Pressure Cooker Beef Broth

"Beef Broth. Use as a base for soups, gravies, stews etc."
 
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Ready In:
1hr 15mins
Ingredients:
10
Yields:
2 quarts
Serves:
8
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ingredients

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directions

  • coat bones and oxtails with a bit of canola oil and salt.
  • get cooker hot, put bones and tails in, do not crowd, brown, do in batches if needed.
  • put meat, veggies, seasoning in pot, water to fill line, bring to boil uncovered, skim off foam/scum.
  • fit and lock lid, bring to full pressure, adjust heat so jiggler barely jiggles.
  • set timer for 45 minutes once full pressure is achieved.
  • after 45 minutes let cool until pressure subsides naturally, open lid carefully, it will still be hot.
  • strain through colander into a big pot, strain again through cheese cloth.
  • pressure cooking can make food taste a little dull, to brighten the flavor add a little lemon juice or sherry.

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RECIPE SUBMITTED BY

<p>I started cooking when I was a kid. The first thing I remember cooking was baloney slices cooked in a half stick of butter, served on toast. I've always liked to be creative. We would often have individual frozen pizzas in the house. I didn't care for them too much the way they were so when I wanted a late night snack I would forage through the fridge for topping for the frozen pizza, onions, mushrooms, peppers, hot dogs (sliced) or whatever was on hand, then I would top that off with additional cheese. The first time my dad saw me do that he looked at me real funny like what in the world are you doing kind of look. But when the pizza came out of the oven it was a sight to behold. It wasn't long before my dad would ask me to do one up for him when I was doing one for myself. <br /><br />I think my skills have improved some since then, people seem to like what I make. I'm not a chef, but am more than a cook. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket" /></p>
 
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