Best 2 Pressure Cooker Beef Stock Recipes

Beef stock is a staple in many kitchens, adding rich flavor to soups, stews, sauces, and more. With a pressure cooker, you can make beef stock in a fraction of the time it takes to simmer it on the stovetop. This recipe uses a combination of beef bones, vegetables, and herbs to create a flavorful and nutritious stock. You can also make chicken stock, pork stock, or vegetable stock in your pressure cooker. Simply follow the same basic steps, using the appropriate ingredients. Once you've made your stock, you can use it immediately or freeze it for later use. Beef stock is a versatile ingredient that can be used in a variety of dishes. It's a great way to add flavor to your favorite recipes, and it's also a healthy and economical way to use up leftover beef bones.

Here are our top 2 tried and tested recipes!

PRESSURE COOKER BEEF STOCK

Pressure Cooker Beef Stock image

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

Ingredients

1 pound beef bones, or more as desired
1 large sweet onion, unpeeled and cut in half
4 large carrots, cut into 4-inch pieces
4 ribs celery, cut into 4-inch pieces
1 bunch flat-leaf parsley
4 cloves garlic, halved
1 tablespoon salt
1 teaspoon whole black peppercorns
1 teaspoon dried thyme
2 bay leaves
6 quarts water, or as needed

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

PRESSURE COOKER BEEF STOCK image

Categories Beef

Yield 5 cups

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 pounds beef bones
1 yellow onion, finely chopped
1 carrot, peeled and thinly sliced
1 large leek, washed and thinly sliced
5 quarts water
6 sprigs fresh thyme
2 fresh or 1 dried bay leaf
1 teaspoon whole black peppercorns

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 for Making Perfect Pressure Cooker Beef Stock:

Choosing the Right Beef Bones: Opt for marrow bones, oxtail bones, or a combination for a flavorful and gelatin-rich stock.
Roasting the Bones: Roasting the bones before cooking enhances their flavor and adds depth to the stock.
Adding Vegetables and Herbs: Incorporate aromatic vegetables like carrots, celery, and onions, along with herbs like thyme, parsley, and bay leaves, to create a well-rounded flavor profile.
Using a Pressure Cooker: Pressure cookers reduce cooking time and extract maximum flavor from the ingredients.
Skimming the Fat: After cooking, let the stock cool slightly and skim off any excess fat that rises to the surface.
Storing and Freezing: Store the stock in airtight containers in the refrigerator for up to 5 days or freeze it for longer storage.

Conclusion:

```html Making beef stock in a pressure cooker is a convenient and efficient way to create a delicious and versatile base for soups, stews, sauces, and gravies. By following these tips and techniques, you can easily prepare a flavorful and nutritious stock that elevates the taste of your culinary creations. Experiment with different combinations of bones, vegetables, and herbs to discover your own signature beef stock recipe. Enjoy the rich flavors and convenience of homemade stock, and elevate your cooking to the next level! ```