Ox Trailing Rillettes – 2

(*) give of 600ml content, gives about 600 g of rillettes.

Squeeze the beef marrow from the bones, soak it in cold water for thirty minutes, renewing the water two or three times.

Season the oxen with salt, season with pepper and fry in a saucepan at high temperature in clarified butter until hearty. Sauté greens, add beer, beef stock and half of the bay leaves, bring to a boil.

Cover the pot and put it in the oven heated to 200 degrees. After 120 minutes and forty-five minutes, remove the lid and continue cooking the oxtail open for another forty-five minutes.

In the meantime, drain the marrow well in a sieve, break it up coarsely and leave it over medium heat for about thirty min until it has almost completely liquefied. Strain the liquid marrow through a fine sieve and cool, but do not solidify.

Saute diced onion and garlic in four tablespoons of marrow over low heat with lid on for eight min until soft, then stir in honey.

Cool the oxtail at the end of the cooking time. Later, remove meat from bones with fingers, shredding finely.

Whip remaining marrow until creamy and white, six to eight minutes. Finely chop marjoram except for a few sprigs for garnish.

Mix oxtail meat, diced onion and garlic, lemon zest and chopped marjoram with marrow, seasoning with salt and enough pepper to taste.

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