Next time you need an appetizer to impress a date, a boss or your future in-laws look to Roasted Bone Marrow with Oxtail Marmalade. This restaurant worthy dish will knock the socks off of anyone after the first taste.
We are taking a small hiatus from our new normal of healthy fare these days to present a truly decadent and impressive recipe and to talk about a new cookbook from Chef Jamie Bissonnette titled The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home. As a lover of all types of cured meats, sausages, bacons (I’m talking pork and duck but nothing else) and more I couldn’t resist taking a peek inside this book.
Chef is best known for his nose-to-tail cuisine and for his exceptional charcuterie. He’s the chef and owner of Coppa and Toro and Boston and Toro in NYC, which I had the pleasure of dining at last year. I can tell you first hand that his food is exceptional, in fact this wasn’t my first try at roasting bone marrow at home. If you recall this past January, I spoke briefly of that meal in my bone marrow recipe and was thrilled to be able to recreate a very similar version to the one served at Toro.
As I started digging through the book I noticed a few things right off the back – this is not a cookbook for beginners or even the occasional cook at home. You really need to love a good weekend or even weeks long project before you dive in. Many of the recipes require special equipment such as meat grinders and a sausage stuffer. Yes, some of the fresh sausage such as the Lebanese Lamb Sausages or Habanero and Maple Breakfast Sausages could be formed into patties or cooked up as crumbles but to get the full experience you may want to invest in the parts.
That’s not to say you have to go and purchase fancy and expensive equipment either, I’ve ground meat in my food processor (probably not the best idea in the long run but for small amounts it’s okay) and there are plenty of recipes that use basic tools. For the really adventures eaters Chef Jamie has a chapter dedicated to offal charcuterie but I must say the ones that call my name as long term projects are cured items. I really wanted to make the lardo aka pork butter but timing got away from me. It’s a winter project for sure.
Instead I happily settled on making the Bone Marrow and Oxtail (pg. 124) – how could I resist remaking a recipe I remembered so fondly? While I’m printing the recipe as written, I did end up making a few changes on my end. For starters I halved the portion, we just didn’t need that much and next since I haven’t reintroduced all foods post Whole30 I skipped the dashi, soy and fish sauce and substituted beef broth. My oxtail marmalade was still incredibly flavorful and at least I don’t feel like I missed anything by leaving out, plus it saved time by not having to make dashi broth. Oh I also recommend taking the 2 days to make the oxtail, it’s easier to pick the meat off the bones when it’s completely cold.
Disclosure: I was provided with a copy of the New Charcuterie Cookbook. All opinions are always my own and there are Amazon Affiliate links in this post.