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Pressure Cooker Browned Beef Stock


  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 2-3 quarts of stock 1x

Description

Pressure Cooker Browned Beef Stock – rich, roasted, beefy stock tor use in soups, stews, and chilis.


Ingredients

Scale
  • 2 pounds beef bones
  • 1 1/2 pound meaty oxtails (or chuck roast, or short ribs – you want cheap and on the bone)
  • 1 can (6 ounces) tomato paste
  • 2 medium onions, peeled and halved
  • 1 head garlic, top 1/3rd trimmed off
  • 2 carrots, peeled
  • 2 stalks celery, trimmed
  • 4 sprigs fresh thyme
  • 10 peppercorns
  • 1 teaspoon fine sea salt
  • Water to cover (8 to 12 cups)

Instructions

  1. Brown bones and aromatics: Heat the oven to 425°F. In a large roasting pan, rub the tomato paste over the beef bones and oxtails. Add the onions, garlic, carrots, and celery to the pan. Put the pan in the oven and roast for 30 minutes. Turn the beef and aromatics and roast for another 15 to 30 minutes, until the beef and aromatics are browned.
  2. Add the ingredients to the pot: Scrape the browned bones and aromatics into the pressure cooker pot. Put the roasting pan on the stove top over medium heat, add a cup of water, and bring the water to a simmer, scraping the browned bits on the bottom of the pan into the water. When all the browned bits are loose, pour the water into the pressure cooker pot. Add the thyme, peppercorns, and teaspoon of salt, and then add 8 to 12 cups of water (stop at 12 cups or the pressure cookers max fill line.)
  3. Pressure cook the stock: Lock the lid on the pressure cooker and bring the cooker to high pressure. Cook on high pressure for 1 hour (1 hour 12 minutes in an electric PC). Turn off the heat and let the pressure come down naturally about 30 more minutes. (12 cups of water hold a lot of heat, so it takes a while for the pressure to drop.) If you get impatient, you can quick release the heat after 15 minutes.
  4. Strain the stock, shred the beef: Using tongs and a slotted spoon, fish out the solids and discard, saving the meat from the beef shanks. (Save any meat from the soup bones that looks useable…but I don’t usually see a lot of meat on my soup bones. Also, the carrots make a nice chef’s treat if you sprinkle them with a little salt.) Set the shank meat aside to cool. Strain the stock through a fine mesh strainer into another large pot, and discard anything the fine mesh strainer catches. Shred the reserved beef. The stock and beef are ready to use; if you are preparing them in advance, let them cool, then refrigerate separately for a couple of days, or freeze for up to six months.
  • Category: Pressure Cooker
  • Cuisine: American
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