SafePlates

Ingredients

• 1 kg beef roast (e.g. shoulder or round)
• 2 EL olive oil
• 500 ml low-histamine vegetable broth (homemade or specially bought as low-histamine)
• 2 carrots
• 1 parsnip
• 1 small sweet potato
• 1 fennel bulb
• Salt (to taste)
• Fresh thyme

Instructions

1. Preheat the oven to 160°C.
2. Rinse the beef, pat it dry, and season with a little salt.
3. Heat the olive oil in a roasting pan and sear the roast on all sides over high heat until it has a nice crust.
4. Remove the meat from the roasting pan and set aside.
5. Wash, peel, and roughly dice the carrots, parsnip, sweet potato, and fennel. Sauté the vegetables in the roasting pan until lightly browned.
6. Return the roast to the roasting pan with the vegetables. Pour in the vegetable broth and add a few sprigs of thyme.
7. Cover the roasting pan with a lid and braise the roast in the preheated oven for about 2 hours, until the meat is tender.
8. Remove the roast from the oven, slice it, and serve with the vegetables.

Tip

This dish is low in histamine, but always make sure that all ingredients are fresh and do not contain any additives that could release histamine.