Low Histamine Peppered Beef Bone Broth
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Learn more →Ingredients
6 servings
- 3 lb beef bones (knuckles, marrow bones, 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 tbsp olive oil
- 1 tsp whole black peppercorns
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tsp salt
- 10 cups cold water, plus more as needed
Instructions
- 1
Heat the oven to 425°F (220°C). Arrange the beef bones in a single layer in a large roasting pan and drizzle with the olive oil. Roast for 30–35 minutes, turning once halfway through, until the bones are deep brown on the outside.
- 2
Transfer the roasted bones to a large stockpot (8-quart or larger). Add the carrots, celery, peppercorns, thyme, bay leaves, and salt. Pour in the cold water — the bones should be fully submerged; add more water if needed. Stir in the apple cider vinegar.
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