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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
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2
times, until the bones are bleached of color. Drain well.
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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.
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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
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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.
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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
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7
over medium heat. Cook until the mixture thickens slightly, about 3 minutes.
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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,
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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.)
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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.
