BEEF BROTH
MAKES: 3 QUARTS
TOTAL TIME: ABOUT 2 HOURS
PRESSURE LEVEL: HIGH
RELEASE: QUICK
TIME UNDER PRESSURE: 1½ HOURS
INGREDIENTS
|
3 |
pounds beef bones |
|
1 |
tablespoon vegetable oil |
|
1 |
onion, chopped |
|
1 |
carrot, peeled and chopped |
|
1 |
celery rib, chopped |
|
3 |
tablespoons tomato paste |
|
¾ |
cup dry red wine |
|
3 |
quarts water |
|
1 |
pound white mushrooms, trimmed and halved |
|
2 |
tablespoons soy sauce |
|
1 |
teaspoon salt |
|
3 |
bay leaves |
1. BUILD FLAVOR: Arrange beef bones on paper towel–lined plate and microwave until well browned, 8 to 10 minutes.
2. Heat oil in pressure-cooker pot over medium heat until shimmering. Stir in onion, carrot, and celery and cook until softened and well browned, 8 to 10 minutes. Stir in tomato paste and cook until fragrant, about 30 seconds. Stir in wine and scrape up all browned bits from bottom of pot using wooden spoon. Stir in water, mushrooms, soy sauce, salt, bay leaves, and microwaved beef bones.
3. HIGH PRESSURE FOR 1½ HOURS: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 1½ hours, adjusting heat as needed to maintain high pressure.
4. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
5. Remove and discard bones, letting excess broth drain back into pot. Strain broth through fine-mesh strainer into clean container, pressing on solids to extract as much liquid as possible; discard solids. Using large spoon, skim excess fat from surface of broth. (Broth can be refrigerated for up to 2 days, or frozen for several months.)