I recently made on oxtail terrine and would like to share the results to the group. The recipe I followed is from the book, "In the Charcuterie", by the owners of The Fatted Calf. The recipe called for 5 lbs of oxtail, but I ended up using about 7 lbs. The oxtails were salted down and left overnight. Then browned off the next day and put in my dutch oven with a pig tail and trotter, onion, carrot, tomato, and water. The saute pan was deglazed with red wine, reduced a bit, then added to the dutch oven. I cooked it for close to 4 hours, then strained stock and separated the beef and pork meat from the bones and fat. The meat was then chopped and set aside. I used Saran wrap to line the terrine, then ladled in some of the gelatinous stock. I then packed the meat into the terrine and added more stock until it was all in the terrine. I thought it turned out great, with nice flavor and it sliced beautifully. Thanks for taking the time to see the pics below!