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Ingredients

• For the marrow bones:
• 3 pounds center-cut beef marrow bonescut into 2-inch pieces, tendons trimmed (ask your butcher to do this)
• 1/4 cup kosher salt, plus more if needed
• For the oxtail marmalade:
• 4 pounds oxtail, trimmed of fat
• 6 cups port wine
• 6 cups dry red wine
• 4 quarts veal or chicken stock, homemade or purchased
• 1 head of garlic, halved crosswise
• 1/2 bunch of fresh thyme
• 1 tablespoon black peppercorns
• 8 tablespoons (1 stick) unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 pounds carrots, peeled, trimmed, and cut into -inch cubes (about 4 cups)
• 1 pound shallots, peeled and cut into -inch cubes (about 4 cups)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 cup granulated sugar
• 1/2 cup (packed) light brown sugar
• 1 cup red wine vinegar
• 2 1/2 teaspoons freshly ground black pepper, plus more to taste
• 3 slices challah bread, homemade or you favorite store-bought soft loaf, toasted and still warm, cut into quarters
• Chopped fresh flat-leaf parsley leaves, for serving
• Fleur de sel or other good-quality coarse sea salt, for serving

Description

Serious Eats