Roasted Marrow Bones, Oxtail and Ale Broth With Long Grain White Rice


There’s a touch of sophistication to marrow bones that I’ve always relished for the fact that it considers the entire animal. But apart from its responsible eating kudos, there’s something so luxurious and indulgent about it that I’ve always been drawn to. And marrow bone loves company, so in this case, I invited some lemon-butter snails, mushrooms, oxtail (a childhood fave), and a beautifully textured rice to the party. Who else is coming to dinner?

TIME: overnight + 1 hour | SERVES: 6


for the marrow bones

4 beef marrow bones

salt and freshly ground black pepper

for the oxtail and ale broth

45 ml canola oil

1,3 kg oxtail

1 onion, roughly chopped

1 carrot, cleaned and cut into chunks

1 stick celery, cut into chunks

1 garlic clove, chopped

½ leek, well rinsed and sliced

1 bottle 340 ml ale

15 ml muscovado sugar

5 ml tomato puree

1 litre beef stock

5 ml Marmite

5 ml Worcestershire sauce

2 bay leaves

4 sprigs fresh thyme

3 egg whites

for the parsley and caper salad

30 g flat leaf parsley, chopped

100 g capers, chopped

½ onion, finely chopped

juice of 1 lemon

10 ml olive oil

for the snails

50 g (55 ml) butter

1 x 200 g tinned snails, drained

juice of 1 lemon

salt and freshly ground black pepper

for the mushrooms

50 g (55 ml) butter

300 g mushrooms

salt and freshly ground black pepper

for the rice

250 ml Spekko Long Grain Parboiled White Rice

1250 ml water



to clean marrow bones

Put the bones in salted water and keep in the fridge for at least 24 hours to remove any blood spots. It also firms up the marrow. Next day, all you have to do is scrape the bones clean. Keep in the fridge until needed.

for the oxtail and ale broth

Heat the oil in a large saucepan. Brown the oxtail pieces and add the rest of the ingredients except the eggs whites, bring to a simmer and cook on a low heat for 3 hours – until the meat is very tender and falls of the bone. Take off the heat and cool to room temperature. Place in the fridge overnight. The next day, spoon the hard fat off the surface. Strain the broth through a sieve and discard the residue. Place the liquid in a saucepan and add the egg whites. Heat the broth and keep whisking with a balloon whisk until the egg whites form a crust on top. Stop the whisking and let the broth simmer for 15 minutes. Do not stir at all. Place a muslin cloth in a sieve. Spoon the egg white crus in the muslin cloth and pour the broth through the egg whites. Do not press or stir the broth through, as it will make the broth cloudy.

for the parsley and caper salad

Mix all the ingredients together.

for the snails

Melt the butter in a saucepan. Add the snails and fry for about 2 minutes. Add the lemon juice and season with salt and pepper.

for the mushrooms

Melt the butter in a saucepan and add the mushrooms. Fry until just soft and season with salt and pepper.

for the rice

Place the rice, water and salt in a saucepan. Bring to the boil and cover with a lid. Boil for 5 minutes and tilt the lid. Lower the heat and simmer for 20 – 25 minutes.

for roasting the marrow bones

Heat the oven to 200 °C. Place the marrow bones open side up on a baking tray. Season with salt and pepper. Place in the oven and roast until the marrow starts pulling away from the bones – this should take about 20 minutes.

Place the marrow bones in a serving plate. Top with the fried snails, mushrooms and parsley salad. You can enjoy your marrow bones with the rice. Pour some of the oxtail broth over your marrow bones and your rice.

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