FAST/SLOW / NATURAL RELEASE / GLUTEN-FREE / FREEZES WELL
Beef Stock (aka Bone Broth)
Makes 10 cups
Those of us who’ve been making beef broth for years know its pleasures, no matter its name. But the surprise in our version may well be the vinegar. Beef is so naturally sweet that we feel that a little acid balances the flavor.
One warning: Don’t use marrow bones. They’ll cloud the results and lend a funky flavor. Of course, you can save back the bones from rib roasts and such for making stock, but make sure you’ve scraped off any seasonings or rubs.
And yes, this recipe takes more time than any other in this book. It’s probably the definition of slow food. The point is to get all that collagen melted into the broth, enriching it considerably.
3 pounds beef bones with some meat attached, preferably beef neck bones, oxtails, short ribs with most of the meat removed, or a combination
1 large leek, trimmed of only the squiggly roots, the bulb end halved lengthwise, well washed, and the bulb and leaves thinly sliced
3 medium carrots, cut into 2-inch pieces
4 large garlic cloves, peeled
2 tablespoons apple cider vinegar
4 large fresh thyme sprigs
1 tablespoon black peppercorns
2 teaspoons kosher salt
2 bay leaves
At most 2½ quarts (10 cups) water
1. Position the rack in the center of the oven; heat the oven to 350°F. Lay the beef bones on a large lipped baking sheet and roast until lightly browned, about 30 minutes.
2. Transfer the bones and any juices to a 6- or 8-quart cooker. (Add in any brown bits from the pan if you want a really rich—but not clear—stock.) Add the leek, carrots, garlic cloves, vinegar, thyme sprigs, peppercorns, salt, and bay leaves. Pour in as much as of the water as possible without going over the Max Fill line. Lock the lid onto the pot.
3.
Set the machine for: SOUP / BROTH and NUTRIBOOST
Set the level for: MAX
The valve must be: 
Set the time for: 2 hours with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SOUP / BROTH, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 2½ hours with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SLOW COOK
Set the level for: HIGH
The valve must be: Opened
Set the time for: 6 hours with the KEEP WARM setting off (or on for no more than 4 hours)
If necessary, press: START
4. If you’ve used a pressure setting, when the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 1 hour.
5. Strain the contents of the insert through a fine-mesh sieve like a chinois (or through a colander lined with a double thickness of cheesecloth) and into a large bowl. Cool for 30 minutes, then skim the fat off the surface of the stock. Store in covered containers in the fridge for up to 3 days, or in 1-cup covered containers in the freezer for up to 3 months.