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Pressure Cooked Stock- Veal

 

14

Yield

2

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 6148% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 623mg 26%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 2g
Vitamin A 142% Vitamin C 36%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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