Pressure Cooker Beef Broth

• 1 1/2 lbs beef bones with marrow
• 1 1/2 lbs oxtails
• 1 onion
• 2 celery ribs
• 2 carrots
• 4 garlic cloves
• 1 teaspoon peppercorn
• 1 bay leaf
• 1 teaspoon kosher salt
• 2 quarts water

1. coat bones and oxtails with a bit of canola oil and salt.
2. get cooker hot, put bones and tails in, do not crowd, brown, do in batches if needed.
3. put meat, veggies, seasoning in pot, water to fill line, bring to boil uncovered, skim off foam/scum.
4. fit and lock lid, bring to full pressure, adjust heat so jiggler barely jiggles.
5. set timer for 45 minutes once full pressure is achieved.
6. after 45 minutes let cool until pressure subsides naturally, open lid carefully, it will still be hot.
7. strain through colander into a big pot, strain again through cheese cloth.
8. pressure cooking can make food taste a little dull, to brighten the flavor add a little lemon juice or sherry.

beef, oxtails, onion, celery, carrots, garlic, peppercorn, bay leaf, kosher salt, water

Taken from www.food.com/recipe/pressure-cooker-beef-broth-511532 (may not work)