Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 13hrs 15mins
SERVES: 9
YIELD: 9 cups
UNITS: US

INGREDIENTS

Nutrition
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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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