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Recipe accompanies the recipe for Beef Bouillon Soup from Oxtails and is from a recipe in the December 1993 issue of Gourmet. Once making the bouillon, you can use the cooked oxtail meat to make a delicious oxtail pâté. I love pâtés of all kinds, 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
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