Recipe: Sherry and Brown Sugar Marrow Bones

Super easy rich and delicious sherry-braised marrow bones that are boujee on a budget


12 marrow bones (these aren’t always on display in a supermarket, but ask the butcher directly. It’s worth it. I got mine for a whopping R5)

3 cloves of garlic

A handful of fresh thyme

Brown sugar

A bottle of sherry (give or take a few sips)

Seasoning (I used a premixed chilli salt and ground black pepper)


Using the flat side of a knife crush your garlic so that the skins peel off easily. Chop the garlic finely and destalk the thyme. Place your bones in a shallow oven dish and sprinkle with garlic and thyme. Take a sip of that sherry to make sure it’s not poisonous. Pour enough sherry over the bones that they are half-submerged.  Cover with foil and place in an oven preheated to 200 degrees Celsius. After 20 minutes, check on the bones and decant the drippings into a saucepan and replace the liquid by pouring more sherry over the bones.  Have another few sips of that sherry to familiarise your palate with the flavour. Sprinkle brown sugar onto the bones and season before returning to the oven. For the glaze, using the pan drippings, add a splash of sherry and a tablespoon of brown sugar to the saucepan and stir consistently while reducing the liquid on a medium heat. Continue this process, of decanting the drippings into the glaze and replacing the liquid with fresh sherry, with 20 minute intervals until the bones have cooked for an hour to 1 and a half hours or until the marrow begins to ever so slightly pull away from the bones. Remove from the oven. Continue to reduce the glaze on a medium heat until syrupy. Tasting and adding more sugar, sherry or seasoning as necessary. Drizzle the glaze over the bones and serve with fresh bread to schmear your marrows onto and some light and acidic veggies to balance out the richness.


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