Ingredients
- AB’s Beefy Broth
- 4-6 foodtv.com courtesy of Alton Brown – Makes 4-6 servings
- Vegetable oil
- to and pepper, to taste
- 3 3 3 lbs. combined beef shank and oxtail pieces
- 2 2 2 onions, quartered
- 2 2 2 ribs celery, halved
- 2 2 2 carrots, halved
- 3 3 3 cloves garlic
- 1 1 1 bunch parsley
- 1 1 1 tsp. black peppercorns
- 2 2 2 quarts water
- serve or use as a base for other soup recipes.
Preparation
Step 1
Rich Beef Stock
From the Ultimate Pressure Cooker Cookbook by Tom Lacalamita – approx. 8 cups
3 lbs. beef bones
3 T. vegetable oil
1 large onion, thinly sliced
4 carrots, coarsely chopped
3 ribs celery, coarsely chopped
3 sprigs celery leaves
2 vine ripened tomatoes, peeled, seeded and coarsely chopped, or 3 canned plum tomatoes, seeded and chopped
½ tsp. whole black peppercorns
9 cups water
Preheat the oven to 400 degrees. Rinse the beef bones under running water and pat dry. Place the bones in a single layer in a large roasting pan. Drizzle with the oil and toss to coat. Roast approximately 1 to 1 ½ hours or until deep golden brown. Remove from the pan with a slotted spoon, allowing the grease and oil to drip off.
Place the roasted bones, along with the remaining ingredients, in the pressure cooker. Position the lid and lock in place. Place over high heat and bring to high pressure. Adjust heat to stabilize pressure and cook 25 minutes. Remove from heat and let pressure drop naturally. Once the pressure has dropped, open the pressure cooker. Remove the bones with a slotted spoon and discard. Strain the stock through a fine-mesh stainer, pressing as much liquid from the vegetables as possible before discarding them. Season with salt if desired.