Beef Broth Pressure Cooker Experiment
I wanted to try making a good strong beef broth in my pressure cooker.
After doing some research and blending some techniques and recipes I came up with the following method.
The recipe was as follows:
2164g Beef Shank Soup Bones with Meat
1262g Beef Neck Bones with Meat
Olive Oil
Coat meat with olive oil. Roast in ½ - 3” pan in the oven at 435F for 60 minutes, turning every 10-15 minutes.
178g Pinot Noir Red Wine
4000g Cold Water
16g Salt
3g Peppercorns
3 Bay Leaves
Put roasted meat in the pressure cooker on a ½ inch rack. Use the Wine to deglaze the ½ 3” pan, pour it into the pressure cooker, add the water, salt, peppercorns, and bay leaves into the pressure cooker. Seal and bring up to 15 psi. Pressure cook at 15 psi for 2 hours.
Rack in bottom of pressure cooker
Meat added on top of rack
Deglaze 1/2 3" pan with the wine
Add deglaze, water, salt, bay leaves, peppercorns.
175g Celery 3” pieces
265g Carrot 3” pieces
250g Onion cut into quarters
31g Garlic Cloves pealed, smashed, and halved
60g Button Mushroom sliced thick
35g Fresh Parsley
35g Beef Tallow
35g Butter
46g Jameson Irish Whiskey
Heat a large frying pan on the range, add the tallow and butter. Fry the onions in the pan on high for 5 minutes. Add carrot, celery, garlic, mushrooms, to the onions in the pan and fry another 5 minutes on high. Add the parsley to vegetables in the frying pan and fry for 5 minutes. Add the whiskey and deglaze for 1 minute. Open the pressure cooker and add the vegetables. Close the pressure cooker and build pressure to 15 psi. Pressure cook at 15 psi for 2 hours.
Fry vegetable in the butter/tallow
Add vegetables to the pressure cooker
Allow to naturally cool down to Zero psi before opening the pressure cooker. Remove the large chunks of meat, bone, and vegetables. Strain the stock through a wire strainer with two layers of cheese cloth. Skim the fat off the top. Bring the broth up to a rolling boil with the heat on one side of the stock pot. Skim off remaining fat and foam from the broth (the foam and fat with collect in an area on the opposite side of heat).
Total Yield:
6 Pints of Broth
663g of Beef Meat
Notes: The broth turned out to be strong in flavor and dark in color, as dark as coffee. I have about a cup in a bowl in the refrigerator and will see if it gels overnight and post in the morning.
Here is the end result:
As it is so dark I took a picture with a maglite flashlight from the bottom and from the back to better see the color.
