Bone Marrow with Oxtail Marmalade

Bone marrow with Oxtail marmalade, that actually sounds like poetry. And like great poetry, its flavors dance on the palate.

This Bone Marrow with Oxtail Marmalade is high art. It is a recipe for poetic justice… and inspiration. And it was worth every single step.


- Oxtail - Mirepoix - Lemongrass - Star anise - Red wine - Dashi - Soy sauce - Fish sauce - Bone marrow - White bread - Espelette - Chili flakes


Salt and pepper the oxtail, then dry roast it in a 350°F (176°C) oven for 1 hour. Turn every 15 minutes.

Pour rendered fat into a pan and cook mirepoix, lemongrass and garlic until tender.

Add sachet, oxtail and red wine.

Add dashi and bring to a boil. Once it boils, put a lid on it and place it in a 350°F (176°C) oven for 21⁄2 hours until tender.

Pick the meat from the bones OR transfer it to a nonreactive (glass or plastic) pan and let it sit overnight in the refrigerator.

The next day, gently warm the stock and pick the meat from the bones.

Reduce 4 cups (0.95 l) stock to 1 cup (237 ml). Shred the meat and add it to reduced stock. Add soy sauce, fish sauce and sugar.

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