Fast, Rich Pressure-Cooker Beef Stock Recipe

Name: Fast, Rich Pressure-Cooker Beef Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons tomato paste; 3 pounds meaty beef marrow bones; 2 1/2 pounds (1-inch-thick) beef shanks; 2 celery stalks, diagonally cut into 2-inch pieces; 1 large carrot, peeled and diagonally cut into 2-inch pieces; 1 large onion, peeled and cut into 8 wedges; Cooking spray; 1 tablespoon black peppercorns; 2 bay leaves; 1/2 bunch fresh flat-leaf parsley; 8 cups cold water

Servings: persons

2 tablespoons tomato paste
3 pounds meaty beef marrow bones
2 1/2 pounds (1-inch-thick) beef shanks
2 celery stalks, diagonally cut into 2-inch pieces
1 large carrot, peeled and diagonally cut into 2-inch pieces
1 large onion, peeled and cut into 8 wedges
Cooking spray
1 tablespoon black peppercorns
2 bay leaves
1/2 bunch fresh flat-leaf parsley
8 cups cold water

1
Preheat oven to 500u00b0.
2
Brush tomato paste evenly over bones and shanks; place in a large roasting pan. Add celery, carrot, and onion to pan; lightly coat with cooking spray. Bake at 500u00b0 for 30 minutes.
3
Transfer bone mixture to a 6- or 8-quart pressure cooker; add peppercorns, bay leaves, and parsley. Pour 8 cups water over mixture. Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook for 35 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid, and let stand for 20 minutes. Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids. Cover and chill overnight. Skim solidified fat from surface; discard.
4
Note: Refrigerate stock for up to 1 week or freeze for up to 3 months.

1595

kcal

Calories

106

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons tomato paste, 3 pounds meaty beef marrow bones, 2 1/2 pounds (1-inch-thick) beef shanks, 2 celery stalks, diagonally cut into 2-inch pieces, and more.

Yes, Fast, Rich Pressure-Cooker Beef Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fast, Rich Pressure-Cooker Beef Stock

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