- 1 kg beef marrow bones
- ½ cup good-quality beef stock
- 4 T Woolworths chipotle butter
- Sea salt and freshly ground black pepper, to taste
- Crispy bread, for serving
Place the marrow bones and stock in a cast-iron pan. Cover with foil and cook for 45 minutes over medium coals.
Remove the marrow bones from the pan and place on a piece of foil on the grid. Braai for 4 minutes to get a more direct smoky flavour. Place the chipotle butter in an ovenproof dish on the braai to melt.
Remove the marrow bones from the grid and season to taste.
Drizzle over the butter and serve with crispy bread.