Recipe

Bone Marrow and Oxtail

Recipe
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by Sasa Stucin

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by Sasa Stucin

This recipe was entered in the contest for Your Best Nose to Tail Recipe
Chef
Sasa Stucin's Notes: Once again, an authentic recipe, passed on through generations. Whenever our parents had made stock for soups or sauces, we would fight over who gets the bone marrow on toast. I adjusted the...
Once again, an authentic recipe, passed on through generations. Whenever our parents had made stock for soups or sauces, we would fight over who gets the bone marrow on toast. I adjusted the concept only slightly, and switched the side product with the main dish and hence made a very satisfying 'nose to tail'. If you happen to be passing by England, they serve a very similar dish, perfectly prepared, at the St. John restaurant in London. Astonishing indeed.

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Serves 4 - 6

1 kg of beef/veal bones with marrow Ask a question about this ingredient

1 kg of oxtail Ask a question about this ingredient

4 carrots Ask a question about this ingredient

2 onions Ask a question about this ingredient

2 - 3 sprigs parsley Ask a question about this ingredient

2 garlic cloves Ask a question about this ingredient

2 sticks celery Ask a question about this ingredient

1 sprig thyme Ask a question about this ingredient

1 bayleaf Ask a question about this ingredient

few peppercorns Ask a question about this ingredient

Preheat the oven to 220 C (438 F).
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Place the bones, oxtail, cleaned whole carrots and 2 peeled onions onto a baking tray. Insert in the oven and leave for at least half an hour, turning the ingredients occasionally, until evenly browned.
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When done, transfer all the browned ingredients into a large pan an fill with cold water to cover the content. Don't forget to add the bay leaf, parsley, pepper, garlic and thyme all wrapped in a cloth, as well as celery.
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Pour the grease from the baking tray, deglaze with plenty of water, then add to the main pan.
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When the water starts to simmer, reduce the heat to maintain the temperature. Do not boil or fully cover the pan. Leave for at least three hours, if oxtail is from an older calf leave to simmer for up to 5 hours. This is important because the meat will not be tender if undercooked. Add hot water if necessary.
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When you think it's ready, remove the meat and bones to a separate plate, discard the rest of the content, except the stock.
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To serve, separate a few strips of oxtail meat from the bone and place alongside a full bone of marrow, accompanied by toast and a salad of chopped parsley, onion or spring onion, with added olive oil and a teaspoon of fruit vinegar or lemon. Add plenty of salt and pepper.
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The side product of this dish is a wonderful stock, that can be used for a vast variety of things. But for this recipe, we only use the bones and the meat. They should both be served immediately, since they will dry otherwise.
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