Soups
Brown Beef Stock
Makes about 8 cups
Brown Beef Stock
Makes about 8 cups
For a deeper-flavored beef stock, roast the bones before adding to the Multicooker. If short on time, skip this step.
Nutritional information per serving (1 cup):Calories 17 (2% from fat)
carb. 1g
pro. 3g fat 0g
sat. fat 0g
chol. 0mg
sod. 893mgcalc. 12mg
fiber 0g
carb. 1g
pro. 3g fat 0g
sat. fat 0g
chol. 0mg
sod. 893mgcalc. 12mg
fiber 0g
Ingredients
- 2pounds beef chuck, short ribs or shank
- 2pounds beef bones
- 2large carrots, cut into 2-inch pieces
- 2celery stalks, cut into 2-inch pieces
- 1large onion, quartered
- 1tablespoon olive oil
- 2garlic cloves, peeled
- 1teaspoon black peppercorns
- 10parsley stems
- 4thyme sprigs
- 1bay leaf
- 7to 8 cups water (being sure not to go
- above the maximum fill line in the
- cooking pot)
Preparation
- 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.
