Best 2 Pressure Cooker Beef Stock Recipes
Crafting a flavorful and nutritious beef stock in the convenience of a pressure cooker is an art that can transform your culinary creations. This modern kitchen essential offers an efficient and time-saving approach to extracting the rich essence from beef bones and vegetables, yielding a versatile broth that elevates soups, stews, sauces, and more. Discover the secrets to creating an exceptional pressure cooker beef stock that will enhance your cooking repertoire and bring depth and complexity to your favorite dishes.
Here are our top 2 tried and tested recipes!
PRESSURE COOKER BEEF STOCK
This recipe makes a great-tasting medium-darkness beef broth classic.
Provided by Ryan Toole
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 2h10m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on large baking sheet; bake for 15 minutes. Add onion halves to baking sheet; bake 45 minutes more.
- Place roasted bones and onion in a pressure cooker with carrot, celery, parsley, garlic, salt, peppercorns, thyme, and bay leaves. Pour water up to the 6-quart mark inside pressure cooker; cover with lid and cook according to manufacturer's instructions, about 1 hour. Remove from heat; open pressure cooker carefully.
Nutrition Facts : Calories 19.1 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.6 g, Sodium 542.4 mg, Sugar 1.8 g
PRESSURE COOKER BEEF STOCK
Steps:
- 1. Heat oil in pressure cooker over high heat, with the lid off. Dry bones with paper towels. Add bones to pressure cooker and cook until well-browned, about 10 minutes. 2. Remove bones, add onions, carrots and leeks and cook over medium heat until lightly caramelized, about 10 minutes. Add 1 quart water and bring to a boil while scraping the bottom of the pot, making sure nothing is sticking. 3. Add bones, rest of water, thyme, bay leaf and peppercorns. Seal lid and bring to high pressure (according to manufacturer's instructions). Cook for 40 minutes, adjusting heat as needed to maintain consistent pressure. 4. Quick-release pressure by running tepid water over the lid and sides of the pressure cooker, without allowing water to run into the pressure valve. When pressure is fully released, carefully open lid. Strain stock and degrease.
Tips:
- Use a variety of bones: Beef marrow bones, knuckles, and neck bones all contribute different flavors and nutrients to the stock.
- Roast the bones before simmering: This step adds a rich, caramelized flavor to the stock.
- Add vegetables and herbs: Carrots, celery, onions, and garlic are classic additions to beef stock. You can also add herbs like thyme, rosemary, and bay leaves.
- Simmer the stock for at least 4 hours: The longer you simmer the stock, the more flavor it will have.
- Strain the stock before using: This will remove any solids and give you a clear, flavorful broth.
Conclusion:
Making beef stock in a pressure cooker is a quick and easy way to create a delicious and versatile ingredient. With just a few simple steps, you can have a pot of rich, flavorful stock that can be used in soups, stews, sauces, and gravies. So next time you're looking for a way to add flavor to your cooking, reach for your pressure cooker and make a batch of beef stock. You'll be glad you did!
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