Heat 3 tablespoons of olive oil in a Le Creuset Braiser with a lid over medium-high heat.
Season ox tail on all sides, place in pan and sear on all sides until golden, approximately 8 minutes. Remove from pot and set aside.
Heat remaining oil to the same pot. Add onion, carrot, celery and bay leaf. Sauté vegetables until caramelized, approximately 5 minutes.
Deglaze with red wine, place ox tails back in pot, add veal stock. Bring to a simmer, cover and place in oven until oxtail is tender, approximately 3-4 hours.
Remove ox tail from pot and set aside to cool. Shred meat and set aside.
Strain liquid into small pot, bring to a simmer.
Add Port, Madeira, season with salt and pepper.
Reduce liquid by ½ to a glaze consistency. Approximately 45 minutes. Whisk in butter.
Add reserved shredded ox tail to reduced sauce. Mix to incorporate and set aside for assembly.
Place water in a small bowl, add yeast and stir. Set aside in a warm place until yeast is activated, approximately 10 minutes.
Place flours, salt and sugar in a stand mixer with a dough hook.
Add 6 eggs and mix on low speed for 1 minute until combined.
Slowly add yeast and water mixture to stand mixer. Mix until dough comes together, approximately 5 minutes.
Scrape dough from sides of mixing bowl. Mix an additional 5 minutes.
Add ¼ cup of butter, mix until incorporated, approximately 1-2 minutes. Continue to add butter gradually for 15 minutes.
Remove dough from stand mixer, place in a flour dusted mixing bowl. Cover with plastic wrap and set aside in a warm place until dough doubles in size, approximately 3 hours.
Remove dough from bowl and place on a lightly floured work surface.
Knead dough for 1 minute by hand.
Place dough in a bowl, cover with plastic wrap and chill in fridge for 12 hours.
Grease muffin tins with softened butter.
Remove dough from fridge and divide into 3oz balls.
Place dough in greased muffin tins. Place in a warm area until dough rises ½ an inch above level of muffin tin, approximately 3 hours.
Preheat oven to 350F.
Whisk remaining egg with cream, for egg wash and brush on tops of dough in muffin tins.
Place in oven to bake for 20-25 minutes, rotating tray until golden and baked.
Remove Brioche from muffin tin and place on a cooling rack. Bottoms should sound hollow when tapped. Set aside to cool.
Once cooled, cut Brioche in 1 inch thick slices horizontally and toast.
Place bones in a large bowl filled with cold water. Soak for a minimum of 30 minutes, maximum of 24 hours in fridge, changing water occasionally.
Preheat oven to 400F.
Dry bones, place on a tray and season with salt and pepper.
Roast in oven until marrow is soft. Approximately 15 minutes.
Before serving, toss ingredients in a bowl and set aside for assembly.
Place 1/4 cup of Parsley Salad on one side of each plate.
Place 1 piece of Roasted Bone Marrow on each plate on top of Parsley Salad.
Spoon Braised Ox Tail over Roasted Bone Marrow. Garnish with lemon zest and chives.
Place 3 slices of toasted Brioche on the side of plate and serve.
