
Beef Marrow Bones with Oxtail Marmalade Recipe | Cook the Book
Ingredients (23)
- For the marrow bones:
- 3 pounds center-cut beef marrow bonescut into 2-inch pieces, tendons trimmed (ask your butcher to do this)
- 1/4 cup kosher salt, plus more if needed
- For the oxtail marmalade:
- 4 pounds oxtail, trimmed of fat
- 6 cups port wine
- 6 cups dry red wine
- 4 quarts veal or chicken stock, homemade or purchased
- 1 head of garlic, halved crosswise
- 1/2 bunch of fresh thyme
- 1 tablespoon black peppercorns
- 8 tablespoons (1 stick) unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 pounds carrots, peeled, trimmed, and cut into ¼-inch cubes (about 4 cups)
- 1 pound shallots, peeled and cut into ¼-inch cubes (about 4 cups)
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 cup granulated sugar
- 1/2 cup (packed) light brown sugar
- 1 cup red wine vinegar
- 2 1/2 teaspoons freshly ground black pepper, plus more to taste
- 3 slices challah bread, homemade or you favorite store-bought soft loaf, toasted and still warm, cut into quarters
- Chopped fresh flat-leaf parsley leaves, for serving
- Fleur de sel or other good-quality coarse sea salt, for serving
Directions
Learn how to make this recipe at Serious Eats