Hello all, I hope you're having a lovely summer day.
I have a question regarding the soup I made today, my first venture in oxtail-making. The recipe I made was roughly this: Oxtail Soup Recipe, Hawaiian Oxtail Soup Recipe | Simply Recipes, adding a splash of vinegar because I've heard it helps somehow with bone broth-making. The meat turned out luscious and falling off the bone, and the broth was rich and delicious. But am I mistaken in thinking I am supposed to be able to suck or scoop out the soft marrow? The marrow looks swollen and overflowing from the bones but it's rather tough and incoercible. Is it just unfinished cooking?