Last Sunday, The Chef and I spent a leisurely morning together at home. Since the weather was perfect, we opened the windows to allow the beautiful, crisp breeze to blow through. We also decided to whip up a batch of homemade beef stock … and when the delicious scent of the simmering stock began to waft through the house, we knew Fall — lovingly referred to as “soup weather” in our house — was here.
There really aren’t many smells better than that of stock simmering on the stove. You can almost taste just how wonderful it’s going to be, can’t you?
We used our trusty pressure cooker to make this batch of stock, and I highly recommend this method. It makes quick work of a normally hours long process, and the result is just as flavorful. And there’s the added bonus of knowing exactly what’s in your stock … which makes this recipe perfect for October #Unprocessed too.
Trust me, if you haven’t gotten a pressure cooker by now, you’ll want to get one … if only for making homemade stock from now on out.
Pressure Cooker Beef Stock
- 3 1/2 pounds beef marrow, neck, or rib bones
- 1 6-ounce can tomato paste
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 4 garlic cloves, peeled
- 1 bunch fresh thyme
- 1 ounce dried porcini mushrooms
- 1 750-ml bottle red wine
1. Preheat the oven to 400 degrees F. Place the bones on a large, parchment paper-lined baking sheet and roast for 30 minutes. Remove from the bones from the oven and brush with the tomato paste. Return the bones to the oven, and roast for an additional 30 minutes.
2. Place the roasted bones, onion, celery, carrot, garlic, thyme, and mushrooms in a large pressure cooker. Add the entire bottle of wine. Fill the empty wine bottle with water, add to the pressure cooker, then repeat, adding one more bottlefull of water. Make sure the total liquid does not exceed your pressure cooker’s “maximum fill” line.
3. Place the lid on the pressure cooker, lock it into place, then bring to high pressure over high heat. Once high pressure is achieved (as noted by the pressure indicator), decrease the heat to low and maintain pressure for 1 hour.
4. Remove the pressure cooker from the heat. Release the pressure by activating the quick release valve, ensuring the steam end of the pressure cooker is pointed away from you. Ensure that the pressure cooker is completely depressurized by noting that the pressure indicator has dropped. Remove the lid from the pressure cooker, tilting it away from you as some residual steam will still be present.
5. Strain the stock, discarding the bones and vegetables.
6. Use the stock immediately, or freeze for later use.
Notes: This recipe makes about 6 cups of stock.
Oh, one more thing. We turned our batch of homemade beef stock into a warm, comforting beef stew … ah, soup weather indeed.