Mpumalanga Marrow bones on the fire by Jan Braai

  • Cook Time:
    3-5 hours mins
  • INGREDIENTS
  • 8 Marrow bones, cut lengthways
  • 1 packet Savoury mince Dry cook in sauce
  • Fresh bread
  • 2 lemons, cut into wedges
  • Fresh parsley for garnish
  • METHOD
  • 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.

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