Classic beef stock takes ages to make\u2014often 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.<\/p>\n
Preheat oven to 400\u00b0F 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.<\/p>\n
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.<\/p>\n
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<\/p>\n
.<\/p>\n","protected":false},"excerpt":{"rendered":"
Yield: 2 Quarts Daniel Gritzer \/ Serious Eats Classic beef stock takes ages to make\u2014often 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…<\/p>\n