Bone marrow. It's less complicated to prepare than you think. Chef Ken Oringer of Toro in New York and Boston breaks down the steps to roasting bone marrow at home. And he also shares one surprising cooking hack.
To kick it up a few notches, before the marrow, top toast with Oringer's oxtail marmalade below.
5 pounds oxtail
1 pound mirepoix
1 stick lemongrass, chopped
5 cloves garlic
1 teaspoon of each mixed together in small sachet: star anise, cinnamon, fennel, coriander
2 cups dry red wine
2 gallons dashi
3 tablespoons soy sauce
2 tablespoons fish sauce
4 tablespoons sugar
Salt and pepper oxtail. Dry roast in 350° F oven for 1 hour, turning every 15 minutes. Set aside. Pour rendered fat into skillet and add mirepoix, lemongrass and garlic. Cook until tender. Add spice sachet, oxtail, and red wine, and mix. Add dashi and bring to boil. Cover with lid and transfer to 350° F oven. Roast until tender, about two and a half hours. Remove from oven and cool.
Pick the meat from the bones or transfer to glass or plastic pan and let sit overnight in the fridge. The next day, gently warm the stock and pick the meat from the bones. Discard bones. Set meat aside.
Reduce oxtail stock from four cups to one cup. Add shredded meat to reduced stock. Add soy sauce, fish sauce and sugar. Stir and cook until mixture resembles marmalade. Use immediately or set aside and warm later. Oxtail marmalade will last in fridge for 1 week.