Pressure Cooked Stock- Veal
Yield
2 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | large |
onions
coarsely chopped |
|
| 2 | packages |
veal bones
|
* |
| 2 | stalks |
celery
coarsely chopped |
*
|
| 2 | large |
carrots
coarsely chopped |
|
| 1 | medium |
turnip
peeled and quartered, optional |
*
|
| ¼ | teaspoon |
black peppercorns
whole |
|
| 1 | each |
bay leaves
|
*
|
| 5 | sprigs |
parsley leaves
|
|
| ½ | teaspoon |
thyme
optional, dried |
*
|
| 2 ½ | quarts |
water
cold |
*
|
| 1 | teaspoon |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | large |
onions
coarsely chopped |
|
| 2 | packages |
veal bones
|
* |
| 2 | stalks |
celery
coarsely chopped |
*
|
| 2 | large |
carrots
coarsely chopped |
|
| 1 | medium |
turnip
peeled and quartered, optional |
*
|
| 1.3 | ml |
black peppercorns
whole |
|
| 1 | each |
bay leaves
|
*
|
| 5 | sprigs |
parsley leaves
|
|
| 2.5 | ml |
thyme
optional, dried |
*
|
| 2.5 | quarts |
water
cold |
*
|
| 5 | ml |
salt
or to taste |
|
Directions
Heat the oil in the cooker and sauté the onion over medium heat until lightly brown, stirring frequently, about 4 to 5 minutes.
Add the remaining ingredients, with just enough water to reach the maximum capacity advised by the manufacturer.
Stir carefully to scrape up any browned bits of onion sticking to the bott om of the pot.
Lock the lid in place and over high heat bring to high pressure . Adjust the heat to maintain high pressure and cook for 45 minutes. Let the pressure drop naturally, about 20 minutes, or use a quick release method.
Remove the lid, tilting it away from you to allow any excess steam to escape. Allow the stock to cool slightly.
Strain into a large storage container. Cover and refrigerate overnight.
Remove the congealed fat form the top before using or freezing.
