Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pressure Cooker Beef Stock
- add review
- #34756
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 ribs from roasted standing beef rib roast
2 stalk celery, leaves included, halved
4 large onions, with skins, quartered
2 small turnips, quartered
2 bay leaves
8 whole peppercorns
1 sprig fresh parsley
1 sprig rosemary
10 cups water
directions
NOTE: Use at least a 6-quart cooker for this recipe.
Combine all ingredients in pressure cooker. Lock lid and bring to full pressure over high heat. Reduce heat to maintain pressure and cook for 35 minutes. Quick-release pressure. Remove lid.
Strain stock into a large bowl or pot. Discard beef bones, vegetables, and seasonings. Chill stock and then skim off accumulated fat.
Store, covered, in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use in any recipe calling for beef bouillon, broth, or stock.
added by
nutrition data
Nutritional data has not been calculated yet.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
see more pressure cooker recipes
reviews & comments