From the roasting tray to the cup
The first thing you smell is the marrow roasting. That’s where I start Bò broth, hours before it’s ready to pour. Here’s what happens between pulling the tray out of the oven and warming a cup.
Roast for depth
I start with Portuguese beef marrow bones and give them two hours in the oven. I want that smell of roasted beef in the finished broth. The bones go straight from the tray into near-boiling water. I start with a 1:1 bones-to-water ratio by volume and use hand-harvested Algarve sea salt.
A full 24-hour simmer
Once the pot is at a gentle simmer, I give it at least 24 hours. The broth takes on flavour and body as the connective tissue cooks and some of the water evaporates. I skim during the simmer and filter the broth three times. That’s how I get the smooth texture I want in a cup.
Fill, chill, deliver
After filtering, I fill the portions and cool them promptly. The broth stays chilled through delivery. At home, warm a spoonful and taste it before you add anything. I usually drink it straight. A little hot water makes a lighter cup, and a spoonful undiluted will loosen the browned juices in a pan.
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Updated · Alexander Pichugin