Cooking light pressure-cooker beef stock - 6-qt pressure cooker (recipe)
| Cooking light pressure-cooker beef stock - 6-qt pressure cooker (recipe) | |
|---|---|
| Name | Cooking light pressure-cooker beef stock - 6-qt pressure cooker |
| Ingredients | Tomato paste • Beef bones with marrow • Celery ribs • Carrot • Onion • Black peppercorns • Bay leaves • Fresh flat-leaf parsley • Cold water |
| Cooktime (in hours) | 1.25 |
| Preptime (in hours) | 12 |
| Totaltime (in hours) | 13.25 |
| Keto friendliness | Keto friendly |
| Calories | 16.8 |
| Fat | 0.1 |
| Protein | 0.6 |
| Carbohydrate | 3.9 |
| Fiber | 1 |
| Net carbohydrates | 2.9 |
| Sugar | 1.7 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 48 |
| Servings | 9 |
| Yield | 9 cups |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Cooking light pressure-cooker beef stock - 6-qt pressure cooker (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Cooking light pressure-cooker beef stock - 6-qt pressure cooker (recipe) details
Recipe instructions
- OVEN ROASTING.
- Preheat oven to 500 degrees F.
- Brush tomato paste evenly over bones and shanks. Place bones and shanks in large roasting pan.
- Add celery, carrot, and onion to roasting pan. Lightly coat with cooking spray.
- Bakeat 500 degrees F for 30 minutes.
- PRESSURE COOKER.
- Transfer bone mixture to 6- or 8-quart pressure cooker. Add peppercorns, bay leaves, and parsley. Pour 8 cups COLD water over mixture.
- Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
- Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
- Remove lid, directing steam away from you. Let stand for 20 minutes.
- Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids.
- Cover and chill overnight. Skim solidified fat from surface and discard it.
- Refrigerate for up to 1 week or freeze for up to 3 months
-
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Food tags
Onions, Vegetable, Meat, Pressure Cooker, Stove Top, From Scratch
Cooking light pressure-cooker beef stock - 6-qt pressure cooker (recipe) details
Time:
Prep Time in Hours and Mins:13H15M
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Contributors: Prab R. Tumpati, MD
