Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Oil -- up to 3 tb
2 1/2 lb Beef shanks or stewing beef --
- cut in 1" cubes
1 1/2 lb Beef bones
2 lg Carrots -- cut in 3 to 4 chunks
3 Celery ribs -- cut in 3 to
- 4 chunks
2 lg Onions -- quartered, * see note
5 Parsley sprigs
1 Bay leaf
1/2 ts Dried thyme
1 ts Salt -- or to taste
1/4 ts Whole black peppercorns
2 1/2 qt Water (approximate); cold
Yield: 2 Quarts
The pressure cooker produces a wonderful stock in an hour, and the
leftover stewing meat can be turned into a delicious hash. Browning
the beef contributes to a richer flavor, but you'll have a fine stock
even if you opt to skip that step.
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
Heat 1 tb of oil in the cooker and brown the shanks or stewing beef
well in 2 to 3 batches, adding extra oil as needed. Tip off the
excess fat and add the remaining ingredients, with just enough water
to reach the maximum capacity 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 heat to maintain high pressure and cook for 1 hour. Let
the pressure drop naturally, about 30 minutes, or use a quick release
lock.) Since it is becoming increasingly 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.
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 high heat bring to high pressure. Adjust the heat
to maintain high pressure and cook 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 excess steam to
escape. Allow the stock to cool slightly. Strain into a large storage
container. Cover and refrigerate or freeze until needed.
Notes:
The stock recipes were tested in a 6 qt cooker. You can increase the
ingredients by 50% if you own an 8 qt cooker, and double the
ingredients for a 10 qt. Add only enough water to reach the maximum
capacity level recommended by the manufacturer.
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.
Use the steaming basket if your cooker comes with one; lift it out
when you're finished cooking for easy draining.
Allow about 20 minutes for a full pot to come up to high pressure.
