Warm the broth: Pour the beef bone broth into a medium saucepan and set it over medium-high heat. You'll notice the surface start to shimmer with tiny bubbles after about 3 minutes — that's your cue that it's nearly there. Don't let it reach a rolling boil, or the delicate flavours will cloud and become harsh.

Bloom the aromatics: Once the broth is steaming gently and you can see wisps of vapour rising, stir in the minced garlic, diced shallot, and dried thyme. Let these soften for 2 minutes. The kitchen will fill with a savoury, earthy scent that tells you the flavours are melding.

Season the base: Add the fine sea salt, black pepper, and apple cider vinegar. Stir once or twice — you'll see the broth deepen in colour slightly, taking on a richer, mahogany hue. Taste it now and adjust the salt; the broth should taste well-seasoned but not overpowering.

Introduce the butter: Reduce the heat to low. Drop in the cubes of grass-fed butter one at a time, whisking gently as they melt. The broth will transform from a clear liquid to a luscious, golden-tinged elixir. You'll hear the butter sizzle softly as it emulsifies into the broth.

Finish and serve: Ladle the broth into two deep bowls. The surface should look silky and smooth, with tiny beads of butterfat glistening on top. Sprinkle over the fresh parsley and a pinch of flaky sea salt. Serve immediately, with the steam warming your face as you lift the spoon.

Optional extra richness: If you want an even more decadent texture, swirl in an extra teaspoon of butter just before serving. You'll see it ribbon through the broth, creating a marbled effect that looks as good as it tastes.