Beef stock is traditionally a time-consuming affair, requiring hours upon hours of simmering. With a pressure cooker, what used to take forever can now we done in a fraction of the time, making beef stock a realistic option for home cooks.
Here's how it works: within the cooker's sealed interior, pressure builds as the contents heat up. This change in pressure raises the boiling point of water in the cooker, rising from 212°F at sea level to upwards of 250°F. At those higher temperatures, the beef's tough cartilage, tendons, and ligaments melt down much faster, releasing gelatin and flavor into the surrounding liquid at an accelerated rate.
A beef stock tends to be made with more bones than meat; when made properly, it contains so much gelatin that it sets to an almost rubbery density. As it reduces over heat, its gelatin concentrates, giving it more and more body and viscosity. For these reasons, it's most often used as a base for sauces, stews, soups, and braises. It's also usually a brown stock, meaning the bones and aromatics have been roasted first for deeper flavor and color.
Finally, beef broth can be made from roasted or un-roasted beef and aromatic vegetables, creating either a lighter or darker result. The first thing you need are beef bones . Just go to your butcher and see what they have. I found that five pounds of bones fits in most pressure cookers, but pressure cooker chambers do vary in size, so you may have to adjust accordingly. Ask the butcher to cut the bones if any seem like they'll be too long to fit.
Then add aromatic vegetables—in this case, a mixture of onion, celery, and carrot—which should also be lightly coated in oil, and continue roasting it all together until the bones and vegetables are nicely browned. Be careful not to let anything scorch, since a burnt flavor can taint the entire batch of stock.Transfer all the bones and vegetables to the pressure cooker, then pour off any accumulated fat from the roasting pan.
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