This bone marrow and oxtail marmalade from the Blue Ribbon Brasserie is still one of the greatest restaurant dishes in New York City—even though it's been on the menu for 27 years. To this day, it's one of the best things Assistant Editor Erin Alexaner has ever eaten: rich, velvet-soft marrow scooped out and spread onto a thick, toasted slice of challah bread, topped with a meaty marmalade that's thick and sweet with a reduced-wine glaze.
This recipe, created by Bruce and Eric Bromberg (brothers, chefs, and co-owners of Blue Ribbon Restaurants), was partly inspired by the classic beef bourguignon the the brothers learned in culinary school in Paris; the oxtail is simmered and reduced for hours in a luscious sauce of wine and aromatics. They didn't discover the wonders of bone marrow, though, until they apprenticed at a restaurant, where it was the occasional staff meal.
Since putting the bone marrow and oxtail marmalade on the menu at Blue Ribbon Brasserie, it's become an iconic dish—pretty much over major chef over the last two decades has come in to try it. Admittedly, it's no simple feat to pull off: The bone marrow needs a few days in a salt water bath to remove any impurities, while the marmalade requires hours over the stove. Luckily, though, both parts of the recipe can be prepped in advance and the marmalade can be reheated before you want to serve. That way, all you need to do is toast some fluffy challah bread for serving and chop up a bit of parsley for garnish. —Food52
This recipe is featured in the story, 27 Years Later, This Is Still One of NYC's Best Dishes, sponsored by Le Cordon Bleu. —The Editors