Brown Beef Stock
The rich, full-bodied taste of homemade beef stock is well worth the extra effort of making it from scratch. The pressure cooker makes it even easier by reducing the cooking time to about 30 minutes. It's unbelievable...fresh is best!
1 1/2 |
pounds lean beef, cut into 1-inch cubes | |
4 |
cups water | |
1/2 |
cup chopped onion | |
1/2 |
cup sliced carrots | |
1/4 |
cup chopped celery | |
1 |
bay leaf | |
1 |
teaspoon parsley flakes | |
1 |
teaspoon salt | |
1/4 |
teaspoon black pepper |
Place all ingredients in 4- or 6-quart pressure cooker. Close cover securely. Place pressure regulator on vent pipe. COOK 12 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Strain stock; save beef for soup, if desired; discard all other solids. Skim off fat. Cool and refrigerate or freeze.
Makes 1 Quart