Ingredients:
- 2 tbsp oxtail bouillon or beef broth
- 1/8 tsp ground cloves
- crusty peasant bread as an accompaniment
Directions:
- 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 pâté is minced but not puréed. Pack the pâté into a crock. The pâté may be made 3 days in advance and kept covered and chilled. Serve the pâté at room temperature with the bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.47 Kcal (1760 kJ) | ||
| Calories from fat | 164.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.29g | 28% | |
|---|---|---|---|
| Cholesterol | 13.57mg | 5% | |
| Sodium | 6599.01mg | 275% | |
| Potassium | 318.67mg | 7% | |
| Total Carbs | 54.57g | 18% | |
| Sugars | 16.9g | 68% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 12.39g | 25% | |
| Vitamin C | 24.4mg | 41% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 110.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 33.85 Kcal (142 kJ) | ||
| Calories from fat | 13.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 28% | |
|---|---|---|---|
| Cholesterol | 1.09mg | 5% | |
| Sodium | 531.18mg | 275% | |
| Potassium | 25.65mg | 7% | |
| Total Carbs | 4.39g | 18% | |
| Sugars | 1.36g | 68% | |
| Dietary Fiber | 0.09g | 4% | |
| Protein | 1g | 25% | |
| Vitamin C | 2mg | 41% | |
| Calcium | 8.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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