Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker
- Ready In:
- 13hrs 15mins
- Ingredients:
- 11
- Yields:
-
9 cups
- Serves:
- 9
ingredients
-
OVEN ROASTING
- 2 tablespoons tomato paste
- 3 lbs meaty beef bones with marrow
- 2 1⁄2 lbs beef shanks (1-inch-thick)
- 2 celery ribs, diagonally cut into 2-inch pieces
- 1 large carrot, peeled and diagonally cut into 2-inch pieces
- 1 large onion, peeled and cut into 8 wedges
- cooking spray
-
PRESSURE COOKER
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1⁄2 bunch fresh flat-leaf parsley
- 8 cups cold water
directions
- OVEN ROASTING.
- Preheat oven to 500 degrees F.
- Brush tomato paste evenly over bones and shanks. Place bones and shanks in large roasting pan.
- Add celery, carrot, and onion to roasting pan. Lightly coat with cooking spray.
- Bake at 500 degrees F for 30 minutes.
- PRESSURE COOKER.
- Transfer bone mixture to 6- or 8-quart pressure cooker. Add peppercorns, bay leaves, and parsley. Pour 8 cups COLD water over mixture.
- Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
- Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
- Remove lid, directing steam away from you. Let stand for 20 minutes.
- Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids.
- Cover and chill overnight. Skim solidified fat from surface and discard it.
- Refrigerate for up to 1 week or freeze for up to 3 months.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!