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American · Sauce / condiment
Pressure Cooker Beef Stock
Roasted beef bones and oxtail give this stock deep color and body, and a pressure cooker pulls the flavor out in under an hour. It is the base for gravies, braises and soups.
- YieldMakes about 3 liters (3 quarts)
- Hands-on45 min
- Total10 h 55 min
- Difficulty
Ingredients
- 900 gbeef or veal bones, cut into 5 cm (2 inch) pieces
- 450 goxtails
- 1 tbsptomato paste
- 3 tbspcanola oil, divided
- 1 tspkosher salt
- to tastefreshly ground black pepper
- 1onion, skin on, root and stem trimmed, quartered
- 2carrots, cut into thirds
- 4 stalkscelery, cut into thirds
- 4 clovesgarlic
- 2bay leaves
- 4 sprigsthyme
- 6 sprigsparsley
- 1 tspblack peppercorns
- 2whole cloves
- 3.3 Lcold water, 2 cups for deglazing, the rest for the pot
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