Home-made beef broth

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This is a nourishing broth with a little bit of good fat - amazing to make soups or stews with, or eat on its own with a warm slice of a pirog.

We make this broth (bouillon) by cooking whole pieces of beef chuck from The Butchery - who specialises in grass-fed, native breed - with some onion, carrot, bay leaf (from Katya's garden!), pepper corns and a bit of salt. 

* Try to cook our beef pelmeni in this broth and enjoy with some Korean spicy carrots- next level!

The pot is approximately 460 ml, previously frozen to keep the quality.