2½ lb (1.25 kg) Beef Soup Bones, 2- to 3-inch (5 to 7.5 cm) pieces 2 carrots, trimmed and cut into large pieces 2 stalks celery, cut in thirds 1 onion, quartered (unpeeled) 1 head garlic, cut in half crosswise 3 sprigs fresh thyme

1. Place beef bones in a roasting pan and roast in preheated 400°F oven for 25 minutes or until golden brown. 2. Transfer bones to a minimum 6-qt (6 L) electric pressure cooker, scraping brown bits from roasting pan into pot. Add carrots, celery, onion, garlic and thyme. Add cold water (about 10 cups/2.5 L) up to the maximum fill line. 3. Secure the lid making sure the valve is closed. Set the pressure to High and time for 2 hours. When the timer beeps, let pressure release naturally for 30 minutes. Release any remaining pressure, remove inner pot from cooker and let broth cool. 4. Drain the broth through a colander or large sieve into a large bowl or another pot, pressing down on the solids. Discard solids. Cover broth and refrigerate overnight. 5. Remove any fat from the surface of the broth. Use immediately, refrigerate for up to 3 days or portion out into containers or resealable bags and freeze for up to 6 months.

Pressure Cooker Beef Broth

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Soup Bones

Beef Marrow Bones

Neck Bone