Mpumalanga Marrow bones on the fire by Jan Braai
One thing you can be certain of while travelling through small towns is finding great butcheries with amazing quality products. Marrow bones are super easy to get, just ask your butcher to cut them for you. The Lydenburg abattoir has a great butchery on the side and with the bulk of their business being beef, marrow bones were in ample supply. On the banks of the Sterkspruit River on the outskirts of Lydenburg a fire was lit. These marrow bones are very easy to prepare, and can serve as a great starter at your braai when coupled with the right spice. Serve it on fresh bread from a local baker.
- Place your marrow bones on a grid over hot coals with the bones facing down and the marrow facing up. Season the marrow with the savoury mince spice.
- Turn the marrow bones and let it braai on the marrow (and spiced) side for about 2 minutes until the marrow is browned and the spice toasted.
- Turn the marrow bones over again and let it braai with the marrow side up and bone side down for about 3 -5 minutes, depending on the heat of your fire. You will know that the marrow bones are done when the marrow starts to bubble and pull away from the bone.
- Toast your slices of bread lightly over the fire.
- Scrape the marrow out of the bones, onto the toast, squeeze fresh lemon juice over, add a bit of salt and garnish with freshly chopped parsley.
- 8 Marrow bones, cut lengthways
- 1 packet Savoury mince Dry cook in sauce
- Fresh bread
- 2 lemons, cut into wedges
- Fresh parsley for garnish