Pho Soup

Beef Bone Stock Pressure Cooker

Beef Bone Stock Pressure Cooker

Ingredients

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

• 2 to 3 pounds cross-cut meaty beef marrow bones (ask the butcher to cut into 2-inch pieces)
• 1 large white or yellow onion, cut into 8 wedges, or 2 medium leeks (white and part of green), rinsed well, trimmed, and cut in half crosswise
• 1 large carrot, cut into 2-inch pieces
• 2 ribs celery with leaves, cut into 2-inch pieces
• 6 black peppercorns
• 1 sprig fresh thyme
• 4 sprigs fresh flatleaf parsley
• 8 cups water, or as needed
• 1 tablespoon cider vinegar
• 1 tablespoon sea salt or 2 tablespoons Asian fish sauce

Method

1. In a 6- to 8-quart pressure cooker, combine the bones, onion, carrot, celery, peppercorns, and herbs
2. Add enough of the water to just cover all the ingredients
3. Add the vinegar
4. Bring to a boil and skim off the foam with a large spoon
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 60 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 25 minutes
11. Be careful of the steam as you remove the lid
12. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the stock through to strain
13. Press on the solids to extract all the liquid
14. Discard the solids
15. Cool to lukewarm
16. Skim the surface of fat
17. Stir in the salt
18. Cover with plastic wrap and refrigerate overnight
19. The next day, remove the layer of congealed fat on the surface
20. The stock is ready for use and will keep in an airtight container in the refrigerator up to 5 days or the freezer up to 3 months