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Old 03-10-2013, 10:43 AM   #1
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Beef Stock in the Pressure Cooker

I'm making beef stock in the pressure cooker in order to have French Onion Soup later this week.

Went to the Asian grocery store, Super H Mart, and bought a bag of soup bones and beef knuckles. About 5 pounds. Roasting them in the oven then I'll deglaze the pan and add everything to the pressure cooker with some aromatics (onions, carrots, celery, thyme, etc.) and cook for about an hour.

Here they are roasting in the oven at 450 degrees.

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Old 03-10-2013, 11:06 AM   #2
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Oh yum that is gonna be some DELICIOUS stock!

Add a beer to it too - it really adds a great depth of flavor to a stock, IMHO!

I added a Henry Weinhard's winter wheat to my ham stock yesterday. Nothing else but that, the ham bones, and water. It's jellified and beautiful today!
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Old 03-10-2013, 11:42 AM   #3
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Yum! I love ham stock. A whole lot of smoky, salty goodness. My mom always cooked beans in ham stock. In the pressure cooker of course! I just looked for a bottle of beer and couldn't find one. (I'm not a beer drinker) I thought I had a bottle of red I could add some (and drink some) but I'm all out.

Here are the beef bones all roasted and waiting to go back in the pot. (This is a big bowl although the picture doesn't show it.)

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Old 03-10-2013, 12:44 PM   #4
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Here's the onions, carrots, celery and spices roasting in the pressure cooker.



After this picture I put the bones in with enough water to cover them and put the top on the pressure cooker. They're cooking now and should be ready in about 40 minute.
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Old 03-10-2013, 02:08 PM   #5
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I'm gonna pressure can my cubed ham with that ham stock I made. Prolly tomorrow. Can't wait to have beautiful jars of ham yumminess waiting for me any time I want an omelette or a pot of beans!
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Old 03-10-2013, 02:14 PM   #6
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Bones finished cooking & I've taken them out with a slotted spoon and strained the broth through a double layer of cheesecloth in a colander. The broth is now in my small cast iron dutch oven cooling a little before going into the fridge to solidify the fat.

So now Charski, what do I do with the bones? Can I make broth with them again? Save them for the dog? She's had one and loved it. Throw them out?
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Old 03-10-2013, 02:16 PM   #7
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Quote:
Originally Posted by Charski View Post
I'm gonna pressure can my cubed ham with that ham stock I made. Prolly tomorrow. Can't wait to have beautiful jars of ham yumminess waiting for me any time I want an omelette or a pot of beans!
That sounds wonderful! I'm probably going to freeze whatever stock I don't use. I think I'll reduce it down about 50% before I freeze it.
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Old 03-10-2013, 02:17 PM   #8
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I'm curious. Why do you roast the bones before presure cooking?
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Old 03-10-2013, 02:27 PM   #9
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You don't have to. I just thought it would be easier, as in easier for me, to roast them all at one time rather than browning them in batches. I use a sheet sized heavy duty foil pan to roast them, then I deglazed the pan and threw it away in the recycle bin.
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Old 03-10-2013, 04:56 PM   #10
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You roast them to give the finished broth a rich deep flavor. It's not essential but it really adds to the good taste.

Greybb, I never fed cooked bones to my dog, they splinter too easily - but maybe they're softer after the pressure cooking? Didn't have a pressure cooker when I had my last dog! As for making more stock, in my experience pressure cooking usually extracts the bulk of the flavor out the first time through. The ham bones I cooked still had some ham clinging to them and to me, those bits lack much flavor at all after running them in the PC for 30 minutes.

But heck, try it if you want - what do you have to lose besides some water and a little time?!
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Old 03-10-2013, 07:50 PM   #11
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I think I'm just going to give them to the dog for treats. They don't seem to be splintering and are soft enough for her to chew. She really loves them, plus she's eating the veggies cooked with the bones!

She's on a grain free diet so all she eats is protein, fruit and veggies. Sort of like me. LOL!
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Old 03-10-2013, 08:18 PM   #12
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Just keep an eye on her when she's eating one, in case it starts to splinter apart - those sharp bones are NOT funny if they pierce their gums or worse, intestines!
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Old 03-10-2013, 08:24 PM   #13
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My Vet and I

Agree to no bones for doggies.

My neighbor's dog died of bones that splintered in
her intestines and she died. I won't ever forget that.
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Old 03-10-2013, 08:33 PM   #14
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Okay! I'm convinced! No bones for Trixie. She'll be sad, but I'm sure she'll get over it.
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Old 03-10-2013, 11:03 PM   #15
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Get her a raw bone to gnaw on - preferably a knuckle bone, they LOVE those - my old girl Fritzi (Rottie) used to go nuts when I brought her home a knuckle bone.
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Old 03-11-2013, 07:20 PM   #16
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Well, I made the French Onion Soup tonight using this stock and the onions I had caramelized yesterday. I have to say it rivaled many FOS that I've had in restaurants although it does need some tweaking. I didn't really follow a recipe but here's what I added to the onions and the stock - about a tablespoon of tomato paste, a couple of tablespoons of cooking Sherry, lots of fresh ground pepper, and some Worcester sauce.

I let it cook down by about half and it was well worth the effort. I'm going to do it again next weekend.
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Old 03-15-2013, 10:07 PM   #17
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How long do you pressure cook them? 5, 10, or 15 lbs?
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Old 03-16-2013, 07:50 AM   #18
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I cooked them for about 50 minutes. My pressure cooker doesn't have a setting for the # of pounds of pressure. I think my pot is at 10 #'s

It's well worth it! Tomorrow I'm doing chicken stock.
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Old 03-16-2013, 10:27 AM   #19
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Thanks greybb1. I think I'll just start a bone bag in the freezer until I get enough to do a pot.
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Old 03-16-2013, 11:16 AM   #20
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That looks yummy!

I do a chicken stock with store roasted chickens. i take the meat off first though.
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Old 03-16-2013, 07:36 PM   #21
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I'm trying my hand at chicken stock tomorrow! The beef couldn't be easier.
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