Cooking Light Pressure-cooker Beef Stock - 6-qt Pressure Cooker

Total Time: 13 hrs 15 mins Preparation Time: 12 hrs Cook Time: 1 hr 15 mins

Ingredients

• 2 tablespoons tomato paste
• 3 lbs meaty beef bones with marrow
• 2 1/2 lbs beef shanks (1-inch-thick)
• 2 celery ribs, 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

Recipe

• 1 oven roasting.
• 2 preheat oven to 500 degrees f.
• 3 brush tomato paste evenly over bones and shanks. place bones and shanks in large roasting pan.
• 4 add celery, carrot, and onion to roasting pan. lightly coat with cooking spray.
• 5 bake at 500 degrees f for 30 minutes.
• 6 pressure cooker.
• 7 transfer bone mixture to 6- or 8-quart pressure cooker. add peppercorns, bay leaves, and parsley. pour 8 cups cold water over mixture.
• 8 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.
• 9 remove from heat. use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
• 10 remove lid, directing steam away from you. let stand for 20 minutes.
• 11 strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. discard solids.
• 12 cover and chill overnight. skim solidified fat from surface and discard it.
• 13 refrigerate for up to 1 week or freeze for up to 3 months.