Beef Stock

Recipe Ingredients

1 lb	454g / 16oz	Lean beef
		Beef bones
		= (1 beef shank cut cross-wise or
		A piece of short ribs)
2		Onions - peeled
2		Carrots - coarsely chopped
2		Celery ribs with leaves - (to 4) - coarsely chopped
1/2		Fresh parsley
1		Bay leaf
4		Whole cloves
10		Peppercorns
		Salt - to taste
8 cups	1896ml	Water

Recipe Instructions

Place all ingredients in a 5-quart or larger pressure cooker. Bring stock to a boil and skim off any froth which rises to the top.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 45 minutes.

Remove from heat and use Natural Release Method.

Strain stock and allow to cool. Refrigerate. Scrape off fat covering the top of stock. Will keep up to 4 days refrigerated, or freeze for later use.

This recipe yields 8 cups.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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