We believe in keeping it simple so we use only three ingredients in our bone broth, grass fed beef bones, fresh onions & a pinch of Himalayan pink crystal salt and, of course, Yorkshire water.
You don't have to add lots of other ingredients to get a great broth, the onions complement the beef like no other vegetable.
By only using these three ingredients, we reduce the risk of any reaction to the Top 14 allergens. Our beef bones are roasted and then slowly simmered in stainless steel pots for a minimum of 48 hours, the result is a rich full flavoured broth, deeply nourishing, a real bone broth the way it should be.
Our broth is delivered FROZEN so when you receive it, you can put it in the freezer or defrost it in the fridge.
We like to get as much goodness out of the bones as possible, so we don't use pressure cookers or cider vinegar and we certainty don't cook it for only 24 hours, the result is jellied broth that's rich in gelatine and wonderful to drink.
Our delicious bone broth is perfect to drink any time of the day and is a great base for soups, casseroles, and sauces.
Easy to store in your freezer, ready to use once defrosted in the fridge and saves you hours of cooking.
Order in in 1 litre size for home use with family and friends or 200 ml size, great to take with you to work, gym or a weekend away.
THE BENEFITS OF BONE BROTH:
Bone broth is an excellent source of minerals and is known to boost the immune system
High in calcium, magnesium, and phosphorus make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. Broth is known to be very high in amino acids proline and glycine which are vital for healthy connective tissue (ligaments, joints, around organs, etc).
A mug of broth makes looking after your body in one simple step everyday enjoyable.
Years ago beef broth was a staple super food for those convalescing after surgery or illness and St. Thomas Hospital in London reported using 12,000 pots of beef broth each year in the late 1860's.
Here are a few links on articles written about bone broth that you might enjoy reading:
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