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.
Serves: 10Hands-on: 20 minutesTotal: 18 hours 20 minutesDifficulty: Easy
- 3 lbs. soup bones
- 1 lb. beef shank
- 4 large carrots, peeled and cut into 1” chunks
- 2 medium onions, peeled and chopped
- 2 Tbsp. olive oil
- 2 bay leaves
- 5 cloves garlic, peeled and crushed
- 5 peppercorns
- 8 cups water
- Preheat oven to 400°F.
- 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 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.