Veal Marrowbones with oxtails Marmalade

Directions

1. Place the bones in a large bowl. Combine salt & 4 cups of water, pour over the bones. If the water does not cover the bones , add a solution of 1 cup of water to 1 tbl salt at a time , until the bones are covered. Soak in the fridge for 36 hours changing the water three times until the bones are bleached of color Drain well. Combine the oxtails 3 cups of port wine , beef stock , garlic , thymes , & caraway seeds & peppercorn in a large pot. Bring the mixture to a boil , then reduce heat & simmer for 2 hours. Transfer the oxtails to a bowl ,when cool enough to Handle remove the meat until ready to use. Strain the oxtail Liquid into a large skillet, discarding the solids. Bring the liquid to a boil over high heat. Reduce the heat to medium until the mixture is reduced 3 cups one 1/2 hour.
2. While it reduces combine 3 tbl Of butter with flour until it forms a paste, 1 tbl at a time , into the reduced liquid over medium heat. Cook until the mixture thickens slightly about 3 minutes. In a separate large skillet melt the remaining 5 tbl butter. Add the carrots shallots and a pinch of salt over medium heat until slight softened, about 15 minutes. Stir in the sugar coconut milk the remaining port wine , red wine vinegar salt and pepper. Cook over medium- high heat until the liquid has completely evaporated about 30 minutes. Stir in the oxtails meat thickened oxtail cooking liquid, and remaining pepper & salt to taste. Transfer the marmalade to a airtight container and refrigerate over night before serving reheat in a saucepan over medium heat. Add fresh mint to garnish over toasted sliced baguette bread brushed with basil pesto ..