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4 - 5 hours
| Servings: 2


(as a starter for 2 people)
This is more a guideline than a recipe as I do not really use a specific recipe when it comes to this dish as it’s so easy to make but this will fill your guests so that you don’t have to spend a lot of time making a big main course.

  • 1 marrowbone cut lengthways (my local butcher does this for me)
  • selection of raw veg (carrots, onions, garlic) I use parsnips and fennel bulbs too (if you can get this in South Africa)
  • 1 kg of beef cheek (you can use any beef cuts that you would for stewing)
  • 1 chilli
  • capers
  • 1 lemon
  • salt
  • chicken stock

Cut all vegetables into big chunks and roast on a high heat till nicely coloured. I use a pot that would be heat resistant but you can use a slow cooker too. In a separate pan, lightly oil it and sear the meat on all ends until fully done. Place this on top of your roasted veg. If you’re using stock tubes, mix this with water and pour all over the cheek and vegetables until the vegetables are fully covered with stock. Make sure that the stock mix is not too salty or too bland before pouring, taste this.
Put the lid on the pot and into the oven for 3-4 hours (which will depend on the size of your cut). If you’re using a pressure cooker, it will be much faster.
While you’re waiting for the meat to cook, take one lemon and grate the skin and use all juice into one bowl. Chop some chilli (you decide how hot you want this) and capers. Mix all together in a little bowl and leave aside.

Once the meat is falling apart, let it cool down so that you can shred this. Once this is shredded (or pulled) take some of the left over juices and drizzle this over the meat so it doesn’t try out and keep warm. Don’t worry about the amount of juice as this will just make the beef taste better.
Turn the oven grill on and roast your bones for about 15 – 20 minutes (depending on the size). Once this is done, take the meat and cover the bone.
Use the lemon zest mixture and lightly drizzle this over the meat.
This will cut through the richness of the marrow.
I serve this with either Melba toast, but you can use any kind of toasted bread.

Photo and recipe: Kyle Jensen

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