This tender meat will melt in your mouth. The sauce is thickened with gelatin. It takes some time to simmer, but it becomes a very delicious stew. You can enjoy the sauce to the last drop by soaking it up with a baguette.
Soak the oxtail in cold water to remove the blood. Leave it to soak for more than 3 hours. Refresh the water at least once during that time.
Chop all of the vegetables into small cubes.
Drain the water from the meat from Step 1 and dry off the moisture. Lightly dust with flour. Heat a frying pan over high heat and add the butter (1 tablespoon). When the butter has melted halfway, add the oxtail and brown both sides.
Once both sides of the oxtail have browned, transfer to a pot to simmer.
In the same frying pan, add another tablespoon of butter. Add the vegetables and bay leaf and cook over medium heat. When the onion becomes semi-transparent, create a space in the center and fill it with the brown sugar to make a caramel.
Once the brown sugar has become bubbly and melts, pour in the marsala wine to make the caramel. Add the tomato purée and marjoram. Pour in 500 ml of water and mix everything together.
Pour the sauce from Step 6 over the oxtail in the pot from Step 4. The liquid should reach about halfway up to the height of the oxtail. Add more water to adjust.
Simmer for about 3 hours over low heat. Turn over the oxtail occasionally as it simmers and season with salt. Since it will become even tastier when reheated, turn off the heat to let it cool. Then simmer for another 2-3 hours. The sauce will become very rich and thick when simmered for a total of 6 hours. It will taste even more delicious the following day.
Taste and season with salt to finish. Be careful when placing it on a dish! The meat is so soft it will fall apart easily. Garnish with a bit of parsley and enjoy with simple bread or boiled potatoes.
Story Behind this Recipe
I used a basic pressure cooker recipe and turned it into my family's own version.
The caramel sauce is the hidden ingredient. Instead of marjoram, you can use thyme. If accompanying with boiled potatoes, don't boil them with the meat; boil them separately.