Pressure Cooker Beef Stock. Rich and full of body, done in a couple of hours thanks to the pressure cooker.
- 1 tbsp vegetable oil
- 4 pounds meaty beef shanks and oxtails
- 1 large onion, trimmed, peeled, and sliced thin
- 2 large carrots, trimmed, peeled and sliced thin
- 1/4 cup tomato paste
- 1 cup red wine (optional)
- 1 dried star anise pod (or substitute 2 bay leaves)
- 1 tsp whole black peppercorns
- 2 quarts of water, or a little more to cover the ingredients
- Brown the beef in two batches: Heat the vegetable oil in the pressure cooker pot over medium-high heat until shimmering. Add half the beef and sear for 3 minutes per side, or until well browned. Remove the beef to a bowl, add the second batch of beef, and brown for 3 minutes per side. Add to the bowl with the rest of the beef.
- Saute the aromatics: Add the onions and carrots to the pot and saute for 5 minutes, or until just stoftened. Add the tomato paste and cook, stirring often, until the tomato paste darkens and the onions start to brown on their edges.
- Deglaze the pot, add the beef: (Optional, but a good idea.) Add the red wine, increase the heat to high, and bring to a boil, scraping the bottom of the pot thoroughly to loosen up any browned bits. Add the beef and any juices in the bowl, then add the water, which should just cover the beef.
- Pressure cook the stock: Lock the lid on the pressure cooker and bring the cooker up to high pressure. Lower the heat to maintain the pressure at high and cook for 1 hour. Remove the pot from the heat and allow the pressure to release naturally, usually about 20 minutes.
- Strain the stock: Strain the stock into another large pot through a fine mesh strainer and cheesecloth.
- Defat the stock: (Optional, but a good idea) Refrigerate the stock overnight, or up to 2 days, so the fat floats to the surface and forms a hard cap. Remove the fat cap from the top of the stock.
- Scraping the congealed fat from the surface
- Look at how much gelatin that has!
- Use or freeze the stock: Use the stock immediately, or freeze for later use. I portion the stock into 1 quart containers (for soups) and 2 cup containers (for pan sauces) before freezing.
- Category: Pressure Cooker
- Cuisine: American