Pressure-cooker Veal Stock
Boil bones in water, skim, add vegetables. Cook under pressure for 45 minutes. Cool, skim fat, add bouquet garni, boil, and reduce.
Estimated Nutrition
| Per Serving | Total | |
|---|---|---|
| Calories | 454.55 kcals | 500 kcals |
| Carbohydrates | 27.27 grams | 30 grams |
| Fat | 18.18 grams | 20 grams |
| Protein | 63.64 grams | 70 grams |
Cook Time
45 mins
Produces
1.1 Litres
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free
Steps
- Wash the bones and put in the pressure-cooker with 570 ml of cold water.
- Bring to the boil and remove the scum.
- Add the vegetables and another 275 ml of cold water.
- Close the cooker, bring to pressure, and cook for 45 minutes.
- Reduce the pressure and strain.
- Allow to cool and skim for fat before adding the bouquet garni and 570 ml of cold water.
- Bring to the boil and reduce slightly.