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BEEF STOCK
Makes 2.5 quarts
INGREDIENTS
2 tablespoons oil
2 carrots, diced
2 sticks celery, sliced
2 onions, chopped
2 garlic cloves, sliced
3lbs beef bones, rinsed
2 thyme sprigs
4 parsley stems
2 bay leaves
1 teaspoon black peppercorns
2.5 quarts water
METHOD
Sauté setting
1. Press FUNCTION button then select
SAUTE, indicator light will illuminate.
2. Enter 30 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while removable cooking bowl
is heating. Add oil and heat a further 2
minute.
4. Add carrots, celery, onion, garlic
and beef bones and cook, stirring
occasionally for 25 minutes or until
vegetables and bones are a deep
golden brown.
Pressure Cook setting
5. Stir in herbs, peppercorns and water and
scrape to dislodge caramelized cooking
juices in the bottom of the pan.
6. Press FUNCTION button then select
PRESSURE COOK, indicator light will
illuminate.
7. Enter 1 hour TIME, time is displayed
on LED.
8. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
9. Once timer is “0” and 5 beeps sound,
release PRESSURE.
10. Open lid and cool completely.
11. Strain stock through a fi ne sieve.
Refrigerate until fat rises to the top
and solidifi es.
12. Remove hardened fat layer and discard.
Divide into smaller containers; label
and freeze or use straight away.
PRESSURE COOK RECIPES - STOCKS