• Pan-fried marrowbones

    This recipe is a flavourful  twist on a classic and family favourite! Try these Pan-fried marrowbones this Braai day!

    Recipe by Beate Joubert 

    Images and publishing by Penguin Random House

    SERVES 4


    • 12 beef marrowbones with marrow and a bit of meat on the bones
    • 1 Tbsp olive oil or to taste
    • ½ tsp coarse salt
    • 2 tsp chopped fresh rosemary 
    • 1 Tbsp butter
    • freshly ground black pepper to taste
    • 1⁄2 tsp paprika
    • 1⁄2 tsp cayenne pepper
    • ¼ cup brandy (optional)


    FRY the marrowbones in a deep frying pan with the olive oil until both sides are golden-brown. Season with coarse salt and sprinkle over the rosemary. Add the butter and fry until the rosemary is soft.

    ADD the black pepper, paprika and cayenne pepper. Pour in the brandy (if using) and simmer lightly, uncovered, until the meat is tender. 

    SERVE hot with with toasted ciabatta and another grinding of black pepper.

    This recipe pair Beautifully with Joubert-Tradauw Cabernet  Franc Reserve


    ALSO SEE: Roast duck with orange brandy and plum sauce

    Roast duck with orange, brandy and plum sauce