Beef marrow bone broth
500 ml · €15.00
Twenty-four hours in the pot. One sip explains the obsession.
Bone broth, marrow & everything they inspire.
Made with an unreasonable amount of care.
From exceptionally concentrated, slow-simmered bone broths and roasted marrow cooking fats to carefully crafted foods, condiments and more.
We start with excellent ingredients, explore every possibility, and take the time to get things just right.
Made in Portugal. In small batches. Without shortcuts.
€15.003 × 500 ml · PP box
Delivery · Free
3
コダワリ · About the Kodawari mark
Care 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.
Follow the processBone broth was just the beginning.
Roasting bones for the broth gave me a cooking fat I wanted to keep. The jerky I make for trips found its way into Powerballs. Cacao with broth began with a customer’s suggestion.
Cooking marrow fat
500 ml · €25.00
Sear one steak in it. You'll understand the fuss.
Cacao with bone broth
400 ml · €10.00
Bone broth in cacao?! No way it should taste THIS good. But it does.
Beef jerky
20 g · €5.00
Real beef. Thin slices. Our own seasoning. Try leaving some for later.
Bò Powerballs
2 × 30 g · €15.00
Beef jerky meets marrow fat. This was bound to get interesting.
Bò House Seasoning
20 ml · €5.00
Avocado? Roasts? Soup? Piadina? We haven't found the limits yet.
Regenerative marrow balm
50 ml · €30.00
The marrow obsession escaped the kitchen. Your skin is next.
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.
See how I use Bò broth
Why I started with broth
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.
Alexander Pichugin
Why BòWhy these ingredients?
Portuguese beef marrow bones, water and hand-harvested Algarve sea salt.
The plain broth gets its flavour from roasted marrow bones. I leave onion and garlic out from the start because their fructans dissolve into the cooking water. That leaves you a savoury base to season as you like.
Why we leave onion and garlic out of our brothThree ingredients. A whole day in the making.
Roasted Portuguese beef marrow bones give Bò its rich, savoury flavour. A slow simmer draws out the gelatin that makes it set softly in the fridge. Warm it in a cup, add it to a soup, or turn the juices in your pan into a sauce. We have already done the long part.
Follow the processCare 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.
Things worth knowing
Why I leave some ingredients out, what happens during a long simmer, and what I like to do with the broth once it’s ready.
Journal ↗
Why broth sets in the fridge
Cold Bò broth can be firm enough to scoop. Watch a spoonful melt in a warm pan and you’ll see what gelatin does. The same broth that sets in the fridge can give a cup body or turn the juices in a pan into a sauce.
Read the article
What makes a broth concentrated?
The bones and water you start with tell only part of the story. What comes out of the pot depends on what the water takes up along the way, how much evaporates and how much broth you have after straining.
Read the article
A broth that leaves room for your cooking
I want the same broth to work under a soft egg and in a pot of kharcho. It has the flavour of roasted beef, and I add the herbs and spices when I know what I’m making.
Read the articleRecipes
The broth has already had its long simmer. Use a spoonful for the juices left in the steak pan, or start with a full pot if you’re making kharcho.
All recipes ↗
A warm cup of broth
Warm a full cup of broth and taste it as the chilled gel melts. If you prefer it lighter, replace some of the broth with hot water.
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.
Broth with ribbons of egg
A light soup for two, made with broth and beaten eggs. Pour the egg in slowly and it sets into soft ribbons in the hot liquid.
The slow part is already done.
I make Bò broth from Portuguese beef marrow bones and simmer it for at least 24 hours. I also make cooking marrow fat and House Seasoning. Let’s talk about what you’d use or stock.
Talk about supplying Bòコダワリ · About the Kodawari mark
Care 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.
Follow the processYour Bò order
Personal in-hand delivery · Peniche to Cascais via Lisbon. We arrange the handover with you.
Order BòScoop · Heat · Sip · Sleep · Repeat