I fell in love with Oxtail and Marrow the first time I tasted it at Sugarcane Raw Bar Grill in Miami, and since then I have been itching to create a concoction for myself. After browsing through the internet, I found a recipe on Serious Eats which was reinforced by Hungry Mouse too (fellow foodie). Of course, I could have easily roasted marrow and served it with some crusty bread and fleur de sel. This is ‘me’ we are talking about, right? Where’s the fun if we don’t add a challenge to the mix?
This Oxtail Marmalade and Roast Marrow Bones recipe is truly a labor of love and test of patience, even for me. But oh! so worth it. One small morsel and you are hooked for life.
Tangy, Luscious, Spicy, with a Hint of Sweetness, It Truly is #SpicyChat Umami at it’s Finest!
Initially I contemplated making my rich man’s version of Brioche to complement the marrow. However, I figured that the Brioche might be too rich a combination and possibly even steal the thunder from the guest of honor – Oxtail & Marrow. Instead, I chose to make tried, tested, & much loved Peter Reinhart’s Challah to compliment the richness of the marmalade.
There are some of us who haven’t ventured into the land of oxtails. It is only beef people. Oxtails simmered in a rich and luscious wine sauce. What’s there not to love?
Decadent & Orgasmic Oxtail Marmalade
Yes, it is cumbersome with an extensive shopping list to add to it’s complexity. That said, this perhaps is the hardest yet my most favorite way to relish oxtail. Next time you want to create an extra special meal – make this oxtail marmalade. It will render your guests and loved ones speechless. Yes, it is that divine!!
- 4 pounds oxtail, trimmed of fat
- 6 cups port wine
- 6 cups dry red wine
- 4 quarts beef or chicken stock
- 1 head of garlic, halved crosswise
- 1/2 bunch of fresh thyme
- 1 tablespoon four – peppercorns mix
- 8 tablespoons (1 stick) unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 pounds carrots, peeled, trimmed, and cut into ¼-inch cubes
- 1 pound shallots, peeled and cut into ¼-inch cubes
- 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
- Challah bread for serving
- Chopped fresh flat-leaf parsley leaves, for serving
- Bring oxtails, 3 cups of port, 6 cups of red wine, beef stock, garlic, thyme, and peppercorns to boil. Reduce the heat, and simmer for 3 hours.
- Remove the oxtails from the pot. Once cool enough to handle, shred the meat into small pieces.
- Strain the oxtail-wine mixture and discard the solids. Once the liquid starts boiling, reduce the heat to medium and cook till the mixture is reduced to approximately 3 hours. It will take around 2 hours or so.
- Meanwhile, in a separate skillet, warm 5 tablespoons of butter. Saute carrots, shallots, and salt until slightly softened. Add the sugars, 3 cups of port, 1 cup of red wine vinegar, 1.5 tsp kosher salt, and 1.5 tsp of black pepper. Boil over medium-high heat until the liquid has completely evaporated.
- Once the oxtail liquid has reduced to 3 cups, make a paste of 3 tablespoons butter and 3 tablespoons flour and add to the mixture until it is thick and glossy.
- Stir in the oxtail meat, thickened oxtail reduced sauce, and remaining 1 teaspoon pepper to the vegetables. Adjust salt and pepper to taste.
- Refrigerate the marmalade overnight to marry flavors. Before serving, reheat gently until warm.
- Serve with freshly baked challah and your favorite red wine.
You could call it chutney, marmalade or simply a spread. Regardless of the name, you will want to slather it on anything you can lay your hands on. I can’t reiterate enough how decadent the oxtail marmalade is. This recipe makes a big batch and I freeze it in small portions and serve it mostly on special occasions. It is big, bold, bright, spicy, and sweet. Have you tried oxtail before? What is your favorite way to cook them. I have made French, Jamaican, Cuban, Mexican, and Indian style Oxtail but this marmalade is still my favorite.