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1
Soak the oxtail in cold water to remove the blood.
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2
Leave it to soak for more than 3 hours.
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3
Refresh the water at least once during that time.
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4
Chop all of the vegetables into small cubes.
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5
Drain the water from the meat from Step 1 and dry off the moisture.
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6
Lightly dust with flour.
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7
Heat a frying pan over high heat and add the butter (1 tablespoon).
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8
When the butter has melted halfway, add the oxtail and brown both sides.
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9
Once both sides of the oxtail have browned, transfer to a pot to simmer.
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10
In the same frying pan, add another tablespoon of butter.
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11
Add the vegetables and bay leaf and cook over medium heat.
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12
When the onion becomes semi-transparent, create a space in the center and fill it with the brown sugar to make a caramel.
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13
Once the brown sugar has become bubbly and melts, pour in the marsala wine to make the caramel.
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14
Add the tomato puree and marjoram.
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15
Pour in 500 ml of water and mix everything together.
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16
Pour the sauce from Step 6 over the oxtail in the pot from Step 4.
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17
The liquid should reach about halfway up to the height of the oxtail.
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18
Add more water to adjust.
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19
Simmer for about 3 hours over low heat.
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20
Turn over the oxtail occasionally as it simmers and season with salt.
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21
Since it will become even tastier when reheated, turn off the heat to let it cool.
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22
Then simmer for another 2-3 hours.
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23
The sauce will become very rich and thick when simmered for a total of 6 hours.
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24
It will taste even more delicious the following day.
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25
Taste and season with salt to finish.
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26
Be careful when placing it on a dish!
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27
The meat is so soft it will fall apart easily.
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28
Garnish with a bit of parsley and enjoy with simple bread or boiled potatoes.
