Roasted & Pressure Cooked Beef Stock
Ingredients
- 1 ½ lbs. beef soup bones
- 2 large carrots
- 2 stalks of celery
- 1 onion quartered
- 4 garlic cloves
- To Make Stock Add
- 6 cup water
- 2 bay leaves
- 1 tbsp. white vinegar
- 1 tsp. salt
- ½ tsp. peppercorns
Instructions
- Preheat oven to 450 degrees.
- In a dutch oven or on a lined baking pan, place soup bones, carrots, celery, onion, and garlic cloves.
- Roast for 45 minutes.
- Scrape bones, bay leaves, vinegar, salt, peppercorns, vegetables, and water into a pressure cooker or slow cooker.
- Follow instructions in notes to prepare the broth.
- Once done cooking and cooled slightly, strain bones, seasoning, vegetables and discard.
- Let broth cool in the refrigerator and remove fat from the top.
Notes
To Cook Broth in a Pressure Cooker: Cook on a manual setting, on high for 120 minutes. Let the pressure cooker natural-release and proceed to step 6 for canning.
To Cook Broth in a Slow Cooker: Cook on low for at least 12 hours, or up to 24 hours. Proceed to step 6 for canning.
Nutrition
Serving: 1pint | Calories: 373kcal | Carbohydrates: 84g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 697mg | Potassium: 577mg | Fiber: 4g | Sugar: 5g
Servings: 5 pints
Calories: 373kcal
