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All Purpose Rich Brown Beef Stock

fast.cook's picture
Ingredients
  Beef marrow bones 2 1⁄2 Pound
  Veal knuckle 1 , cut into pieces
  Lean beef soup meat 2 Pound, cut into 1-inch cubes (Either Short Ribs, Bottom Round Or Shin, 1 Scant Kilogram)
  Whole garlic 1 Clove (5 gm), peeled and finely minced
  Yellow onions 2 Medium, peeled and coarsely chopped
  Freshly squeezed lemon juice 1 Teaspoon
  Lemon rind 1 Teaspoon, grated
  Carrots 2 Medium, scraped and cut lengthwise into eighths
  Whole coriander seeds 1 Teaspoon
  Leek white portion only 1 , desanded and chunked
  Celery stalk with leaves 1 , chopped
  Fresh parsley leaves 60 Milliliter, chopped (1/4 Cup, And Stalk)
  Fresh thyme leaves/1 teaspoon dried thyme 1 Tablespoon, chopped
  Marjoram leaves/1 teaspoon dried marjoram 1 Tablespoon, chopped (Fresh)
  Whole bay leaf 1
  Whole cloves 5
  Salt 2 Teaspoon (Or To Taste)
  Whole black peppercorns 12
  Dry white wine 1⁄2 Cup (8 tbs) (1 1/4 Deciliter)
Directions

MAKING
1) In a 6 quarts pressure cooker, place the bone and knuckle pieces and cover with cold water.
2) Bring to a rapid boil until bubbly, then drain off the water and rinse the bones under running cold water.
3) Rinse the pressure cooker, return the bones and stir in rest of the ingredients.
4) Cover with 2 quarts (2 liters) of cold water so that the pot is full only up to 2/3 capacity.
5) Place the lid, bring up the pressure to 15 pounds and cook for 30 minutes.
6) Then turn off the heat and lower the pressure immediately.
7) Take off the pressure cooker lid and allow to slightly cool down.
8) Skim off the surface fat, strain out all the solids and store the broth covered, in the refrigerator.

SERVING
9) Use as required.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Ingredient: 
Beef
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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