2 celery stalks, diagonally cut into 2-inch pieces
1 large carrot, peeled and diagonally cut into 2-inch pieces
1 large onion, peeled and cut into 8 wedges
1 tablespoon black peppercorns
2 bay leaves
1/2 bunch fresh flat-leaf parsley
8 cups cold water
How to Make It
Preheat oven to 500°.
Brush tomato paste evenly over bones and shanks; place in a large roasting pan. Add celery, carrot, and onion to pan; lightly coat with cooking spray. Bake at 500° for 30 minutes.
Transfer bone mixture to a 6- or 8-quart pressure cooker; add peppercorns, bay leaves, and parsley. Pour 8 cups water over mixture. Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook for 35 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid, and let stand for 20 minutes. Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids. Cover and chill overnight. Skim solidified fat from surface; discard.
Note: Refrigerate stock for up to 1 week or freeze for up to 3 months.
My daughter gave me her 10 year old pressure cooker and I made this recipe. It is wonderful and I can't wait to make the pot roast but this can be used whenever a reicpe calls for beef broth. It jiggles like jello. I didn't add all the beef marrow bones and it still turned out great. Julia Child needed 8 hours but thanks to Cooking Light and the pressure cooker 1 hour.
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