I love pâtés of all kinds (see Pâté Maison), but they usually have liver in them, which many people don’t like. Oxtail pâté, however, has no liver, and is just made with the rich, flavorful meat of oxtails. If you’ve gone through the trouble to make the oxtail bouillon, making this pâté is a cinch, since you are starting with already cooked oxtails. It takes only a few minutes to prepare with a food processor. Pulse until the mixture is finely minced, but not completely smooth. Bring to room temperature for serving, and serve with crusty bread or crackers.
