PAgepressureheadercook..... 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.
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