MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Marrow Bones with Oxtail Marmalade
 Categories: Beef, Offal, Wine,
      Yield: 12 Servings
 
           FOR THE MARROW BONES:
      3 lb Center-cut beef marrow
           - bones cut into 2"
           - pieces, tendons trimmed
    1/4 c  Kosher salt, plus more if
           - needed
           FOR THE OXTAIL MARMALADE:
      4 lb Oxtail, trimmed of fat
      6 c  Port wine
      6 c  Dry red wine
      4 qt Veal or chicken stock
      1    Head of garlic, halved
           - crosswise
    1/2 bn Fresh thyme
      1 tb Black peppercorns
      8 tb Unsalted butter
      3 tb All-purpose flour
  1 1/2 lb Carrots, peeled, trimmed,
           - and cut into 1/4" cubes
           - (about 4 cups)
      1 lb Shallots, peeled and cut
           - into 1/4" cubes (about 4 cups)
  1 1/2 ts Kosher salt, plus more to
           - taste
    1/2 c  Granulated sugar
    1/2 c  Light brown sugar (packed)
      1 c  Red wine vinegar
  2 1/2 ts Freshly ground black pepper,
           - plus more to taste
      3 sl Challah or soft loaf,
           - toasted, still warm, cut
           - into quarters
           Fresh Italian Parsley; chopped,
           - for serving
           Fleur de sel or other coarse
           - sea salt, for serving
 
  To soak the marrow bones: Place the bones in a large bowl. Combine
  the salt with 4 cups cold water; pour over the bones. If the water
  does not cover the bones, add a solution of 1 cup water to 1
  tablespoon salt at a time, until the bones are covered. Soak in
  the refrigerator for 36 to 48 hours, changing the water three
  times, until the bones are bleached of color. Drain well.
  
  To make the marmalade: Combine the oxtail, 3 cups of the port, the
  red wine, veal stock, garlic, thyme, and peppercorns in a large
  pot. Bring the mixture to a boil, reduce the heat, and simmer for
  3 hours.
  
  Transfer the oxtail to a bowl; when cool enough to handle, remove
  the meat from the bones and cut it into small cubes. Refrigerate
  the meat until ready to use. Strain the oxtail liquid into a large
  skillet, discarding the solids. Bring the liquid to a boil over
  high heat; reduce the heat to medium and simmer until the mixture
  is reduced to 3 cups, 1 1/2 to 2 hours.
  
  While it reduces, combine 3 tablespoons of the butter with the
  flour until it forms a paste. Whisk the paste, 1 tablespoon at a
  time, into the reduced liquid over medium heat. Cook until the
  mixture thickens slightly, about 3 minutes.
  
  In a separate large skillet, melt the remaining 5 tablespoons
  butter. Add the carrots, shallots, and a pinch of salt over medium
  heat until slightly softened, about 15 minutes. Stir in the
  sugars, the remaining 3 cups port, the vinegar, the 1 1/2
  teaspoons salt, and 1 1/2 teaspoons of the pepper. Cook over
  medium-high heat until the liquid has completely evaporated, about
  45 minutes. Stir in the oxtail meat, thickened oxtail cooking
  liquid, and remaining 1 teaspoon pepper. Taste and adjust the
  seasonings if necessary. Set aside or transfer the marmalade to an
  airtight container and refrigerate overnight. (Before serving,
  reheat in a saucepan over medium heat until warmed through.)
  
  To cook the marrow bones: Place the bones in a large saucepan and
  cover with water. Bring to a simmer over medium heat (do not let
  the water come to a boil or the marrow will melt out of the
  bones). To test for doneness, place a thin metal knife in the
  center of the marrow and hold it under your lip to see if it's
  hot. When hot, remove the bones from the water and drain well.
  
  Arrange the bones and challah toasts on the platter. Spoon oxtail
  marmalade in between the bones (reserve remaining marmalade for
  another use). Sprinkle with chopped parsley and coarse sea salt.
  
  Adapted from Bromberg Bros. Blue Ribbon Cookbook
  by Bruce Bromberg and Eric Bromberg.
  
  From: Serious Eats
 
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