There was a time when every kitchen had a pot gently simmering on the stove. Nothing was wasted. Bones became broth, scraps became soup and nourishment was drawn from every last ingredient.
Bone broth is enjoying a well-deserved revival – not just for its comforting flavour, but for its potential health benefits. And now, some home cooks are taking it one step further by adding powdered organic beef organs for an extra nutritional boost.
One Australian brand, Cell Squared, produces certified organic, grass-fed beef organ blends designed to make “nose-to-tail” nutrition easy – especially for those who don’t enjoy eating liver or other offal.
1–2kg beef bones (marrow bones, knuckles or joints)
2 carrots, chopped
2 celery stalks, chopped
1 onion, quartered
2 tbsp apple cider vinegar
2 bay leaves
Water to cover
Method
Roast bones at 200°C for 30–40 minutes for deeper flavour.
Transfer to a large pot or slow cooker.
Add vegetables, bay leaves and vinegar.
Cover with water.
Simmer gently for 12–24 hours (slow cooker on low works well).
Strain and cool. Refrigerate or freeze in portions.
The result is a rich, golden broth that sets with natural gelatin when chilled — a sign the collagen has been extracted.
Bone broth is rich in collagen, glycine, proline and trace minerals. But it’s relatively low in certain vitamins found in organ meats.
Organic beef organs – particularly liver and heart – are naturally rich in:
Vitamin A (retinol)
Vitamin B12
Folate
Heme iron (highly absorbable)
CoQ10
Rather than simmering whole organs (which can create a strong flavour), many people now stir in a small amount of powdered blend after the broth is cooked.
How to use:
Once your broth is strained and still warm (not boiling), whisk in 1 teaspoon to 1 tablespoon per litre, depending on taste.
A 500g jar of Cell Squared Organic Beef Organs powder retails at around $65, while capsule options are available from approximately $134. Because you only use small amounts, one jar can last quite some time.
Bone broth has long been valued for gut support and joint health thanks to collagen and gelatin. Organ meats, meanwhile, have traditionally been considered some of the most nutrient-dense foods available.
While no single food is a miracle cure, combining broth and organ nutrients creates a concentrated, whole-food option that some Australians are embracing as part of a balanced diet.
As always, those with iron overload conditions or specific medical concerns should speak to their GP before adding concentrated organ supplements.
Emma Claire, an experienced Clinical Nutritionist (BHSc) and Cell Squared’s Nutrition expert shares her favourite recipes using Cell Squared Australian Certified Organic Grass-Fed Beef Organs Powder
Chicken Broth and Rice Bowl
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Ingredients
10cm piece fresh ginger finely chopped
1 spring onion bunch
1 red chilli diced
2 garlic cloves diced
1 large carrot
250g mushrooms
2 large handfuls of shredded silverbeet
250g basmati rice
2L chicken stock (I used 1 L bone broth and 1L of chicken stock)
1 tbsp soy sauce
1/2 tsp turmeric
1 lime
Fresh coriander
2-4 tsp of Cell Squared Australian Certified Organic Grass-Fed Beef Organs Powder
2 chicken breasts
4 eggs
Method
In a deep pan over medium heat, add the spring onion, chilli, garlic, ginger, carrot, and mushrooms with a splash of soy sauce. Cook for 5 minutes until fragrant and softened.
Stir through the rice, then pour in the stock and broth. Add the chicken breasts and bring to a gentle simmer. Cover with a lid and cook for 14 minutes, or until the chicken is cooked through. Remove the chicken and set aside to rest. Continue to simmer the rice with the lid on until fully cooked. Season with salt and pepper.
Shred the chicken and return it to the pan. Stir in the freeze-dried beef organs powder, juice of 1 lime, 1 finely chopped spring onion, and 2 tbsp chopped coriander.
Meanwhile, bring a pot of water to the boil. Add the eggs and cook for 6–8 minutes for a soft centre. Transfer immediately to cold water, peel, and set aside.
Serve the broth in bowls topped with half an egg, extra lime wedges, and fresh herbs.
Grass-Fed Beef Meatballs with Cauliflower Mash & Silverbeet
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Ingredients
Meatballs
500 g grass-fed beef mince
1 small zucchini, grated and squeezed of excess water
1 small carrot, grated
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
2 tbsp almond meal
2 tbsp fresh mint, finely chopped
2 tsp Cell Squared Australian Certified Organic Grass-Fed Beef Organs Powder (optional, for extra nutrients)
1 tbsp olive oil (for cooking)
Salt and pepper, to taste
Cauliflower Mash
1 head cauliflower, chopped into florets
2 tbsp grass-fed ghee (or butter)
2 tbsp fresh parsley, chopped
2 stalks spring onion, chopped
Salt and pepper, to taste
Silverbeet Greens
1 bunch silverbeet (Swiss chard), stems removed, leaves chopped
1 tbsp olive oil
Squeeze of fresh lemon juice
Method
In a large bowl, combine the beef mince, zucchini, carrot, onion, garlic, egg, almond meal, mint, beef organs powder (if using), salt, and pepper. Mix gently with your hands until just combined. Roll into 12–14 small meatballs.
Heat olive oil in a large pan over medium heat. Add the meatballs in batches, cooking for 8–10 minutes, turning to brown evenly, until cooked through. Remove and set aside.
Steam or boil the cauliflower florets until tender (about 8–10 minutes). Drain well, then add to a food processor with ghee, fresh herbs, spring onion, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
In the same pan used for the meatballs, heat olive oil over medium heat. Add silverbeet and sauté for 3–4 minutes, until wilted but still bright. Finish with a squeeze of lemon juice.
Divide cauliflower mash between plates, top with silverbeet, and arrange the meatballs on top. Garnish with extra fresh herbs.
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