*  Exported from  MasterCook  *
 
                        Pressure Cooked Stock - Beef
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups and Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   oil (up to 3 tbsp)
    2 1/2  pounds        beef shanks
                         or
                         stewing beef -- cut in 1 cubes
    1 1/2  pounds        beef bones
    2      large         carrots -- cut in 3-4 chunks
    3      stalks        celery -- cut in 3-4 chunks
    2      large         onions, quartered -- * see note
    5      sprigs        parsley
    1                    bay leaf
      1/2  teaspoon      dried thyme
    1      teaspoon      salt -- or to taste
      1/4  teaspoon      whole black peppercorns
    2 1/2  quarts        cold water (10 cups) -- approximately
 
 Yields approximately 2 quarts
 
 The pressure cooker produces a wonderful stock in an hour, and the leftover ste
 wing meat can be turned into a delicious hash.  Browning the beef contributes t
 o a richer flavor, but you'll have a fine stock even if you opt to skip that st
 ep.
 
 This stock can be refrigerated for 5 days and frozen for up to 4 months.
 
 *an alternative is to us 1 large onion, quartered plus 4 to 5 leek greens
 
 Directions:
 Heat 1 tablespoon of oil in the cooker and brown the shanks or stewing beef wel
 l in 2 to 3 batches, adding extra oil as needed.  Tip off the excess fat and ad
 d the remaining ingredients, with just enough water to reach the maximum capaci
 ty level advised by the manufacturer.  Stir carefully to scrape up any browned 
 bits sticking to the bottom of the pot.
 
 Lock the lid in place and over high heat bring to high pressure.  Adjust the he
 at to maintain high pressure and cook for 1 hour.  Let the pressure drop natura
 lly, about 30 minutes, or use a quick release ock.)  Since it is becoming incre
 asingly difficult to get fish heads separately, ask for the head and bones when
  you buy fillets.  Freeze them until you're ready to make this stock
 
 This stock can be refrigerated for 3 days and frozen for up to 4 months.
 
 Directions.
 Place all the ingredients in the cooker plus enough water to reach the maximum 
 capacity level advised by the manufacturer.  Lock the lid in place and over hig
 h heat bring to high pressure.  Adjust the heat to maintain high pressure and c
 ook for 15 minutes.  Let the pressure drop naturally, about 12 minutes, or use 
 a quick release method. Remove the lid, tilting it away from you to allow any e
 xcess steam to escape.  Allow the stock to cool slightly.  Strain into a large 
 storage container.  Cover and refrigerate or freeze until needed.
 
 Author’s Notes:  The stock recipes were tested in a 6-quart cooker.  You can in
 crease the ingredients by 50% if you own an 8-quart cooker, and double the ingr
 edients for a 10-quart.  Add only enough water to reach the maximum capacity le
 vel recommended by the manufacturer.
 
 Author’s Notes:  It is best to prepare meat stocks a day in advance so that you
  can skim off the fat that congeals on top after overnight refrigeration.
 
 Author’s Notes:  Use the steaming basket if your cooker comes with one; lift it
  out when you're finished cooking for easy draining.
 
 Author’s Notes:  Allow about 20 minutes for a full pot to come up to high press
 ure.
 
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