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.