Roasted bone marrow, braised oxtail beef fat bread crumbs
The rich, full-on flavours of these less-used beef parts can be challenging to home cooks. Follow this recipe for a creation that combines the gelatinous unctuousness of bone marrow, succulent strips of oxtail and crisped beef fat morsels. Serves 6
Prep time 1 hour 30 minutes + 24 hours soaking + 24 hours brining
Cook time 30 minutes + 8 hours simmering bone marrow
1 tbsp sea salt water
6 beef bones, split lengthways (available from Huber’s Butchery)
» Dissolve salt in water. Soak bones in
salted water for 12-24 hours – this will remove the blood from the bones. Change salted water every 4 hrs.
350g brown sugar
3.5 litres water
1 carrot, roughly diced
1 leek, roughly diced
1 stick of celery, roughly diced 1 medium onion, roughly diced 20ml pomace oil
3 bay leaves
1 sprig of thyme
5 cloves garlic
2 litres stout
3 litres beef stock
» Make brining solution by dissolving salt and brown sugar in water. Add oxtail and brine for 24 hours. Take out oxtail and lightly rinse, then cut into segments. » Heat a large stock pot on high heat with pomace oil, then add oxtail and sear until golden brown. Remove oxtail from pot.
» When pot again heats up to mediumhigh heat, add carrot. When carrot starts to brown, add remaining vegetables and cook until all caramelised.
» Add bay leaves, thyme, garlic to the pot.
» Add oxtail to the pot, then pour in stout until the meat is fully covered. Reduce the mixture by half.
» Add beef stock and bring mixture to a boil, then turn to low heat and allow to simmer until oxtail is cooking and falling off the bones, up to 8 hours.
» Take pot off the stove and allow oxtail to cool in the liquid, then take oxtail out and pull meat off the bone. Set aside. » Strain liquid and reduce to make a sauce. Set aside. beef fat breadcrumbs 360g rendered beef fat 180g panko
30g chopped chives
» Heat fat in a pan on medium-high heat, then add panko and cook until golden brown.
30g chives, chopped » Roast bone marrow at 220°C for 5 minutes, until just cooked.
» While the marrow is cooking, bring reduced braising liquid to a boil in a pan, then add pulled oxtail and glaze with the sauce.
» Once bone marrow is roasted, place glazed oxtail on top, then heap on the beef fat crumbs. Garnish with chives and serve.