# Charcoal-Kissed Bone Marrow with Sticky Oxtail Marmalade
*Silky, decadent marrow topped with a concentrated, beefy reduction.*

## Headnote
The first time I had roasted marrow, it was in a cramped bistro in London, served with nothing but coarse salt and a long spoon. It changed how I viewed "meat." This recipe takes that primitive satisfaction and elevates it with an oxtail marmalade—a slow-simmered, jam-like reduction of shredded oxtail that provides a sharp, savory contrast to the buttery richness of the marrow.

The secret to perfect marrow is the soak. If you skip the salted ice water bath, the bones will retain blood spots and a greyish hue. A 24-hour soak draws out impurities, leaving the marrow pearly white and ready to absorb the heat. When roasting, watch for the "shimmer." You want the marrow soft enough to spread like room-temperature butter, not so hot that it renders into a puddle of yellow oil at the bottom of your pan.

**Prep time:** 30 min (plus 24-hour soak)
**Cook time:** 4 hours
**Total time:** 4 hours 30 min (active)
**Yield:** 4 servings
**Difficulty:** Medium

## Ingredients
**For the Oxtail Marmalade:**
- 1 lb oxtail pieces, patted dry
- 1 tsp coarse sea salt
- 1/2 tsp cracked black pepper
- 2 cups beef bone broth (un Salted)
- 1 tbsp apple cider vinegar
- 1 tsp fish sauce (for depth)

**For the Roasted Marrow:**
- 8 center-cut beef marrow bones (3–4 inches long, canoe-cut or vertical)
- 2 tbsp sea salt (for soaking bath)
- 1 tsp flaky Maldon salt (for finishing)

## Method
1. Place marrow bones in a large bowl and cover with cold water and 2 tbsp sea salt.
2. Refrigerate the bones for 24 hours, changing the water twice, until the marrow is pale.
3. Preheat your oven to 300°F (150°C).
4. Season oxtail pieces generously with salt and pepper on all sides.
5. Place oxtails in a heavy oven-safe pot (like a Dutch oven) and pour in the bone broth.
6. Cover tightly and roast for 3 to 3.5 hours, or until the meat falls away from the bone at the touch of a fork.
7. Remove the oxtails from the liquid and let cool slightly.
8. Shred the meat by hand, discarding all bones, fat, and cartilage.
9. Return the shredded meat to a small saucepan with 1/2 cup of the cooking liquid, the vinegar, and the fish sauce.
10. Simmer over medium-low heat for 15–20 minutes, stirring frequently, until the liquid has evaporated and the meat is tacky and jam-like. 
11. Increase oven temperature to 450°F (230°C).
12. Drain the marrow bones and pat them completely dry with paper towels.
13. Arrange bones on a foil-lined baking sheet, marrow-side up.
14. Roast for 15–20 minutes, or until the marrow is puffed and bubbling slightly at the edges.
15. Test for doneness by inserting a metal skewer; it should slide through the center like softened butter with zero resistance.
16. Spoon a generous heap of the warm oxtail marmalade onto each bone.
17. Finish with a heavy pinch of flaky Maldon salt.

## Variations
**Smoky Fire Finish**: If you have a kitchen torch, sear the top of the marrow for 10 seconds before adding the marmalade to create a charred, caramelized crust.
**Spiced Marmalade**: Add 1/2 tsp of red pepper flakes and a teaspoon of honey to the oxtail reduction for a "hot honey" beef profile.
**Quick Version**: Substitute the oxtail marmalade with very finely minced, crispy bacon bits mixed with a drop of balsamic glaze.

## Storage & Reheating
The marrow must be eaten immediately; once it cools, the texture becomes waxy and unappealing. However, the oxtail marmalade can be made up to 3 days in advance and stored in an airtight container in the fridge. Reheat the marmalade in a small pan with a splash of water before topping the freshly roasted bones.

## Pairing Suggestion
Best served with a long handled-spoon and perhaps a shot of high-proof bourbon poured down the empty bone "luge" once the marrow is finished.