Low-Sodium Beef Broth
Even low-sodium varieties of canned beef broth have large amounts of sodium, about 400 mg per cup. This rich broth has hardly any sodium, but it does have lots of flavor.
- 3 pounds soup bones
- 1 pound beef shank
- 4 carrots, cut into 1″ chunks
- 2 onions, chopped
- 2 tablespoons olive oil
- 2 bay leaves
- 5 cloves garlic, crushed
- 5 peppercorns
- 8 cups water
Preheat oven to 400ºF. In large roasting pan, place soup bones, beef shank, carrots, and onions. Drizzle with olive oil and toss to coat. Roast for 2 hours or until bones and vegetables are brown.
Place roasted bones and vegetables along with bay leaves, garlic, and peppercorns in a 5- to 6-quart slow cooker. Pour 1 cup water into roasting pan and scrape up brown bits; add to slow cooker. Then pour remaining water into slow cooker. Cover and cook on low for 8–9 hours.
Strain broth into large bowl; discard solids. Cover broth and refrigerate overnight.
In the morning, remove fat solidified on surface and discard. Pour broth into freezer containers, seal, label, and freeze up to 3 months.
To use, defrost in refrigerator overnight.
Yields 10 cups
Fat: 0.88 grams
Saturated fat: 0.29 grams
Dietary fiber: 0.11 grams
Sodium: 15.65 mg
Cholesterol: 8.85 mg
The secrets to making a rich broth include thoroughly browning the bones and vegetables and also letting the broth simmer a long time. You can also clarify the broth; when the fat has been removed, bring the broth to a boil with the shell of an egg. Simmer for 5 minutes, then strain the broth through several layers of cheesecloth or a coffee strainer.