Beef Stock Recipe

• 1 lb lean beef Beef bones (1 beef shank cut cross-wise or possibly a piece of short ribs)
• 2 x onions peeled
• 2 x carrots coarsely minced
• 2 x celery ribs with leaves - (to 4) coarsely minced
• 1/2 bn fresh parsley
• 1 x bay leaf
• 4 whl cloves
• 10 x peppercorns Salt to taste
• 8 c. water

1. Place all ingredients in a 5-qt or possibly larger pressure cooker.
2. Bring stock to a boil and skim off any froth that rises to the top.
3. Close lid and bring pressure to first red ring (8 pounds pressure) over high heat.
4. Adjust heat to stabilize pressure at first red ring.
5. Cook for 45 min.
6. Remove from heat and use Natural Release Method.
7. Strain stock and allow to cold.
8. Chill.
9. Scrape off fat covering the top of stock.
10. Will keep up to 4 days refrigerated, or possibly freeze for later use.
11. This recipe yields 8 c..
12. Yield: 8 c.

lean beef beef, onions, carrots, celery, parsley, bay leaf, cloves, salt, water

Taken from cookeatshare.com/recipes/beef-stock-82427 (may not work)