Good broth takes its time.
From the first tray of marrow bones to a warm cup, I want the broth to taste good enough to drink on its own.
It begins with the marrow
Portuguese beef marrow bones, water and hand-harvested Algarve sea salt.
I keep the base simple so the roasted beef flavour comes through. You can drink it as it is, or take it towards the flavours you want at the stove.
Two hours in the oven. A day in the pot.
After two hours in the oven, the bones go straight into near-boiling water. I start with a 1:1 bones-to-water ratio by volume, then keep the broth at a gentle simmer for at least 24 hours. That long extraction gives the cup the body I look for.
Slow extraction. Fast transitions.
I skim while the broth simmers and filter it three times before filling the portions. Once cooking is finished, I move promptly through filling and cooling, then keep the broth refrigerated through delivery.
Histamine and the time between stepsCare in the details that matter.
Kodawari is the attention a maker gives to getting something right, including details that take more work than anyone has asked for. At Bò, that means choosing Portuguese beef marrow bones, allowing a full 24-hour simmer and filtering the broth three times. Alexander uses this mark as his personal signature: how the food is made matters as much as how it tastes.
From the fridge to your cup
Warm the chilled broth gently in a small saucepan. I like it undiluted; add hot water a little at a time if you want a lighter cup. You can also use it straight from the fridge to give a pan sauce flavour and body.
I usually drink one or two cups a day. I like mine undiluted.
See how I use Bò brothStart with the brothTake it into your kitchen
Pan sauce with Bò
While your steak rests, turn the browned juices in the pan into a sauce. Bò adds body as it reduces; a little marrow fat finishes it.
Kharcho with Bò
Beef, fresh tomatoes and rice in a broth seasoned with coriander and Bò's savoury blend. Cook the meat until tender before adding the rice.