Grass Fed Beef Bone Broth Powder 1kg (Sussex Wholefoods)

95%+ Protein | 78-84% Collagen | Swedish-Made

A water-soluble beef bone broth powder cooked from meaty bones, then gently dehydrated into a fine pale-cream powder that dissolves the moment it hits hot water. Made from a single ingredient -- EU-sourced beef -- and remarkably concentrated: over 95% protein and naturally 78-84% collagen, the highest collagen content you'll find in a culinary bone broth powder. No simmering, no straining, no fuss.

The flavour is clean and neutral with a gentle savoury beef note, so it slips into almost any dish without taking it over -- useful anywhere you'd reach for beef stock, but light enough to add quietly to drinks, smoothies or recipes where you don't want a strong meaty taste. A typical mug uses around 5-10 g, so this 1 kg pouch gives roughly 100-200 servings -- the value-size pack for batch cookers, meal preppers and anyone whose hob spends a lot of time on stews, ragùs and gravies.

Halal-certified.

In the kitchen

• Instant cup of broth -- stir 1-2 heaped teaspoons (5-10 g) into 250 ml of just-boiled water. Finish with black pepper, a splash of red wine vinegar and chopped parsley or chives.
• Stews and casseroles -- whisk a teaspoon or two into beef bourguignon, goulash, stifado, daube or a Sunday-roast braise to deepen the savoury backbone.
• French onion soup -- stir into the caramelised onion base in place of (or alongside) beef stock for a richer, glossier result.
• Gravies and pan sauces -- sprinkle a pinch into deglazed pan juices from roast beef, steak or burgers for instant body and roasted-meat depth.
• Shepherd's pie, cottage pie, chilli and bolognese -- dissolve a tablespoon into the mince mixture as it simmers; lifts the savouriness without adding extra liquid.
• Pho and ramen -- stir into the broth at the end of cooking for a richer base; pairs beautifully with star anise, ginger, soy and a slow-cooked brisket topping.
• Risotto, polenta and mashed potato -- replace some of the cooking liquid with reconstituted broth for a more savoury, meatier finish.
• Marinades and brines -- dissolves cleanly in cold water as well as hot, so it works straight into a soy-garlic-ginger soak for steak, brisket or short ribs.
• Slow-cooker and pressure-cooker dishes -- add a tablespoon at the start to lift the flavour of long-cooked beef cheeks, oxtail or shin.
• Batch cooking and meal prep -- scoop 50-80 g into a big pot of chilli, Bolognese or beef stew for a savoury depth that holds up well to freezing and reheating.