All Purpose Rich Brown Beef Stock Recipe
Summary
Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Ingredients
| Beef bones | 2 1/2 Pound | |
| Veal knuckle - 1, cut into pieces | ||
| Lean beef soup meat (either short ribs, bottom round or shin) - 2 lb (1 scant kg) , cut into 1-inch (2.5 cm) cubes | ||
| Garlic | 1 Clove (5gm) | |
| Yellow onions -2 medium, peeled and coarsely chopped | ||
| Lemon juice | 1 Teaspoon, squeezed | |
| Lemon rind - 1 tsp, grated | ||
| Carrots | 2 Medium | |
| Coriander seeds | 1 Teaspoon | |
| Leek - 1, white part, desanded and chunked | ||
| Celery - 1 stalk, with its leaves, chopped | ||
| Parsley | 1/4 Cup (16 tbs) | |
| Thyme | 1 Tablespoon | |
| Marjoram | 1 Tablespoon | |
| Bay leaf - 1 whole | ||
| Cloves - 5 whole | ||
| Salt | 2 Teaspoon | |
| Black peppercorns | 12 To taste | |
| Dry white wine | 1/2 Cup (16 tbs) | |
Directions
MAKING
1) In a 6 quarts pressure cooker, place the bone and knuckle pieces and cover with cold water.
2) Bring to a rapid boil until bubbly, then drain off the water and rinse the bones under running cold water.
3) Rinse the pressure cooker, return the bones and stir in rest of the ingredients.
4) Cover with 2 quarts (2 liters) of cold water so that the pot is full only up to 2/3 capacity.
5) Place the lid, bring up the pressure to 15 pounds and cook for 30 minutes.
6) Then turn off the heat and lower the pressure immediately.
7) Take off the pressure cooker lid and allow to slightly cool down.
8) Skim off the surface fat, strain out all the solids and store the broth covered, in the refrigerator.
SERVING
9) Use as required.
1) In a 6 quarts pressure cooker, place the bone and knuckle pieces and cover with cold water.
2) Bring to a rapid boil until bubbly, then drain off the water and rinse the bones under running cold water.
3) Rinse the pressure cooker, return the bones and stir in rest of the ingredients.
4) Cover with 2 quarts (2 liters) of cold water so that the pot is full only up to 2/3 capacity.
5) Place the lid, bring up the pressure to 15 pounds and cook for 30 minutes.
6) Then turn off the heat and lower the pressure immediately.
7) Take off the pressure cooker lid and allow to slightly cool down.
8) Skim off the surface fat, strain out all the solids and store the broth covered, in the refrigerator.
SERVING
9) Use as required.
Chef
