Everything old is new again.
Brodo, or beef bone broth, is as basic as it gets. Any cook knows how to make broth, and uses it as a base flavour for all kinds of dishes. But as this New York Times article points out, brodo is seeing newfound popularity in North America. Trendy restaurants in New York and San Francisco serve it on its own, even by the cup as a coffee substitute. When I told my Italian father about this new trend, he chuckled and said, "I grew up on brodo."
The fact that broth has been a central part of most world food traditions for centuries may be part of its appeal. 'Broth-ers' also ascribe a number of health benefits to brodo, with the Paleo Diet crowd adopting it as a staple.
All we know for sure is that its luxurious flavour and silky texture make us feel really warm and content. At The Busy Locavore, we use beef bones from cows that are raised naturally by Thatcher Farms, available in 1l and 500ml sizes.