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Beef Stock |
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Serves: 9 Print this RecipeUse at least a 6-quart cooker for this recipe. 2 ribs from roasted standing beef rib roast 2 stalks celery, leaves included, halved 4 large onions, with skins, quartered 2 small turnips, quartered 2 bay leaves 8 whole peppercorns 1 sprig parsley 1 sprig rosemary 10 cups water Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Combine all ingredients in pressure cooker. Lock lid and bring to full pressure over high heat. Reduce heat to maintain pressure and cook for 35 minutes. Quick-release pressure. Remove lid. Strain stock into a large bowl or pot. Discard beef bones, vegetables, and seasonings. Chill stock and then skim off accumulated fat. Store, covered, in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use in any recipe calling for beef bouillon, broth, or stock. Beef Stock is from the Cook'n Under Pressure collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Cream of Tomato Soup Cheese Potato Soup Jiffy Minestrone Roasted Red Pepper and Potato Soup Harvest Soup Southwestern Tortilla Soup Sweet Potato-n-Sausage Stew Chicken Stock Beef Stock Thanksgiving Turkey Stock Vegetable Stock Cold-Curing Chicken Soup Zesty Italian Soup Beef Bourguignon Easy Bouillabaisse Game-Night Stew Tortilla Soup New England Clam Chowder |
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