How to Not Screw Up Bone Marrow - Savvy Ep. 16

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• published: 07 Jan 2015
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Learn to easily cook delicious bone morrow just like Toro NYC's Ken Oringer. Find the full recipe below! Subscribe: http://goo.gl/hGwtF0 -- Chef Ken Oringer's Oxtail Marmalade: 5 lb (2kg) oxtail Salt to taste Pepper to taste 1 lb (450 kg) mirepoix 1 stick lemongrass, chopped 5 cloves garlic Small sachet of 1 tsp (5 g) each: star anise, cinnamon, fennel, coriander 2 cups (437 ml) red wine 2 gal (7.6 l) Dashi 3 tbsp (45 ml) soy sauce 2 tbsp (30 ml) fish sauce 4 tbsp (60 g) sugar Salt and pepper the oxtail, then dry roast it in a 350 F (176 C) oven for 1 hour. Turn every 15 minutes. Pour rendered fat into a pan and cook mirepoix, lemongrass and garlic until tender. Add sachet, oxtail and red wine. Add dashi and bring to a boil. Once it boils, put a lid on it and place it in a 350 F (176 C) oven for 2.5 hours or until tender. When its done, let it cool to room temperature. Pick the meat fro the bones OR transfer it to a nonreactive (glass or plastic) pan and let it sit overnight in the fridge. The next day, gently warm the stock and pick the meat from the bones. Discard bones. Set aside the meat. Reduce 4 cups (0.96 l) stock to 1 cup (237 ml). Shred the meat and add it to reduced stock. Add soy sauce, fish sauce and sugar. Stir and cook until mixture resembles marmalade. Set aside or cool and warm later. Oxtail marmalade will last in fridge for 1 week. -- Check out the new season of Savvy and learn "The Secret To the Best Cookie Buttercream Sandwich": https://goo.gl/4sCNhp Watch Hugh Acheson Make Nachos Like Kris Jenner: https://goo.gl/HbGXwD Love Meat? Tune in every week for explainers, best bites, science and more with Professional Carnivore, Nick Solares: https://goo.gl/n2nWUw Check out our full video catalog: http://goo.gl/plZhhc Visit our playlists: http://goo.gl/I7tTMO Like Eater on Facebook: http://goo.gl/TA4Usd Follow on Pinterest: http://goo.gl/Gyr7XL Follow Eater on Twitter: http://goo.gl/8KOYgi Read more: http://www.eater.com