5-6 Servings
~ 1 hr 30 min
- 1 kg Montana meats beef bones
- 2 large tomatoes, chopped
- 1 small onion, chopped
- 2 tsp chopped garlic
- 1 beef stock cube
- 600ml boiling water
- 1/2 medium green pepper, chopped
- 2 tbsp Worcestershire sauce
- 1 tsp salt
Now beef bones, mabhonzo, are one of our traditional Zimbabwean dishes. They may take a little time to prepare but it is absolutely all worth it when you sit down to enjoy the goodness! Mabhonzo are typically served with sadza and greens or cabbage if you wish. The beef bones in this recipe were from Montana meats and the quality was just fantastic.
Resources/Equipment You Will Need
- Good sized pot
- Chopping board
- Sharp knife
- Wooden spoon
- Measuring jug
- Teaspoon
- Tablespoon
Quick Instructions
- Get your ingredients ready and season your beef bones with salt. Your ingredients include 1 kg Montana meats beef bones; 2 large tomatoes, chopped; 1 small onion, chopped; 2 tsp chopped garlic; 1 beef stock cube; 300ml boiling water; 1/2 medium green pepper, chopped; 2 tbsp Worcestershire sauce and
1 tsp salt. - Heat oil in pot. Fry your beef bones in batches until they are browned. We’re doing it in batches as we don’t want to overcrowd the pot and we want to achieve an even toned browning of the beef bones.
- Add onions and curry powder. Fry for 2 min. Add the tomatoes, garlic, Worcestershire sauce and green pepper. Fry for a further 2-3 min.
- After the 2 min, put the stock cube into a measuring jug, add boiling water and mix mix until the stock cube has dissolved.Pour this stock into the pot.
- Close pot and reduce heat. Allow to simmer gently until the meat is tender and cooked through. Enjoy!
