Alan submitted:

> Beef Bouillon from Gourmet
>
> 3-4 lbs oxtails, patted dry
> Salt and pepper
> 2 onions, peeled and quartered
> 2 carrots, cut into 1-inch sections
> the zest of one orange, removed in strips with a vegetable peeler
> 1 cup dry white wine
> 4 quarts water
> 1/3 cup fresh cranberries
> 10 oz mushrooms, chopped coarse
> 3 ribs celery, cut into 1-inch sections
> 4 sprigs of thyme or 1/2 teaspoon dried thyme
> 1 bay leaf
> 4 cloves
> 1 teaspoon peppercorns
<snip>
> Reserve the oxtails for another use, such as oxtail pate.


That's a fascinating recipe, what with the orange zest and the cranberries.
I'm going to try it when it gets cold here. Anybody have a favorite recipe
for oxtail pate?

Bob