Beef Stock
3 lbs beef bones
1 oz tomato paste thinned with 1 tbsp water
2 stalk celery, leaves included, halved
4 large onions, with skins, quartered
2 bay leaves
8 whole peppercorns
1 sprig parsley
1 sprig rosemary
10 cups water
Directions:
Use at least a 6-quart cooker for this recipe.
Heat the oven to 400F. Place the bones on a rack on a sheet pan and roast for 30 minutes. Paint the bones with a thin layer of the thinned tomato paste, and roast for an additional 30 minutes, until evenly browned.
Combine all ingredients in pressure cooker. Lock lid and bring to full pressure over high heat.
Reduce heat to maintain pressure and cook for 35 minutes. Quick-release pressure. Remove lid.
Strain stock into a large bowl or pot. Discard beef bones, vegetables, and seasonings. Chill stock and then skim off accumulated fat. Store, covered, in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use in any recipe calling for beef bouillon, broth, or stock.
rtf format