There is no need to spend hours of your valuable time anymore when making a quality beef stock, thanks to new generation pressure cookers we can have our pressure cooker beef stock ready in just one hour. Of course as with any stocks we can freeze our beef stock in any quantity we wish, to use at a later date. As i said in my chicken stock post i like to use freezer trays, splitting the stock into individual blocks helps freeze them quicker and gives you maximum control when deciding how much you want to use, i.e if you have 20 blocks, you may only need to use 10 on a particular occasion. If you frozen the stock in one chunk it would be a bit of an headache breaking it down into the amount you need.
Pressure Cooker Beef Stock
Pressure Cooker Beef Stock – You will need
- One tablespoon olive oil
- About 900g (2lb) of beef bones. (You can get these from your local butcher very cheap)
- Roughly 450-500g (1lb) Stewing beef cut into 25mm (1inch) cubes
- 8 cups or 1.9l of water
- 1 Medium sized onion chopped into quarters
- 1 large carrot, biggest one you can find, chop it coarsely
- 1 chopped celery stick (coarsely)
- 5-7 peppercorns or 1/4 teaspoon black ground pepper
- Salt – To taste
- Hand full of fresh parsley
You can add extra ingredients such as a bay leaf, thyme etc but personally i don’t use either of those but i do add just a little Chinese 5 spice (can be bought at any good store), i do this with my chicken stock also, i would recommend you don’t add this ingredient unless its for testing purposes.
Add the oil to your pressure cooker and heat it until its really hot, now add in your beef cubes and bones carefully and allow them to fully brown off. Once fully browned remove and place aside on a plate – Drain off the excess fat first.
Now throw the remaining ingredients into the pressure cooker, safely ensure the lid is properly locked in place and bring to pressure, then lower the heat and cook for around 60 minutes (for fast 15psi pressure cookers) If you check your cookers manual you will be able to work out any differences. Now allow the pressure to drop using your cookers method of releasing pressure.
Now after removing the lid we need to strain the beef stock using a strainer/sieve, use a large wooden spoon (or hand if allowed to cool) to extract as much fluid as you possibly can. Now allow to fully cool and put it in the fridge overnight. You will almost certainly notice some congealed fat form on the top, simply skim this off using a spoon and discard.
Pressure cooker beef stock – Uses
Your newly made beef stock can add a rich intense flavor to may recipes, we should always keep it on hand for those moments when we need to add flavor and complexity to our recipes. Beef stock can be used for many many recipes, it can be used to make excellent soups, stews, risotto’s, and curries. You can even boil potato’s in it for a wonderfully meaty plate of mash. One thing i am certain of, once you have made your own pressure cooker beef stock you will never go back to buying the rubbish sold on shelves at the store.
Want to make a chicken stock also? – Pressure cooker chicken stock