Cook The Book: Beef Marrow Bones With Oxtail Marmal

Name: Cook The Book: Beef Marrow Bones With Oxtail Marmalade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds center-cut beef marrow bonescut into 2-inch pieces, tendons trimmed (ask your butcher to do this); 1/4 cup kosher salt, plus more if needed; 4 pounds oxtail, trimmed of fat; 6 cups port wine; 6 cups dry red wine; 4 quarts veal or chicken stock, homemade or purchased; 1 head of garlic, halved crosswise; 1/2 bunch of fresh thyme; 1 tablespoon black peppercorns; 8 tablespoons (1 stick) unsalted butter; 3 tablespoons all-purpose flour; 1 1/2 pounds carrots, peeled, trimmed, and cut into 1/4-inch cubes (about 4 cups); 1 pound shallots, peeled and cut into 1/4-inch cubes (about 4 cups); 1 1/2 teaspoons kosher salt, plus more to taste; 1/2 cup granulated sugar; 1/2 cup (packed) light brown sugar; 1 cup red wine vinegar; 2 1/2 teaspoons freshly ground black pepper, plus more to taste; 3 slices challah bread, homemade or you favorite store-bought soft loaf, toasted and still warm, cut into quarters; Chopped fresh flat-leaf parsley leaves, for serving; Fleur de sel or other good-quality coarse sea salt, for serving

Try this homemade Cook The Book: Beef Marrow Bones With Oxtail Marmalade recipe the whole family will love. Made with center, kosher salt, oxtail and po…

This Cook The Book: Beef Marrow Bones With Oxtail Marmalade relies on simple, everyday ingredients such as oxtail, trimmed of fat, port wine, dry red wine and bunch of fresh thyme. It comes together quickly and makes 4 servings, at about 1852 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

3 pounds center-cut beef marrow bonescut into 2-inch pieces, tendons trimmed (ask your butcher to do this)
1/4 cup kosher salt, plus more if needed
4 pounds oxtail, trimmed of fat
6 cups port wine
6 cups dry red wine
4 quarts veal or chicken stock, homemade or purchased
1 head of garlic, halved crosswise
1/2 bunch of fresh thyme
1 tablespoon black peppercorns
8 tablespoons (1 stick) unsalted butter
3 tablespoons all-purpose flour
1 1/2 pounds carrots, peeled, trimmed, and cut into 1/4-inch cubes (about 4 cups)
1 pound shallots, peeled and cut into 1/4-inch cubes (about 4 cups)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
1 cup red wine vinegar
2 1/2 teaspoons freshly ground black pepper, plus more to taste
3 slices challah bread, homemade or you favorite store-bought soft loaf, toasted and still warm, cut into quarters
Chopped fresh flat-leaf parsley leaves, for serving
Fleur de sel or other good-quality coarse sea salt, for serving

1
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
2
times, until the bones are bleached of color. Drain well.
3
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.
4
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
5
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.
6
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
7
over medium heat. Cook until the mixture thickens slightly, about 3 minutes.
8
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,
9
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.)
10
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.

1852

kcal

Calories

Fat

147

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 pounds center-cut beef marrow bonescut into 2-inch pieces, tendons trimmed (ask your butcher to do this), 1/4 cup kosher salt, plus more if needed, 4 pounds oxtail, trimmed of fat, 6 cups port wine, and more.

Yes, Cook The Book: Beef Marrow Bones With Oxtail Marmalade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1852 kcal
Category
Meat & Poultry

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