Canned beef broth or stock is a poor relation to the real thing, and I urge you to try making your own with your pressure cooker. In forty-five minutes, you will have a stock that has a deep, beefy flavor, which will enhance all manner of delicious creations. Beef shanks are large, but any good butcher will go in the back room and saw them into manageable pieces for you. They can also be hard to find, though. If necessary, an equivalent amount of beef ribs will work in this recipe.
MAKES: about 8 cups
INGREDIENTS:
- 2 garlic cloves, minced
- 2 teaspoons salt, plus more if needed
- 1 teaspoon freshly ground black pepper, plus more if needed
- 2 ½ pounds meaty beef shanks or beef ribs, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 large onion, quartered, skin left on
- 3 medium carrots, cut into 2-inch lengths
- 4 celery stalks (including the leaves), cut into 2-inch lengths
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 sprigs fresh thyme
- 8 cups water
INSTRUCTIONS:
- Press the garlic through a garlic press and combine it with the salt and pepper to make a paste. Rub it onto the meat and bones. Heat the oil in the pressure cooker over medium-high heat. Brown the bones in the hot oil, turning to cook them evenly. Add the remaining ingredients and stir up any browned bits on the bottom of the pot. Lock the lid in place and cook at high pressure for 45 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping stearn. Strain the stock through a fine-mesh strainer, discarding the solids. Taste for seasoning and add more salt and pepper if necessary. Cool the stock completely and skim off any fat that may have floated to the surface. transfer to airtight containers and store in the refrigerator for up to 4 days or in the freezer for up to 6 months.
