Recipe: Oxtail Pâté
February 5, 2009The amuse bouche to start my Lunar New Year dinner party necessarily features oxtail surrounded by Asian elements. I just wish it were prettier.
1/2 pound braised oxtail
1 shallot, finely diced
1 tablespoon butter
2 teaspoons fresh-squeezed blood orange juice
1/4 teaspoon drained bottled green peppercorns
1 teaspoon braising liquid
1/4 teaspoon salt
dumpling size wontons, quartered and deep-fried
pickled carrots and daikon radishes, jalapeno pepper and cilantro (optional)
Remove meat from fat and bones, reserving 1 tablespoon braising liquid.- Saute shallot in butter for 3-4 minutes.
- Combine all ingredients, except wontons in a food processor and pulse until smooth.
- Serve at room temperature on crispy wonton crackers.
- Garnish with pickled shreds of carrots and daikon radish, paper thin jalapeno rings and a small cilantro leaf.
Related posts:
Can you make me some WITHOUT jalapenos?
Oooh, pretty plate.