Electric Pressure Cooker/Ninja 4-1/AirFryer Thread 7/7-7/20
Jul 23, 2016 14:42:58 GMT
elaine and marianne like this
Post by oh yvonne on Jul 23, 2016 14:42:58 GMT
Oh, I'm so glad it came out well for you, Marianne. I've never attempted beef stock before. I feel silly asking, but what kind and where do you get the bones to roast? Do you go to the butcher and ask? Or do you save beef bones from meals?
What is your technique?
I smear some tomato paste on the bones and roast them @400 degrees for about an hour or so. Midway through the roasting, I turn the bones over and toss in some chunked up veggies - onion, carrots, celery - and let them roast too. Then I dump it all in the pot, deglaze the roasting pan with a little water, and put that in the pot too. I add a tablespoon of cider vinegar (which helps leach the minerals/nutrients from the bones) and enough water to cover the bones by 2-3 inches (I used about 10 cups for this batch,) add some peppercorns, bay leaves, and this time I added some fresh thyme from my herb pots. I usually don't salt my stock, chicken or beef, preferring to flavor when/if needed while cooking with it.
Normally, I would cook this on low in my crockpot all day, for hours and hours and hours. In the IP, I pushed the manual button, increased the time to 120 mins (I may do it longer next time) and let 'er rip. Oh, and I started out with warmer water so it wouldn't take so long to get up to pressure. I let it depressurize with the natural pressure release (which took quite a while.) Then I strain the big stuff out, and let it cool in the fridge overnight so the grease hardens and rises to the top and you can skim it right off. I heat it a bit after degreasing and strain again with cheesecloth to get any stray, tiny bits out.
I know it sounds time consuming, but it's really quite worth it and so much better than store bought. The IP definitely cuts down on the time; while this batch isn't as rich, gelatin-wise as I'm used to, it still produced a dark flavorful beef stock that works for me!
I think I covered everything; if not, ask again!! lol