Yield: 2 Quarts

Daniel Gritzer / Serious Eats

Classic beef stock takes ages to make—often the simmering stage alone lasts 12 hours. That’s made it an unlikely project for most home cooks. But thanks to the pressure cooker, beef stock can be made in a fraction of the time, without sacrificing quality. The result is a deeply flavorful and gelatin-rich stock that will make amazing sauces, braises, stews, and soups. This recipe makes a brown beef stock, meaning the bones and vegetables are roasted first for deeper flavor and color.

• 5lb beef bones, cross-cut beef shank adds flavor to the stock. Using joints and/or beef foot ensures lots of gelatin in the final stock.
• Vegetable oil, for drizzling
• 8oz yellow onion, roughly diced
• 4oz medium carrot, roughly diced
• 3oz large celery rib, roughly diced
• boiling water, for deglazing
• 2medium cloves garlic
• 2sprigs thyme
• 1sprig flat-leaf parsley
• 2TBS tomato paste

Preheat oven to 400°F with rack set in middle position. Lightly coat all the bones with oil and arrange in an even layer on a rimmed baking sheet or in a roasting pan. Roast, turning bones once or twice, until beginning to turn golden-brown, about 30 minutes.

Meanwhile, lightly toss onion, carrot, and celery in oil. When step 1 is complete, scatter all over and around bones and continue roasting until bones and vegetables are nicely browned, about 30 minutes longer. Be careful not to let anything scorch.

Transfer beef bones and roasted vegetables to a pressure cooker. Pour off and discard (or save) any accumulated fat from the roasting pan. Pour a thin layer of boiling water into roasting pan and scrape up any browned bits. Pour pan juices into pressure cooker

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