The Pueblo Indians in the southwest of the USA like to eat this savory spread warm on home-baked bread.
ingredients for 4 people:
4 large beef marrow bones
1 small onion (about 50 g)
2 Garlic cloves
2 Eßl. Cornflour
1 strong pinch of cayenne pepper
black pepper, freshly ground
1 bunch parsley
Per serving about:
1300 kJ / 310 kcal
41 g protein -14g fat
4 g of carbohydrates
Preparation time: about 50 Minutes
1. The marrow bones, for example 30 Place in ice cold water for minutes. Wash the parsley for the garnish, pan dry, remove the coarse stems and chop finely. Finely chop the onion and garlic cloves as well.
2. Squeeze the beef pulp out of the bones and rinse with cold water, Carefully remove any existing bone splinters. Mash the pulp well on a plate with a fork.
3. Heat the corn oil in a pan, Fry the onion and pieces of garlic in it until translucent. Add the beef pulp and cook over medium heat for about 5 Fry for minutes while stirring and then let cool down.
4. The spread with the cayenne pepper, season some salt and plenty of pepper. Serve the cooled marrow spread sprinkled with the chopped parsley. It goes well with flatbread or white bread.