Ingredients

Method

• 4 large beef marrow bones, halved horizontally
• sea salt and freshly ground black pepper, to taste
For the croutons:
• 1 Woolworths Rustica loaf, torn into bite-sized chunks
• 1 t garlic, crushed
• 1 t green chilli, crushed
• 4 T extra virgin olive oil
For the gremolata:
• 30 g Italian parsley, roughly chopped (or use celery leaves)
• 1 lemon, zested and juiced
• 30 g walnuts, toasted and roughly chopped

Method

Ingredients

1. Preheat the oven to 200°C. Place the marrow bones on a baking tray cut side up and season. Roast for 25 minutes.

2. To make the croutons, place the bread on a baking tray. Mix the garlic, chilli and 3 T olive oil and season well. Spread the mixture onto the bread and toss to coat evenly. Bake until golden brown and crispy.

3. To make the gremolata, mix the parsley, lemon juice and zest and walnuts with the remaining olive oil. 4 To serve, place the roasted marrow bones on a platter with the croutons and top with the gremolata.

Cook's note: Visit the butcher counter at selected Woolies stores and ask the butcher to cut the marrow bones to this length for you.

Find more beef recipes here.

Photographs: Myburgh Du Plessis 

Production: Keletso Motau 
Food assistants: Lerato Motau And Ivan Masiyazi