PRESSURE COOKER BEEF STOCK
This recipe makes a great-tasting medium-darkness beef broth classic.
Provided by Ryan Toole
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 2h10m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on large baking sheet; bake for 15 minutes. Add onion halves to baking sheet; bake 45 minutes more.
- Place roasted bones and onion in a pressure cooker with carrot, celery, parsley, garlic, salt, peppercorns, thyme, and bay leaves. Pour water up to the 6-quart mark inside pressure cooker; cover with lid and cook according to manufacturer's instructions, about 1 hour. Remove from heat; open pressure cooker carefully.
Nutrition Facts : Calories 19.1 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.6 g, Sodium 542.4 mg, Sugar 1.8 g
PRESSURE COOKER BEEF STOCK
Steps:
- 1. Heat oil in pressure cooker over high heat, with the lid off. Dry bones with paper towels. Add bones to pressure cooker and cook until well-browned, about 10 minutes. 2. Remove bones, add onions, carrots and leeks and cook over medium heat until lightly caramelized, about 10 minutes. Add 1 quart water and bring to a boil while scraping the bottom of the pot, making sure nothing is sticking. 3. Add bones, rest of water, thyme, bay leaf and peppercorns. Seal lid and bring to high pressure (according to manufacturer's instructions). Cook for 40 minutes, adjusting heat as needed to maintain consistent pressure. 4. Quick-release pressure by running tepid water over the lid and sides of the pressure cooker, without allowing water to run into the pressure valve. When pressure is fully released, carefully open lid. Strain stock and degrease.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love