Low Sodium Beef Bone Broth
Discover the nourishing and deeply flavorful world of Low Sodium Beef Bone Broth, a wholesome kitchen staple perfect for health-conscious cooks. Crafted with roasted beef bones, fresh vegetables like carrots, celery, and onion, and the tangy touch of apple cider vinegar, this recipe extracts maximum nutrients and rich umami flavors over a slow simmer that lasts up to 24 hours. Enhanced with bay leaves, black peppercorns, and a final infusion of fresh parsley, this broth is naturally low in sodium without sacrificing taste. Perfect for sipping solo or as a base for soups and stews, its long cook time unlocks vital minerals and collagen, while careful straining and fat removal ensure purity. Prepare a batch and enjoy the versatility and health benefits of this homemade broth, conveniently stored for days or frozen for months.
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Recipe Information
Ingredients
- 3 pounds beef bones
- 2 tablespoons apple cider vinegar
- 2 medium, chopped carrots
- 2 chopped celery stalks
- 1 large, quartered onion
- 4 crushed garlic cloves
- 2 bay leaves
- 1 teaspoon black peppercorns
- 16 cups water
- 1 bunch fresh parsley
Instructions
Begin by preheating your oven to 400°F (200°C).
Place the beef bones on a roasting pan in a single layer. Roast in the preheated oven for 30 minutes, then flip the bones and roast for an additional 30 minutes until they are deeply browned.
Transfer the roasted bones to a large stockpot or slow cooker. Add chopped carrots, celery, quartered onion, crushed garlic cloves, bay leaves, and black peppercorns.
Pour in the apple cider vinegar and enough water to cover the bones and vegetables completely, ensuring everything is submerged. It typically requires about 16 cups of water.
Allow the mixture to sit for 30 minutes before starting the cooking process. This helps draw the nutrients from the bones.
Once the resting time is finished, bring the contents of the pot to a gentle boil over medium-high heat.
Reduce the heat to low, cover, and allow to simmer for a minimum of 12 hours. For best results, let it simmer up to 24 hours, checking occasionally to skim any foam or excess fat from the surface.
About 30 minutes before the broth is finished, add a bunch of fresh parsley to enhance the flavor.
After simmering, remove from heat and strain the broth using a fine mesh strainer, discarding solids. Allow it to cool.
Once cooled, skim off any solidified fat from the surface to further lower sodium content.
Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 6 months.
Nutrition Facts
Calories |
73 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 3.8 g | 1% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 1.4 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
