodvault.bennydoro.com\/chef\/wp-json\/wp\/v2\/tags?post=3214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}