Making a pot of broth takes half a day and leaves your kitchen smelling of it. Bone broth collagen powder takes thirty seconds: one scoop, hot water, stir. It is simply broth, only dried. Now that soup season is starting, this is the easiest way to use it every day. Five ideas, from simple to a bit more work.
Ready to choose? Go to Bio or Classic ↓
First
What's inside
Big Food Bone Broth Collagen is slow-simmered beef bone broth from grass-fed cattle, dried to a powder. One ingredient: no added salt, no flavourings, no fillers. It is 90% protein, and that protein is naturally collagen, the protein found in bones, cartilage and connective tissue.
Protein contributes to a growth in muscle mass, to the maintenance of muscle mass and to the maintenance of normal bones. Beyond that, we let the broth speak for itself: it tastes the way broth should.
There are two versions. Bio is made from organic beef bones (EU certified). Classic is broth from grass-fed European cattle without an organic label, which makes it more affordable. In the kitchen you won't notice a difference.
Five recipes
From a 2-minute mug to a weekend stew
One scoop is about 10 grams, a heaped tablespoon.
1. Golden broth as a warm drink (2 minutes)
Put one scoop of powder in a mug, top up with boiling water and stir. Add a little salt, pepper and a drop of lemon. If you like, a pinch of turmeric and ginger. This is what most of our customers drink every day, instead of a second cup of coffee or as something warm in the afternoon. About 9 grams of protein per mug.
2. Pumpkin soup that doesn't come from a carton (25 minutes)
Gently fry an onion and a clove of garlic in a little oil. Add a diced butternut squash (you can leave the skin on) and fry for five more minutes. Top up with 1 litre of water with four scoops of bone broth dissolved in it, simmer gently for twenty minutes, then blend. Season with salt and pepper, and add a teaspoon of Real Roots bone broth paste if you want it even richer.
3. Quick ramen (15 minutes)
Dissolve two scoops of powder in 500 ml of hot water with a splash of soy sauce, half a teaspoon of miso and some grated ginger. Cook the noodles, put them in a bowl, pour the broth over and top with a soft-boiled egg, spring onion and a few sesame seeds. On a weeknight, it's quicker than a takeaway.
4. Risotto with broth that really matters (35 minutes)
Risotto is broth with rice in it; the broth decides everything. Dissolve six scoops in 1.5 litres of warm water and keep it just below the boil. Then carry on as usual: soften a shallot, toast the rice until glossy, add a splash of wine, then add the broth ladle by ladle until the rice is cooked. Finish with butter and Parmesan. The difference from a stock cube is not subtle.
5. Weekend stew (3 hours, 20 minutes of it hands-on)
Brown 800 grams of braising beef (chuck), cut into pieces, then take it out and soften two onions and two carrots in the same pan. Return the meat, add two bay leaves and a tablespoon of mustard, and top up with 750 ml of water with four scoops of bone broth dissolved in it. Lid on, three hours over a low heat. The sauce thickens by itself thanks to the collagen; you don't need flour.
Choose your jar
Bio or Classic?
| Bio | Classic | |
|---|---|---|
| Source | Organic beef bones, EU organic | Grass-fed European cattle |
| Ingredients | One: bone broth | One: bone broth |
| Protein | High in protein | 90 g per 100 g |
| Servings | Approx. 30 per jar | Approx. 30 per jar |
| Price | Higher | Lower |
Powder or paste?
For every day, or for when you really cook
| Bone Broth powder | Bone broth paste (Real Roots) | |
|---|---|---|
| Form | Dry powder, 300 g | Concentrated paste, 550 g |
| Protein | 90 g per 100 g | Lower: more a flavour booster than a protein source |
| Salt | No added salt | Broth and salt |
| Use | Warm drink, soup, a base for everything | Soup, sauce, stew: for depth |
| Storage | In the cupboard | In the fridge after opening |
In short: the powder is your everyday broth and protein base, the paste is the flavour booster for when you really cook. Many customers have both.
For the whole soup season
4 jars, pay for 3
A mug every day and a stew at the weekend: one jar goes quickly that way. Four jars together give approx. 120 servings.
Good to know
Frequently asked questions
How much powder do I use per mug?
One scoop of about 10 grams in a mug of hot water. For soup: about four scoops per litre.
What is the difference between Bio and Classic?
Both are pure beef bone broth from grass-fed cattle, with one ingredient. Bio is certified organic; Classic is not, which makes it more affordable.
Does it contain salt?
No salt is added. You season the broth yourself.
Can I use it instead of a stock cube?
Yes. In soup, sauce, stew or risotto, replace one stock cube with one or two scoops of powder.
Is it suitable for vegetarians?
No. It is broth made from beef bones.
