Fast, Rich Pressure-Cooker Beef Stock

Name: Fast, Rich Pressure-Cooker Beef Stock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 2 bay leaves; 1 kilograms meaty beef marrow bones; 1 kilograms (1-inch-thick) beef shanks; 1 Tbsp black peppercorns; 1 large carrot, peeled and diagonally cut into 2-inch pieces; 2 celery stalks, diagonally cut into 2-inch pieces; 1 bunches fresh flat-leaf parsley; 1 large onion, peeled and cut into 8 wedges; 2 Tbsps tomato paste; 2 liters cold water

Fast, Rich Pressure-Cooker Beef Stock might be just the main course you are searching for. One serving contains 327 calories, 19g of protein, and 26g of fat. This gluten free, dairy free, and primal recipe serves 9. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up tomato paste, meaty beef marrow bones, beef shanks, and a few other things to make it today.

Instructions

Preheat oven to 50

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Oven

Brush tomato paste evenly over bones and shanks; place in a large roasting pan.

Ingredients you will need

Tomato Paste

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Roasting Pan

Add celery, carrot, and onion to pan; lightly coat with cooking spray.

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Cooking Spray

Carrot

Celery

Onion

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Frying Pan

Bake at 500 for 30 minutes.

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Oven

Transfer bone mixture to a 6- or 8-quart pressure cooker; add peppercorns, bay leaves, and parsley.

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Peppercorns

Bay Leaves

Parsley

Bone

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Pressure Cooker

Pour 8 cups 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.

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Water

Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure.

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Water

Remove lid, and 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; discard.

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Stock