Ingredients
- Vegetable oil
- Salt and pepper
- 3 pounds combined beef shank and oxtail pieces
- 2 onions, quartered
- 2 ribs celery, halved
- 2 carrots, halved
- 3 cloves garlic
- 1 bunch parsley
- 1 teaspoon black peppercorns
- 2 quarts water
Directions
Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.
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By walleye0000
Midlothian, IL
on April 29, 2013
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Made this in my electric cooks essentials P.C. turned out great, it doesn't have a salty bouillon taste. Used it in beef barley soup, used leftover meat. The final soup had a deep beef taste without the salt.
By mtncoops2_12482480
twin peaks, 43
on January 15, 2013
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I like this broth and have made it several times. Perhaps "savory" is the best word to describe it...it certainly does not have an overwhelming flavor, just right in my opinion. I've tried it with a couple of femur bones and the flavor was stronger, but I don't like the earthy marrow flavor, but some I suspect are expecting that.
And for those reviewers who ended up with a bland, weak broth, the problem is probably the pressure cooker. I heard about a pressure test that was done on 11 pressure cookers: 3 of them never reached anywhere near the optimal 15psi. This is why I love the Kuhn Rikon pressure cookers that W and Alton dismiss as too expensive in the show... they essentially have a pressure gauge so you always know what pressure you're at. They're a great investment!
By Cinderella Kumquat
on June 07, 2012
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This recipe seems more like a stock than a broth, so it shouldn't have such a beefy taste so much as feel good in the mouth and be a base to build a soup on.
Read all 15 reviews