Low Sodium Beef Bone Broth
Savor the rich, comforting flavors of this Low Sodium Beef Bone Broth, a wholesome, nutrient-packed recipe perfect for those seeking a heart-healthy alternative to traditional broths. Crafted with roasted beef bones, aromatic vegetables like carrots, celery, and onion, and a splash of apple cider vinegar to draw out essential minerals, this broth delivers depth without relying on added salt. Simmered low and slow for up to 24 hours, it’s infused with natural flavors and brimming with collagen and nutrients. A touch of fresh parsley added near the end enhances its bright, earthy finish. Perfect as a nourishing base for soups, stews, or on its own as a savory sipping broth, this low sodium option is as versatile as it is satisfying. Make a batch and store it in the fridge or freezer for a convenient, healthy go-to!
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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
Directions
Step 1
Begin by preheating your oven to 400°F (200°C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Allow the mixture to sit for 30 minutes before starting the cooking process. This helps draw the nutrients from the bones.
Step 6
Once the resting time is finished, bring the contents of the pot to a gentle boil over medium-high heat.
Step 7
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.
Step 8
About 30 minutes before the broth is finished, add a bunch of fresh parsley to enhance the flavor.
Step 9
After simmering, remove from heat and strain the broth using a fine mesh strainer, discarding solids. Allow it to cool.
Step 10
Once cooled, skim off any solidified fat from the surface to further lower sodium content.
Step 11
Store the broth in airtight containers in the refrigerator for up to 5 days or freeze for up to 6 months.
Nutrition Facts
| Serving size | (5961.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3135.9 |
| Total Fat 199.5g | 0% |
| Saturated Fat 85.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 884.5mg | 0% |
| Sodium 1374.9mg | 0% |
| Total Carbohydrate 42.1g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 17.9g | |
| Protein 273.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 734.7mg | 0% |
| Iron 40.5mg | 0% |
| Potassium 6021.2mg | 0% |
Source of Calories