Pressure-cooker Beef Stock

Boil bones in water, skim scum, add vegetables and spices. Pressure cook for 45 minutes. Reduce pressure, strain.

Soup Base Stock Beef

Estimated Nutrition

Calories

200

kcal / serving

350 kcal total

Carbs

per serving

12 g total

Fat

per serving

10 g total

Protein

25g

per serving

45 g total

Cook Time

minutes

Serves

1.75

Litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

1.4

Beef Broth

Cut into 7.5-cm pieces

NutsSeeds

unit

sprig

stalks

units

Vegetables

unit

Onion

Peeled and roughly chopped

unit

Carrot

Peeled and roughly chopped

stalk

Celery

Roughly chopped

Method

Pack the bones into the pressure-cooker and cover with 1.75 litres of cold water.

Bring to the boil and remove all the grey scum that will form.

Tuck the vegetables and bay leaf among the bones and drape the thyme and parsley over the top.

Add the peppercorns.

Put on the lid, bring up to pressure, and using the 6.75-kg weight, cook for 45 minutes.

Reduce the pressure and strain.