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.
INGREDIENTS | YIELDS 10 CUPS
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
8 cups water
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.