Roasted Bone Marrow with Oxtail Marmalade {The New Charcuterie Cookbook}

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. 

Roasted Bone Marrow with Oxtail Marmalade from The Girl In The Little Red Kitchen

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.

Roasted Bone Marrow with Oxtail Marmalade- The Girl In The Little Red Kitchen

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.

Roasted Bone Marrow with Oxtail Marmalade {The New Charcuterie Cookbook}
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  • 5lb oxtail
  • kosher salt and pepper to taste
  • 1lb mirepoix (even amounts diced carrots, onion and celery)
  • 1 stick lemongrass, chopped
  • 5 cloves garlic
  • 1 teaspoon each, star anise, cinnamon, fennel, coriander placed in a small sachet
  • 2 cups red wine
  • 2 gal Dashi (note I subbed beef broth)
  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 4 tablespoons sugar
  • 8 pieces bone marrow, cut lengthwise about 6 (note: grass-fed bone marrow recommended)
  • Garnish: sea salt, black pepper, sliced white bread, chili flakes, chives


  1. Salt and pepper the oxtail, then dry roast it in a 350 degrees oven for 1 hour. Turn every 15 minutes.
  2. Pour the rendered fat from the oxtail in a large dutch oven and cook the mirepoix, lemongrass and garlic until tender. Add the sachet of spices, oxtail and red wine.
  3. Pour in the dashi and bring to a boil. Once it boils, put a lid on and place in the 350 degree oven for 2 1/2 hours until tender. When finished cool to room temperature.
  4. Pick the meat from the bones or transfer to a nonreactive (glass or plastic) pan and let sit overnight in the refrigerator. The next day, gently warm the stock and pick the meat from the bones. Discard all bones, set aside the meat.
  5. Reduce 4 cups of stock to 1 cup. Shred the meat and add it to reduced stock. Add soy sauce, fish sauce, and sugar. Stir and cook until mixture resembles marmalade.
  6. Set aside or cool and warm later. Oxtail marmalade will last in refrigerator for 1 week.
  7. Soak the bone marrow in water with a pinch of salt until ready to use (about 20 minutes). Preheat the oven to 400 degrees and season the bone marrow with salt and pepper, then place cut side down on a roasting pan and bake for 8 minutes.
  8. Remove bone marrow from the pan and place sliced bread into rendered fat.
  9. Place the bone marrow back on top of the bread ( 2 pieces of bread per piece of marrow). Cook for 6 minutes or until the internal temperature of the bone marrow reaches 140 degrees.
  10. When the bone marrow is done, place it on a tray and season with sea salt, black pepper, chili flakes and chives. Flip bread onto a plate, toasted side up and top bread with the oxtail marmalade. Pair it with fresh radishes and pickled citrus.
  11. Serves 4 to 6 people.
Recipe Type: Appetizer


Recipe from The New Charcuterie Cookbook by Jamie Bissonnette (Page Street Publishing, 2014). Recipe reprinted with permission.

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.

Roasted Bone Marrow with Oxtail Marmalade | The Girl In The Little Red Kitchen

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7 thoughts on “Roasted Bone Marrow with Oxtail Marmalade {The New Charcuterie Cookbook}

  1. Pingback: Roasted Bone Marrow with Oxtail Marmalade {The New Charcuterie Cookbook} | 4theloveofcocktails

  2. Anne-Marie @ This Mama Cooks! On a Diet

    Oh, you’re a girl after my own heart! I made a Jamaican oxtail stew the other night. While I wasn’t too thrilled with it – too much work to pick out the meat from the gristle, I loved the gravy it made as it was really earthy. I have some bone marrow in the freezer and now that I found out my daughter loves it, I’ll have to get this cookbook and roast them up!

    1. Susan Palmer

      Seems like you’ve got a great eater in your daughter! I love making marrow at home, so easy and who can resist the taste? I actually didn’t find picking the meat off but maybe I had a good batch of oxtails?


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