Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb oil
1 lg Onion -- coarsely chopped
2 pkg Veal bones
2 stalks Celery -- coarsely chopped
2 lg Carrots -- coarsely chopped
1 md White turnip -- peeled & quartered (optional)
1/4 ts Whole black peppercorns
1 Bay leaf
5 Parsley sprigs
1/2 ts Dried thyme (optional)
2 1/2 qt Water -- cold, up to 3 qt
1 ts Salt -- or to taste
A superb alternative to chicken stock in soups and stews. Browning
the onion builds in a bit more flavor, but you'll produce a fine
stock even if you decide opt skip that step.
Heat the oil in the cooker and saute the onion over medium heat until
lightly brown, stirring frequently, about 4 to 5 minutes. Add the
remaining ingredients, with just enough water to reach the maximum
capacity advised by the manufacturer. Stir carefully to scrape up any
browned bits of onion 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 45 minutes. Let the
pressure drop naturally, about 20 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 overnight. Remove
the congealed fat form the top before using or freezing.
Author's notes:
The stock recipes were tested in a 6-quart cooker. You can increase
the ingredients by 50% if you own an 8-quart cooker, and double the
ingredients for a 10-quart. 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.
