Tag: stock

Beef stock in 2 hours with an Instant Pot

Beef stock in 2 hours with an Instant Pot

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
  1. Put all the ingredients in the pot liner, and fill with water to the Max fill line.
  2. 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

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  3. When the 2 hours are done, let the stock cool naturally, which could take up to another hour, until the pressure has released.
  4. Using tongs, remove all of the large pieces of bones and veggies.
  5. 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.

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Turkey stock and hot turkey sandwiches

Turkey stock and hot turkey sandwiches

If you had a turkey sometime last week  (ours was Saturday) you probably want to make the most of the leftovers. We decided to make some fresh turkey stock and use it to make  gravy for hot turkey sandwiches. We had frozen the wings, neck and the partially carved drumsticks: enough meat right there to make some great stock.

We tossed the frozen meat and bones into our Instant Pot and added 2 carrots, two stalks of celery and a small onion, halved.

Then we raided our not-quite finished garden for parsley and thyme and added a bay leaf.

Then we added water up to the Max line and closed the pot up. Probably an hour would have been enough, but since we had the time, we set the pot to 120 minutes, using the Soup setting, which keeps the liquid from boiling too vigorously, and let it cook.

At the end of the 2 hours, we let the pot slowly cool for 15 minutes so it wouldn’t spurt and then released the pressure. We bailed out all the vegetables and discarded them, leaving almost 5  quarts of rich turkey stock.

To make the gravy, we put a couple of Tb of olive oil in a cast iron frying pan and cooked 2-3 Tb of flour for a minute or two, and then poured in 2 cups of turkey stock.

After it thickened, we added slices of turkey, so they would heat through.

We buttered the bottom bread slice, since a little fat carries the flavor better, and added several slices of turkey on top of the bread.

Then we topped the sandwich with more bread, and spooned some more gravy over the top.

Not only did we get delicious turkey sandwiches, we got nearly 4 quarts of stock, that we froze for later use. You could use it anywhere you would use chicken stock, and this tastes way better than canned stock does.

Low labor, big success!