Chef Janine Fourie is one of the culinary masterminds behind Hilton Durban’s newest restaurant, Big Easy. Always inspired by quality food, the freshest ingredients, and innovative cooking methods, Chef Fourie provided us with a finger-licking good South African appetizer: oxtail and marrow rolls. “Yes it takes some time to prepare,” says Chef Fourie, “but this is real slow food. Take the time to let the flavors develop to create a mouthwatering snack.”

Oxtail and Marrow Rolls – Makes 2 Appetizer or 1 Main Dish Servings


1 lb beef oxtail                                                                                                             1 cup panko bread crumbs

7 ounces carrot/celery/leeks                                                                          2 Tbsp sour cream

3 ounces onion                                                                                                            2 Tbsp prepared horseradish

½ tsp garlic                                                                                                                      1 tsp chopped chives

1/2 cup red wine (plus additional 1/2 cup as needed)                 2 lbs marrow bones

Few sprigs of thyme                                                                                                salt and pepper to taste

½ tsp of crushed peppercorns                                                                         2 quarts of beef stock

4 whole cloves                                                                                                             3 Tbsp pickled carrot

2 ounces of flour                                                                                                        2 bay leafs

2 eggs



1. Brown oxtail in a pan with oil, sauté onion, garlic, and carrot/celery/leaks.

2. Add red wine to deglaze.

3. Add beef stock, bay leafs, crushed peppercorns, thyme, and cloves.

4. Season with salt and pepper.

5. Cook until soft and falling off the bone, approximately 2-3 hours. More stock can be added if meat is not tender enough.

6. Blast chill and remove the meat from the bone and discard the bones.

7. Strain the stock and reduce.

8. Roast marrow bones in a 350° oven for 15-20 minutes.

9. Remove the marrow from the bone and add roasted marrow to the stock and reduce more.

10. Add shredded oxtail to stock, additional red wine, and reduce.

11. Place in a flat tray to cool down; more chopped thyme leaves can be added and seasoning to taste.

12. Prepare rolls of the oxtail; roll in flour then in whisked egg and then in panko breadcrumbs.


13. Fry oxtail rolls in 360 degree oil until golden brown.

14. Mix horseradish, sour cream and chives; serve separate with carrot pickle.

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About Chef Janine Fourie

Big Easy Winebar & Grill Executive Chef Janine Fourie was born in South Africa. She completed her in-service training, as well as professional chef diploma at the Granger Bay Hotel School in Cape Town and has spent the last 17 years gaining valuable local and international culinary experience, front and back of house.