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.
Season when you know the destination
Bò begins with Portuguese beef marrow bones, water and hand-harvested Algarve sea salt. Roasting and the long simmer give the broth its own savoury character. We leave garlic, herbs and strong spices for the dish you make with it.
That makes it easier to cook across cuisines. Add coriander and Bò seasoning to kharcho, fresh herbs to an egg bowl, or use the broth to loosen the browned juices after cooking meat. You choose the direction without having to work around an existing spice mix.
Taste after reducing
For kharcho, add the coriander towards the end so you can still smell it when the bowl reaches the table. For a steak sauce, loosen the browned juices with broth and let it reduce until it lightly coats a spoon. Taste before adding salt. The broth already contains hand-harvested Algarve sea salt, and it will taste saltier as water evaporates.
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Updated · Alexander Pichugin