Low Histamine Slow-Simmered Bone Broth
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Learn more āIngredients
8 servings
- 3 lb mixed 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
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 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
- 2 bay leaves
- 1 tsp fine sea salt, plus more to taste
- 10ā12 cups cold water, enough to cover bones by 2 inches
Instructions
- 1
Heat the oven to 425Ā°F (220Ā°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 30 minutes, until deeply browned on the underside. Flip and roast for another 15 minutes, until browned on the second side.
- 2
Transfer the roasted bones to a large stockpot (8-quart or larger). Pour off any excess fat from the baking sheet, then add a splash of water to the hot pan and scrape up the browned bits; pour this liquid into the pot.
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