Bone Marrow with Oxtail

Bone Marrow with OxtailHarry Weir

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. 

Serves 4


  • 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