 | Recipe of Pressure Cooked Stock- Beef - Food Recipes | -- MasterCook Extracted --
Pressure Cooked Stock - Beef
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1
Preparation Time :0:00
Categories : Soups and Stocks
Ingredients - Preparation Method:
2 tablespoons oil (up to 3 tbsp) 2 1/2 pounds beef shanks or stewing beef -- cut in 1" cubes 1 1/2 pounds beef bones 2 large carrots -- cut in 3-4 chunks 3 stalks celery -- cut in 3-4 chunks 2 large onions, quartered -- * see note 5 sprigs parsley 1 bay leaf 1/2 teaspoon dried thyme 1 teaspoon salt -- or to taste 1/4 teaspoon whole black peppercorns 2 1/2 quarts cold water (10 cups) -- approximately Yields approximately 2 quarts The pressure cooker produces a wonderful stock in an hour, and the leftover ste wing meat can be turned into a delicious hash. Browning the beef contributes t o a richer flavor, but you'll have a fine stock even if you opt to skip that st ep. This stock can be refrigerated for 5 days and frozen for up to 4 months. *an alternative is to us 1 large onion, quartered plus 4 to 5 leek greens Directions: Heat 1 tablespoon of oil in the cooker and brown the shanks or stewing beef wel l in 2 to 3 batches, adding extra oil as needed. Tip off the excess fat and ad d the remaining ingredients, with just enough water to reach the maximum capaci ty level advised by the manufacturer. Stir carefully to scrape up any browned bits sticking to the bottom of the pot. Lock the lid in place and over high heat bring to high pressure. Adjust the he at to maintain high pressure and cook for 1 hour. Let the pressure drop natura lly, about 30 minutes, or use a quick release ock.) Since it is becoming incre asingly difficult to get fish heads separately, ask for the head and bones when you buy fillets. Freeze them until you're ready to make this stock This stock can be refrigerated for 3 days and frozen for up to 4 months. Directions. Place all the ingredients in the cooker plus enough water to reach the maximum capacity level advised by the manufacturer. Lock the lid in place and over hig h heat bring to high pressure. Adjust the heat to maintain high pressure and c ook for 15 minutes. Let the pressure drop naturally, about 12 minutes, or use a quick release method. Remove the lid, tilting it away from you to allow any e xcess steam to escape. Allow the stock to cool slightly. Strain into a large storage container. Cover and refrigerate or freeze until needed. Author's Notes: The stock recipes were tested in a 6-quart cooker. You can in crease the ingredients by 50% if you own an 8-quart cooker, and double the ingr edients for a 10-quart. Add only enough water to reach the maximum capacity le vel recommended by the manufacturer. Author's Notes: It is best to prepare meat stocks a day in advance so that you can skim off the fat that congeals on top after overnight refrigeration. Author's Notes: Use the steaming basket if your cooker comes with one; lift it out when you're finished cooking for easy draining. Author's Notes: Allow about 20 minutes for a full pot to come up to high press ure. - - - - - - - - - - - - - - - - - - |
