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Ingredients
- 1 lb lean beef Beef bones (1 beef shank cut cross-wise or possibly a piece of short ribs)
- 2 x onions peeled
- 2 x carrots coarsely minced
- 2 x celery ribs with leaves - (to 4) coarsely minced
- 1/2 bn fresh parsley
- 1 x bay leaf
- 4 whl cloves
- 10 x peppercorns Salt to taste
- 8 c. water
Directions
- Place all ingredients in a 5-qt or possibly larger pressure cooker. Bring stock to a boil and skim off any froth that rises to the top.
- Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 45 min.
- Remove from heat and use Natural Release Method.
- Strain stock and allow to cold. Chill. Scrape off fat covering the top of stock. Will keep up to 4 days refrigerated, or possibly freeze for later use.
- This recipe yields 8 c..
- Yield: 8 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2280g | |
| Calories 154 | |
| Calories from Fat 11 | 7% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 222mg | 9% |
| Potassium 867mg | 25% |
| Total Carbs 35.26g | 9% |
| Dietary Fiber 9.3g | 31% |
| Sugars 14.9g | 10% |
| Protein 4.12g | 7% |
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