Roasted Bone Marrow With Oxtail Recipe by Chef Ian Connolly at The Legal Eagle
This delicious and comforting roasted bone marrow with oxtail, snails, watercress and caper salad is the perfect dinner treat.
– 2 Marrow bones, split lengthways, approx 6 inch
– 1 Oxtail
– 1 Onion
– 3 carrots
– 1 stick celery
– 1 bulb garlic
– 5 peppercorns
– 2 Cups Red Wine
– 2 Cups good beef stock
– Salt and Pepper
For the snails
– 8 snails
– Garlic butter for snails
– 1 pack watercress
– 8 capers
– 6 small radishes
– Olive oil
1. Dice the veg and roast in a medium oven for 20 minutes. Add the oxtail and brown on stove top.
2. Cover with foil and return to the oven at low temperature for 4 hours until the meat is falling off the tail bone.
3. When cool enough to handle, remove the tail, tear the meat from the bone, put meat aside and return bone to veg.
4. Add stock and wine and reduce on stovetop until gravy consistency.
5. Add the meat back. Season to taste and remove bone.
6. Sprinkle the marrow with salt and roast on a high temperature for 12 minutes. Heat up oxtail if it had cooled and while it’s heating, gently cook the snails in the garlic butter.
7. Divide the ragu between the two marrows, pile up and place snails on top. Assemble the watercress, caper and radish salad with a splash of olive oil and serve on theside of the marrow.
Head Chef Ian Connolly cooks at one of Dublin’s most impressive collections of eateries, including The Winding Stair, The Woollen Mills, The Yarn, The Washerwoman and The Legal Eagle gastropub. The newest addition to Elaine Murphy’s collection of popular restaurants, The Legal Eagle has charmed diners since opening, thanks to its unique take on comforting classics and produce-driven cooking. Their style of food is very much in the ‘nose-to-tail’ world of dining, but the more they thought about it, the more they realised that ‘nose-to-tail’ (use every bit and don’t waste it!!) sits alongside a celebration of vegetables very comfortably.