Beef marrow bone broth
A whole day in the pot. Ready when you are.
Delivery · Free
We roast Portuguese beef marrow bones for two hours, add water and hand-harvested Algarve sea salt, and let time do its very slow work. At least 24 hours of simmering. Carefully skimmed. Filtered three times. A deeply savoury, concentrated broth that sets into a soft gel in the fridge and becomes a wonderfully simple cup when warmed.
Two scoops in the pot
“I only put 2 scoops of the bone broth and it made a big difference on the flavor!”
A proper cup of broth
Warm about 250 ml and try a cup a day for two weeks, whenever you most look forward to it.
I usually drink one or two cups a day. I like mine undiluted.
- With breakfast
- Pour a warm cup with breakfast. If you like fruit in the morning, an orange or kiwi brings brightness and vitamin C alongside the savoury broth.
- When the day winds down
- Let the gel melt over gentle heat. It’s a savoury cup for evenings when the kettle would otherwise tempt you to make something less interesting.
- At the stove
- After a steak, add a spoonful to the browned juices in the pan. Let it bubble briefly, then spoon the sauce over the meat. Pan sauce with Bò
Why make a broth this way?
Living with IBS made me pay closer attention to what went into my meals. I wanted a broth I’d look forward to drinking, with ingredients I chose myself. I started with Portuguese beef marrow bones and took the time to get the flavour right.
Anyone can tell you their broth cooks for a long time. Time matters, but it isn't the entire recipe. We start with an unusually generous amount of Portuguese beef marrow bones, using a 1:1 bones-to-water starting ratio by volume. We roast before simmering for a deeper flavour and keep the recipe deliberately simple: bones, water and hand-harvested Algarve sea salt. No vegetables, garlic or vinegar in the plain broth.
And then there's the less photogenic part of making food carefully: paying attention to what happens between steps. We move from roasting into hot water without unnecessary waiting, keep the simmer going, skim carefully, filter three times, then fill and chill promptly. Slow extraction; deliberate transitions. That's just as much a part of the Bò method as the clock.
The reward is already waiting in the fridge: the broth naturally sets when chilled, then returns to liquid when warmed. It is wonderful in a mug, but it's also an exceptionally useful thing to have on hand when you're cooking.
Why does the broth gel in the fridge?
Gelatin released during simmering makes the chilled broth set. Warm it gently and it returns to liquid; add hot water to taste for a lighter cup.
Gelatin forms as collagen breaks down during cooking. It contains amino acids including glycine and proline.
Make it yours
Prefer a lighter cup? Add hot water a little at a time until it tastes right to you.
After training or a sauna, try a hot cup alongside Bò Powerballs when you want something savoury to eat as well.
