This is a perfect example of nose-to-tail cooking. It is difficult to split the bone length ways so, if your butcher can’t do this, circles will do instead.
- 2 marrow bones, split lengthways (approx. 6 inches)
- 1 oxtail
- 1 onion
- 3 carrots
- 1 stick of celery
- 1 bulb of garlic
- 5 peppercorns
- 1 pint of red wine
- 1 pint of good beef stock
- Salt and pepper
- 8 snails
- Garlic butter
- 200g watercress
- 8 capers
- 6 small radishes
- Olive oil
1 Dice the vegetables into small pieces and roast in a medium oven for 20 minutes.
2 Add the oxtail and brown on stove top. Cover with foil and return to oven at low temperature for four hours until 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 the bone to the vegetables.
4 Add stock and wine and reduce on stove top until you get a gravy consistency. Add the meat back. Season to taste and remove bone.
5 Sprinkle the marrow with salt and roast on a high temp for 12 minutes. Heat up
oxtail if it had cooled. While this is heating, gently cook the snails in the garlic butter.
6 Divide the ragu between the two marrows, pile up and place snails on top.
7 Assemble the watercress, caper and radish salad with a splash of olive oil and serve on the side of the marrow.
Tip: Gaelic escargot are a fantastic option.
Recipe Credit: Elaine Murphy, The Legal Eagle
Photography Credit: Brian Clarke and Harry Weir