ADVERTISEMENT

Roasted Bone Marrow with Ox Tail, Parsley Salad and Toasted Brioche

Roasted Bone Marrow with Ox Tail, Parsley Salad and Toasted Brioche
Cook Time
6h 3 min
Yields
4 servings

Recipe by Rob Rossi from Top Chef Canada Episode 13.

ADVERTISEMENT

ingredients

Braised Ox Tail

5
Tbsp olive oil
3
lb(s) oxtail
1
large onion, roughly chopped
1
carrot, roughly chopped
2
stalks celery, roughly chopped
1
bay leaf
¼
cup red wine
8
cup veal stock
¼
cup Port
¼
cup Madeira
1
Tbsp butter
salt
pepper

Brioche

4
Tbsp hot water
2
Tbsp dry active yeast
cup pastry flour, sifted
2
cup all purpose flour, sifted, plus extra flour for dusting
2 ½
tsp salt
cup sugar
7
large eggs, room temperature
1 ½
cup butter, cut into cubes and cold, plus 2 tbsp butter, softened
½
Tbsp 35% cream

Roasted Bone Marrow

2 5
inch long veal or beef bones, cut in ½ length-wise, cleaned
salt
pepper

Parsley Salad

½
bunch parsley, leaves picked
juice of ½ a lemon
2
Tbsp olive oil
salt
pepper

Assembly

Parsley Salad
Roasted Bone Marrow
Braised Ox Tail
zest of 1 lemon
¼
cup chives, cut in 1 pieces
Brioche, cut in 1 inch thick slices, toasted
ADVERTISEMENT

directions

Step 1

Heat 3 tablespoons of olive oil in a Le Creuset Braiser with a lid over medium-high heat.

Step 2

Season ox tail on all sides, place in pan and sear on all sides until golden, approximately 8 minutes. Remove from pot and set aside.

Step 3

Heat remaining oil to the same pot. Add onion, carrot, celery and bay leaf. Sauté vegetables until caramelized, approximately 5 minutes.

Step 4

Deglaze with red wine, place ox tails back in pot, add veal stock. Bring to a simmer, cover and place in oven until oxtail is tender, approximately 3-4 hours.

Step 5

Remove ox tail from pot and set aside to cool. Shred meat and set aside.

Step 6

Strain liquid into small pot, bring to a simmer.

Step 7

Add Port, Madeira, season with salt and pepper.

Step 8

Reduce liquid by ½ to a glaze consistency. Approximately 45 minutes. Whisk in butter.

Step 9

Add reserved shredded ox tail to reduced sauce. Mix to incorporate and set aside for assembly.

Step 10

Place water in a small bowl, add yeast and stir. Set aside in a warm place until yeast is activated, approximately 10 minutes.

Step 11

Place flours, salt and sugar in a stand mixer with a dough hook.

Step 12

Add 6 eggs and mix on low speed for 1 minute until combined.

Step 13

Slowly add yeast and water mixture to stand mixer. Mix until dough comes together, approximately 5 minutes.

Step 14

Scrape dough from sides of mixing bowl. Mix an additional 5 minutes.

Step 15

Add ¼ cup of butter, mix until incorporated, approximately 1-2 minutes. Continue to add butter gradually for 15 minutes.

Step 16

Remove dough from stand mixer, place in a flour dusted mixing bowl. Cover with plastic wrap and set aside in a warm place until dough doubles in size, approximately 3 hours.

Step 17

Remove dough from bowl and place on a lightly floured work surface.

Step 18

Knead dough for 1 minute by hand.

Step 19

Place dough in a bowl, cover with plastic wrap and chill in fridge for 12 hours.

Step 20

Grease muffin tins with softened butter.

Step 21

Remove dough from fridge and divide into 3oz balls.

Step 22

Place dough in greased muffin tins. Place in a warm area until dough rises ½ an inch above level of muffin tin, approximately 3 hours.

Step 23

Preheat oven to 350F.

Step 24

Whisk remaining egg with cream, for egg wash and brush on tops of dough in muffin tins.

Step 25

Place in oven to bake for 20-25 minutes, rotating tray until golden and baked.

Step 26

Remove Brioche from muffin tin and place on a cooling rack. Bottoms should sound hollow when tapped. Set aside to cool.

Step 27

Once cooled, cut Brioche in 1 inch thick slices horizontally and toast.

Step 28

Place bones in a large bowl filled with cold water. Soak for a minimum of 30 minutes, maximum of 24 hours in fridge, changing water occasionally.

Step 29

Preheat oven to 400F.

Step 30

Dry bones, place on a tray and season with salt and pepper.

Step 31

Roast in oven until marrow is soft. Approximately 15 minutes.

Step 32

Before serving, toss ingredients in a bowl and set aside for assembly.

Step 33

Place 1/4 cup of Parsley Salad on one side of each plate.

Step 34

Place 1 piece of Roasted Bone Marrow on each plate on top of Parsley Salad.

Step 35

Spoon Braised Ox Tail over Roasted Bone Marrow. Garnish with lemon zest and chives.

Step 36

Place 3 slices of toasted Brioche on the side of plate and serve.

Rate Recipe

My rating for Roasted Bone Marrow with Ox Tail, Parsley Salad and Toasted Brioche
ADVERTISEMENT