Eosinophilic Esophagitis Friendly Classic Bone Broth
Total time12 hr 50 min
Prep time20 min
Cook time30 min
4.9(8)
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Learn more →Ingredients
8 servings
- 4 lb beef bones (knuckles, marrow bones, or oxtail, or a mix)
- 2 tbsp apple cider vinegar
- 2 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 large yellow onion, quartered (skin on)
- 1 head garlic, halved crosswise (skin on)
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tsp salt
- 12 cups cold water, plus more as needed
Instructions
- 1
Preheat the oven to 450°F (230°C). Arrange the bones in a single layer in a large roasting pan and drizzle with the olive oil. Roast for 25–30 minutes, turning once halfway through, until the bones are deep brown on all sides.
- 2
Spread the tomato paste over the bones and return the pan to the oven for 5 more minutes, until the paste darkens slightly and smells caramelized.
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