Low Histamine Beef Bone Broth
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Learn more →Ingredients
8 servings
- 4 lb beef bones (knuckles, marrow bones, and/or oxtail)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- 2 tbsp apple cider vinegar
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 tbsp fresh ginger, thinly sliced
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/8 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1 tsp ground turmeric
- 1 tsp salt, plus more to taste
- 12 cups cold water, or enough to cover bones by 2 inches
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the beef bones in a single layer on a large rimmed baking sheet or roasting pan. Roast for 25–30 minutes, turning once halfway through, until the bones are deeply browned on the cut surfaces.
- 2
Transfer the roasted bones to a large stockpot (12-quart or larger). Pour off and discard any rendered fat from the roasting pan, then add 1–2 cups of the cold water to the hot pan and scrape up the browned bits with a wooden spoon. Pour this liquid into the stockpot.
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