Baked Bone Marrow with braised oxtail

Baked Bone Marrow with Braised Oxtail

2kg                 oxtail pieces
300g               diced onions
30g                 garlic cloves sliced 
50g                 brown sugar
350 ml            red wine 
1 sprig            chopped rosemary
3 pc                bay leaves 

200g              diced carrots
200g              diced celery 
2 sprigs          chopped thyme
100g              tomato paste 
500g              demi glaze or light gravy
300g              water of chicken stock
salt and pepper to taste 

Season the oxtail with salt, pepper and sprinkle a little flour.
Color in a hot pan, take out the oxtail and add garlic, carrot, celery, onions,
Cook for 10 minutes, add tomato paste and sugar and cook a further 10 minutes,
deglaze with red wine, add herbs and demi glaze, water and add back the oxtail.
Slow braise in the oven at 160°C for 4 hours.
Take out the oxtail, take the meat off the bone and add back to the sauce
Cook for 5 minutes and check the seasoning, ready to serve.
This oxtail sauce can made in advance and reheated as needed.
Perfect for pasta or on top of baked bone marrow with crusty bread.