Pressure Cooked Beef Stock
|Beef marrow bones||2 1⁄2 Pound, cut in pieces (Approximately 1 Kilogram)|
|Cold water||2 Pint (Just Over 1 Liter)|
|Carrot||1 , cut into chunks|
|Celery stalk and leaves||1 , halved|
|Parsley stalks||3⁄4 Bunch (75 gm) (Small Bunch)|
|Whole black peppercorns||5|
|Mace blade||1 Small|
1 In a pressure-cooker, place the bones along with the water.
2 Bring to a boil, and remove any scum with a spoon.
3 Add in the remaining ingredients.
4 Cover the cooker with the lid and bring to pressure.
5 Place the 15 lb weight on and cook for 40 minutes.
6 Lower the pressure by allowing the cooker to cool slightly.
7 Place it under cold running water to release.
8 Strain the stock.
9 Allow to cool, removing the fat from the surface.
10 Use as desired.