Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Beef Stock




Source of Recipe


Seriouseats.com


Recipe Introduction


I love using the IP for making stock! Instead of a two day long (or all night in the slow cooker) process, it takes part of one day. And you have the makings for delicious sauces.


Recipe Link: https://www.seriouseats.com/recipes/2018/11/pressure-cooker-beef-stock.html

List of Ingredients




5 pounds (2.25kg) meaty beef bones (shank is good)
Vegetable oil, for drizzling
1 (8-ounce; 225g) yellow onion, roughly diced
1 medium (4-ounce; 115g) carrot, roughly diced
1 large (3-ounce; 85g) celery rib, roughly diced
Boiling water, for deglazing + some red wine, optional
2 medium cloves garlic
2 sprigs thyme
1 sprig flat-leaf parsley
2 tablespoons tomato paste


Recipe



Heat oven to 400F. Place the bones and vegetables in a roasting pan. Drizzle with vegetable oil, sprinkle with pepper and dab with tomato paste. Toss to mix well and roasts for about an hour, until everything is golden brown.

Place the bones and vegetables into the IP. Pour off the fat (you can save this to use for something else) and deglaze with the boiling water and wine (if you use the wine). Pour the pan juices into the IP. Add the garlic, thyme, and parsley to the IP. And fill to the “max-fill” line with water.

Put the lid on and pressure cook for 2 hours and 30 minutes on high pressure. Let the pressure off naturally. When the pressure is off, remove the top and strain the stock through a fine-mesh strainer. Defat, if needed. Cool and store in quart bags (generally a quart bag will hold 4 cups).

The stock can be refrigerated in an airtight container for up to a week, or frozen for up to 6 months.