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PAGE HEADER.....
PRESSURE COOK RECIPES - STOCKS
BEEF STOCK
Makes 2.5 litres
INGREDIENTS
2 tablespoons oil
2 carrots, diced
2 sticks celery, sliced
2 onions, chopped
2 garlic cloves, sliced
1.5kg beef bones, rinsed
2 thyme sprigs
4 parsley stems
2 bay leaves
1 teaspoon black peppercorns
2.5 litres water
METHOD
Sauté setting
1. Press FUNCTION button then select
SAUTE, indicator light will illuminate.
2. Enter 30 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while removable cooking bowl
is heating. Add oil and heat a further 2
minute.
4. Add carrots, celery, onion, garlic
and beef bones and cook, stirring
occasionally for 25 minutes or until
vegetables and bones are a deep golden
brown.
Pressure cook setting
5. Stir in herbs, peppercorns and water
and scrape to dislodge caramelized
cooking juices in the bottom of the
pan.
6. Press FUNCTION button then select
PRESSURE COOK, indicator light will
illuminate.
7. Enter 1 hour TIME, time is displayed
on LED.
8. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
9. Once timer is “0” and 5 beeps sound,
release PRESSURE.
10. Open lid and cool completely.
11. Strain stock through a fine sieve.
Refrigerate until fat rises to the top
and solidifies.
12. Remove hardened fat layer and
discard. Divide into smaller containers;
label and freeze or use straight away.
