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

Making Broth

The secrets to making a rich broth include thoroughly browning the bones and vegetables and 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.

  • Preheat oven to 400ºF. In a 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 5–6-quart slow cooker. Pour 1 cup water into roasting pan and scrape up brown bits; add to slow cooker. Pour remaining water into slow cooker. Cover and cook on low for 8–9 hours.

  • Strain broth into a 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.

PER SERVING Calories: 31.45 | Fat: 0.88 g | Saturated fat: 0.29 g | Sodium: 15.65 mg | Cholesterol: 8.85 mg

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