Braised Oxtail Marmalade
At a recent French dinner party, my cooking partner in crime, Tawyna and I, hosted a dinner party for 14 people based on recipes that we learned in either Paris, France, or a French cooking class. This recipe came from Lumiere, a French restaurant in Charlotte, NC. We took a cooking class there a while ago, and combined it with our other recipes to host an awesome dinner party!
|Marmalade under beef tenderloin, on the left|
4 pounds oxtail, trimmed of fat
6 cups dry red wine
1 head of garlic, halved
1/2 bunch fresh thyme or oregano
1 tablespoon black peppercorns
1 stick unsalted butter
3 tablespoons flour
1 1/2 lb carrots, peeled, trimmed, and cut into 1/4 inch cubes (about 4 cups)
1 lb onions, peeled and finely diced
salt and ppeper
1/3 cup granulated sugar
1/3 cup brown sugar
1 cup red wine vinegar
Toasted rounds of bred for serving with the marmalade
Sear the oxtail, then 4 cups of red wine, garlic, thyme, and peppercorns in a large pot. Add water to cover by 1/2 inch. Bring to a boil, reduce the heat, and simmer until meat is falling off the bone (about 3 hours.)
Transfer the oxtail to a bowl. When cool enough to handle, remove the meat from the bones and cut into small cubes; about 1/2 inch. Refrigerate until ready to use.
Strain the oxtail stock into a large skillet, discarding the solids. Bring the liquid to a boil over high heat and reduce to a simmer. Reduce to 3 cups, about 1 hour.
While the stock reduces, combine 3 tablespoons of the butter with the flower until it forms a paste. Over medium heat, whisk the paste, 1 tablespoon at a time, into the reduced liquid. Cook until the mixture thickens slightly, about 3 minutes. Remove from heat and set aside.
In a separate large skills, melt the remaining 5 tablespoons butter over medium heat. Add the carrots, onions, and a pink of salt and cook until softened; about 15 minutes.
Stir in the sugars, the remaining red wine, vinegar, 1 1/2 tsp salt, and pepper. Cook over medium high heat stirring frequently until the liquid has completely evaporated, about 45 minutes.
Stir in the oxtail meat and thickened oxtail stock. Season to taste with salt and pepper.
Set aside or transfer the marmalade to an airtight container and refrigerate overnight.
|Cheers to Good Friends!|