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Pressure Cooker White Stock

Pressure Cooker White Stock is a modern British recipe for a classic basic white stock made from beef bones and vegetables cooked in a pressure cooker that makes and excellent base for soups and stews of all kinds. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker White Stock.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Sauce RecipesHerb RecipesBeef RecipesVegetable RecipesBritish Recipes


Ingredients:

1kg raw beef bones, cut into 5m lengths
1 medium onion, sliced
1 medium carrot, sliced
2 celery sticks, chopped
1.2l water
1 tsp dried, mixed, herbs
salt and freshly-ground black pepper, to taste

Method:

Wash the bones and place in the base of your pressure cooker along with the onion, carrot and celery. Pour over the water then bring to a boil. Remove any scrum from the surface then add the herbs and seasonings.

Secure the lid on the pressure cooker then bring to pressure over hight heat. Reduce the heat to medium to stabilize the pressure then cook for 60 minutes. Allow the pressure to reduce slowly then strain the stock into a bowl. Set aside to cool and remove any fat from the surface before use.