Brown Beef Stock

Makes about 8 cups

2       pounds beef chuck, short ribs or shank
2       pounds beef bones
2       large carrots, cut into 2-inch pieces
2       celery stalks, cut into 2-inch pieces
1       large onion, quartered
1       tablespoon olive oil
2       garlic cloves, peeled
1       teaspoon black peppercorns
10     parsley stems
4       thyme sprigs
1       bay leaf
7       to 8 cups water (being sure not to go
         above the maximum fill line in the
         cooking pot)

Nutritional information per serving (1 cup):
Calories 17 (2% from fat) • carb. 1g • pro. 3g fat 0g • sat. fat 0g • chol. 0mg • sod. 893mg
calc. 12mg • fiber 0g

1. Preheat oven to 425°F. Arrange beef, bones,
carrots, celery, and onion in a shallow
roasting pan. Drizzle with oil and toss to coat.
Roast in oven for about 40 minutes, turning
ingredients halfway through roasting time.
Ingredients on tray should be nicely browned.
2. Put contents of roasting pan minus any
excess oil into the cooking pot of the
Cuisinart® Multicooker. Add the garlic,
peppercorns, herbs, and bay leaf, and then
cover ingredients with water. Secure the lid
and select Stock. Set the pressure to
High, the time for 1 hour 15 minutes, and
press Start.
3. When the tone sounds, allow pressure to
release naturally.
4. Once pressure is completely released, open
lid and strain stock through a fine mesh
strainer. Reserve any meat, discard bones
and vegetables.
5. Cool strained stock to room temperature
before transferring to the refrigerator to
complete the cooling process. When ready
to serve, use a spoon to discard the solid
fat that sits on top of the stock before
using. Stock may be stored for 7 days in the
refrigerator and up to 6 months in the freezer.