Why we make Bò without vinegar
I like a squeeze of lemon in a cup and a splash of wine in a pan sauce. The broth is where both begin, so I leave it savoury and decide on the acidity at the stove.
A savoury base you can season yourself
We make Bò with Portuguese beef marrow bones, water and hand-harvested Algarve sea salt. Vinegar would add another flavour to that short list. We prefer to keep the broth rounded and savoury, then choose acidity when we know what we are cooking.
A squeeze of lemon can lift a cup. Tomatoes bring acidity to kharcho, and a little wine can belong in a pan sauce. Each dish needs a different balance; the base broth leaves you that choice.
Acid and mineral extraction
In Hsu and colleagues’ experiments, adding acid drew more calcium and magnesium into the stock, and the amounts in the resulting broths were still modest. For this recipe the decision comes down to taste. If you want acidity in your cup, start with a few drops of lemon and taste again. For a sauce, add it once the broth has reduced, when you can taste how the salt and acidity sit together.
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Updated · Alexander Pichugin