Beef bone broth is the original slow food: beef and calf bones simmered patiently with onion, carrot, celery, tomato purée, garlic and sea salt until everything the bones have to give is in the liquid. Mattisson makes theirs organically and jars it ready to use — 240 ml of deep, honest broth with no flavour enhancers, no preservatives, and a milder, rounder taste than any bouillon cube.

What’s actually in the jar

Water, organic beef bones, organic vegetables, a little sea salt — the ingredient list below reads like a recipe rather than a chemistry set. Long simmering draws gelatine and protein out of the bones (3.7 g protein per 100 ml), which is what gives real bone broth the body and gentle richness a stock cube can only imitate with additives. Season it yourself with salt, pepper and herbs; it is deliberately left mild so your dish stays yours.

Closer to a fond than a stock

This broth is reduced well past ordinary stock strength — thicker, darker and fuller, what a French kitchen would call a fond. Use it neat for intensity, or add water to stretch it to soup-base strength. About two tablespoons is the working dose for a sauce, a pan of grains or a mug.

Everyday uses

• Soups and stews — the backbone of chicken soup, vegetable soup, chilli or goulash
• Rice and grains — swap plain water for diluted broth and taste what you’ve been missing
• Sauces and gravies — pasta sauces, stews and Sunday roast gravy all deepen with a spoonful
• “Broffee” — the curious but established habit of a spoonful in coffee; try it once before judging anyone
• A warm mug on its own — especially in the two weeks of the year Malta calls winter

ingredients	Water, Beef bones*, Onions*, Carrot*, Calf bones*, Celery*, Tomato puree*, Garlic*, Sea salt
nutritional value per	100 ml
energy	106 kJ / 25 kcal
fat	0.23 g
fat of which saturated	0.23 g
carbohydrates	1.5 g
of which sugars	0.58 g
proteins	3.7 g
fibres	1.2 g
salty	0.39 g

Allergen note

The vegetables include celery — one of the fourteen declarable allergens, so worth stating plainly. No soy, wheat or dairy appear in this ingredient list.

Storage

Cool and dark until opened; refrigerated (max 7 °C) and used within 3 days once open. Freezing leftovers in an ice-cube tray turns one jar into a dozen single-serve flavour bombs.

Frequently asked questions

Why does it gel in the fridge? That wobble is gelatine from properly simmered bones — the badge of a real bone broth. It melts back to liquid with gentle heat.

Is it a meal replacement? No — it’s a food and a base, best treated as part of normal, varied eating.

Chicken or beef? Beef is deeper and rounder; the Thai chicken broth is brighter and aromatic. Most broth households keep both.

The two-day head start in a jar

Anyone who has made beef broth from scratch knows the arithmetic: roast the bones, simmer the pot for the better part of two days, skim, strain, and surrender the kitchen to the aroma. This jar is that entire process, done organically and consistently, waiting on a shelf. It is the difference between “we could have proper gravy if I’d started yesterday” and proper gravy tonight. For weeknight cooking that’s not a luxury — it’s the whole point, and it’s why a spare jar tends to live permanently in the cupboard once a household has tried one.

Delivery in Malta & Gozo

€6 delivery across Malta and Gozo, free on orders over €40, or collect from St Paul’s Bay. Add a jar to any supplement order — it’s the most practical €-to-flavour upgrade in the shop.