Beef Bone Broth, Organic, Osius (500ml)

£9.95
(£1.99 per 100ml)

A comforting organic bone broth made by simmering a mix of organic, grass-fed beef bones and fresh veggies over a gentle heat for 48 hours. It allows all the goodness from the collagen-rich joints and bones – the gelatine and a high amount of protein – to be gently released. Together with the veggies, the broth is given a wonderfully deep flavour. Warm some on the hob with a bit of water, to have as a warming drink instead of coffee or tea. It’ll also make a hearty base for soups, stocks and sauces, and give your risottos and pastas that extra depth of flavour.

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Producer

Osius believe to make truly good broth it has to be fully organic, pasture fed, simmered for days, free from any additives, and made with British bones. We couldn't agree any more with them.

Ingredients & allergens

Beef bones* (50%), filtered water, onion*, celery*, carrot*, apple cider vinegar*, bay leaf*, thyme*, tomatoes*, seaweed * = produced to organic standards. For allergens, including cereals containing gluten, see ingredients in bold.

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Nutrition

Nutritional information (typical values per 100g/ml)
Energy (kJ): 184.0
Energy (kcal): 44.0
Fat (g): 2.5; of which saturates (g): 1.1
Carbohydrates (g): 0.7; of which sugars (g): 0.7
Protein (g): 4.7
Salt (g): 0.17

Storage & prep

Keep refrigerated, once opened consume within 5 days. Can be frozen on day of purchase, once defrosted & opened consume within 5 days.

Take required quantity and heat gently - do not boil. Can be taken neat or added to hot water. Can also be added to food during cooking as a stock, or used to rustle up a simple soup like this Mushroom & Ginger beef broth;

1) Cook 30g barley in water until soft then drain and set aside
2) Slice 6 chesnut mushrooms
3) Thinly slice 5 spring onions
4) Saute pring onions in a little butter until soft, before adding the mushrooms to the pan and cooking for a further 10 minutes
5) Add grated ginger and turmeric to taste and stir
6) Add 1ltr of beef broth and barley
7) Heat through for a couple of minutes