Brown Beef Broth Pressure Cooker Recipe

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Recipe Category: Beef

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Brown Beef Broth Pressure Cooker Recipe

Ingredients

Makes 2 quarts – Cooker: 6- to 8-quart – Time: 60 minutes at HIGH pressure

  • 2 tablespoons tomato paste
  • 2 to 2½ pounds cross-cut meaty beef marrow bones (ask the butcher to cut into 2-inch pieces for you on the bandsaw) or small oxtail pieces
  • 1 large carrot, cut into 2-inch chunks
  • 1 large white or yellow onion, cut into 8 wedges
  • 1 to 1½ pounds meaty beef shanks, 1 inch thick
  • 2 ribs celery with leaves, cut into 2-inch chunks
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • ¼ bunch fresh flatleaf parsley
  • 1 cup red or white wine (optional)
  • 8 cups water, or as needed

Method

  1. Preheat the oven to 425° F
  2. Place the bones (not the shanks) in a large shallow roasting pan
  3. Brush the tomato paste evenly over them
  4. Add the carrot and onion to pan; lightly coat with olive oil cooking spray
  5. Roast for 45 minutes
  6. In a 6- to 8-quart pressure cooker, combine the roasted bones and vegetables, shanks, celery, peppercorns, bay leaves, and parsley
  7. Add the wine if using
  8. Add enough of the water to just cover the ingredients
  9. Bring to a boil and skim off the foam with a large spoon
  10. Close and lock the lid
  11. Set the burner heat to high
  12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  13. Set a timer to cook for 60 minutes
  14. Remove the pot from the heat
  15. Open the cooker with the Natural Release method; let stand for 20 minutes
  16. Be careful of the steam as you remove the lid
  17. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the stock through to strain
  18. Press on the solids to extract all the liquid
  19. Discard the solids
  20. Cool to lukewarm
  21. Skim the surface of fat with an oversized spoon
  22. Cover with plastic wrap and refrigerate overnight
  23. The next day, remove the layer of congealed fat on the surface
  24. The stock is ready for use and will keep in an airtight container in the refrigerator up to 3 days or the freezer up to 6 months

Full List of Beef Recipes
Full List of Broth Recipes

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