Yields approximately 1 quart marmalade/Time 4.5 hours

For this week’s Eater’s Club recipe we’re bringing you oxtail marmalade. Oxtail is just what it sounds like — it comes from the tail of the steer. They are best cooked low and slow and are usually used to make a stew. In this recipe you’ll combine onions, shallots, and herbs with red wine, butter, and brown sugar for a rich and savory dish with a hint of sweetness. Heap spoonfuls onto slices of crusty sourdough.

You will need:

1 package oxtails, about 1 ½ pounds
1 medium yellow onion, rough chopped
2 shallots, thin sliced
6 cloves garlic, smashed and peeled
4 bay leaves
8 sprigs fresh thyme
1 tablespoon black peppercorns
½ cup red wine
½ cup red wine vinegar
2 cups stock
2 tablespoons brown sugar
1 tablespoon butter
1 tablespoon cooking oil
Salt and pepper

  • Preheat oven to 325. Season oxtails all over with salt
  • In a large dutch oven heat cooking oil over medium heat. Sear oxtails for about 8 minutes per side until evenly browned. Remove oxtails from pan and set side
  • Add onions, cook about 5 minutes, until just starting to color. Add garlic, cook about 3 minutes. Add bay leaves, thyme and peppercorns, stir and add red wine. Bring to a boil, let reduce about 5 minutes
  • Place oxtails back into the pot, add stock and enough water to cover oxtails
  • Bring to a boil, reduce to a simmer, cover and braise in the oven for about 3 ½ hours, until oxtails are fork-tender
  • Remove oxtails from cooking liquid and set aside. Strain cooking liquid, discard solids and reserve liquid, skim fat from the top. When oxtails are cool enough to handle, shred the meat from the bones, discard bones
  • In a large high-sided skillet heat butter over medium heat until foaming. Cook shallots in butter for about 4 minutes until soft. Add red wine vinegar, and brown sugar, simmer about 3 minutes until sugar is dissolved. Add shredded meat and 1 ½ cups reserved cooking liquid, bring to a simmer, and let reduce about 30 minutes until thickened and the consistency of fruit preserves
  • Serve spoonfuls of marmalade on sliced bread.
    Storage tip: marmalade can be stored in a sealed container in the fridge for up to 7 days