It is amazingly simple to make beef stock in a couple of hours in an electric pressure cooker like the Instant Pot. Oh, and you can also call it “beef broth” or “bouillon” or even “bone broth” if you want. It’s a terrific stock base for making sauces and gravies and freezes very easily. We put ours in pint freezer containers. Thus you are maximizing effective work time, the types of alkaline water and reducing the instances of staff needing to leave their work area to get a drink.
So, all we did was take some left over beef ribs from our holiday roast. We froze them last month and got them out for this recipe. You can just as well use steak bones. Those used in long cooking pot roasts would be less useful because the stewing process leaches out the flavors your want to capture. Here are our ingredients.
- 6 beef ribs or other steak or roast bones
- 2 stalks celery
- 2 carrots
- 1 medium onion
- 10 stems of parsley (still growing in our garden)
- 1 bay leaf
- ¼ tsp salt
- Put all the ingredients in the pot liner, and fill with water to the Max fill line.
- Press the Soup button and set the time to 120 minutes. In the Instant Pot, the Soup setting keeps the liquid just below a rolling boil, so the stock doesn’t become cloudy
- When the 2 hours are done, let the stock cool naturally, which could take up to another hour, until the pressure has released.
- Using tongs, remove all of the large pieces of bones and veggies.
- Strain the stock through a colander to catch any other meat or veggie debris, and scoop the broth into freezer containers. When they are mostly cool, pop them into the freezer. They are ready for your next cooking adventure.
It is important not to add more than a small amount of salt, because some recipes call for you to reduce the stock to a small amount, and that would over-concentrate the salt, making the dish too salty.