Demonstrated in store by “Eugenia” for Fissler pressure cookers
- 1 kg beef bones, sawed by the butcher into 1-2 inch pieces
- 500g cross-cut meaty beef shanks
- 1 tbs vegetable oil
- 1 small onion, coarsely chopped
- 1 small carrot, coarsely chopped
- 1 small celery rib with leaves, coarsely chopped
- 1 clove garlic
- 1 tbs tomato paste
- ¼ tsp dried thyme
- ¼ tsp black peppercorns
- 4 parsley sprigs
- 1 bay leaf
- 2 quarts, 1900ml water
In an 8 litre pressure cooker, heat the oil over a medium-high heat. In batches, add bones and shanks and cook, turning occasionally, until lightly browned, about 6 minutes. Transfer to a plate and set aside.
Pour all but 1 tablespoon of the fat from the pot. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables soften, about 2 minutes. Return the shank and bones to the pot. Stir in the tomato paste, thyme, peppercorns, parsley and bay leaf. Add the water.
Lock the lid in place, bring to high pressure (2) over a high heat. Adjust the heat to maintain the pressure (2). Cook for 1 hour.
Remove from heat and release the pressure naturally. This will take 20 minutes. Strain the stock into a large bowl. Cool completely. Cover and refrigerate overnight.
Using a large spoon, remove the chilled fat from the surface of the stock.
(The stock can be prepared up to 3 days ahead, stored in an airtight container and refrigerated, or frozen for up to 6 months.)
lekitchen.blog 