Pressure-cooker Beef Stock

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

Cook Time

45 mins

Produces

1.75 Litres

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Liquids

1.4
kg

Beef Broth

Cut into 7.5-cm pieces

NutsSeeds

1
unit

Bay Leaf

1
sprig

Thyme

8
stalks

Parsley

4
units

Peppercorn

Vegetables

1
unit

Onion

Peeled and roughly chopped

1
unit

Carrot

Peeled and roughly chopped

1
stalk

Celery

Roughly chopped

Steps

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.