23
8
Beef Stock
This easy to make stock has one ingredient that really separates it from the bland
commercial beef broths: the beef shins that contribute their marrow and gelatin to the
stock. Browning the beef thoroughly as well as browning the vegetables is very
important in creating a flavorful stock. The Browning initiates the Maillard process
and the sugars in the meat and vegetables also caramelize adding even more
flavor. These two processes create hundreds of new flavor compound that we have
come to associate with a complex flavorful stock. Also, I always use wine, red for red
meat and white for white meat as part of the cooking liquid. Many of the
flavors created by the browning process will dissolve in alcohol, but not in water and
would be lost without the presence of some alcohol.
3 tablespoons neutral oils, such as safflower or corn oil
5 sprigs parsley
2
1
/
2
pounds beef shins
1 bay leaf
1
1
/
2
pounds beef bones
1
/
2
teaspoon dried thyme
2 large carrots, cut into 3 to 4 chunks
1 teaspoon salt to taste
3 stalks celery, cut into 3 to 4 chunks
1
/
4
teaspoon whole black peppercorns
2 large onions, quartered
1
1
/
2
quarts cold water, approximately
1 cup red wine
Place oil in the skillet and heat until the oil is very hot. Brown the beef shins and bones
in batches; brown evenly on all sides. Add extra oil if needed. Add the wine and
deglaze the bottom and scrape all the good stuff. Add the carrots, celery and onions
and brown. Add the remaining ingredients and stir to deglaze the vegetables.
Add the mixture from the skillet to the cooker and lock the lid in place, set the cooker to
Soup
for 1 hour (see pages 7-8 for instructions). Let the pressure drop naturally. It will
take quite a while, up to 30 minutes. You can quick release the pressure, if you are in a
hurry. Allow the stock to cool, so it is safe to handle. Strain the stock thru a fine mesh
colander into a large storage container, cover and refrigerate overnight. In the morning,
the fat will have congealed on the top of the stock. Remove and discard. You now have
a great beef stock that can be kept in the refrigerator for up to a week or frozen for up
to six months. I like to reduce the stock by half and freeze in ice cube trays and store
the cubes in an airtight container. I can then use an ice cube to enrich an instant pan
sauce.
Stewed Chicken and Stock
5 pounds stewing chicken, whole or cut up
2 stalks celery, cut into 2 inch chunks
2 large carrots, peeled and cut into 4 or 5 chunks
2 large onions, coarsely chopped
4 large leeks, cut into
1
/
2
inch slices, using up to 2 inches of green top
press it for the desired cooking time. The chosen button’s LED will
light up.
6. If Preset Timer is activated, the time displays on the Indicator/Screen will
decrease for every 0.5 hour. When the red digits show “00”, the Preset
Timer LED will be off and the heating process starts.
7. Close the lid on the pressure cooker and turn clockwise into its locked
position. If the Preset Timer is not activated, the heating process will start
right after one of the buttons on the menu is chosen and the minutes of
cooking chosen.
8. Turn the Pressure Limiting Valve to AIRTIGHT.
9. The unit will begin to count down after the pressure has been reached.
It may take several minutes to begin counting down.
This
depends on the fullness of the pot. When the pressure level is reached,
only the cooking time will start to count down.
10. When cooking is finished, the unit will beep and the screen will read
“0000.” This indicates that the particular cooking process is completed
and the cooker will then remain at the “Keep Warm” state. The pressure
in the cooker is still at a very high level when the “Keep Warm Cancel”
LED keeps on blinking. The pressure in the cooker becomes lower when
the light of the LED stops blinking.
11. Press the “Keep Warm Cancel” button to stop keeping warm. Move the
Pressure Limiting Valve to “Exhaust” position to release the pressured
steam until the Floating valve sinks.
N OT E: For liquid food, the Pressure Limiting Valve cannot be moved
to “Exhaust” position to release the pressure. This is to avoid the
fluid of the food to spurt out from the vent holes. User should wait
for the temperature to drop and the Floater to sink in order to serve
the food.
C AUTION:
When turning the valve to EXHAUST, hot steam/liquid will
be ejected.
USE AN OVEN MITT.
NOTE: Press the “Keep Warm Cancel” button when cooking time is
complete to cancel Keep Warm function. Otherwise, the pressure cooker
will automatically switch to warm for 24 hours.
WARNING:
Do not hold the Pressure Limiting Valve. Hot steam/liquid
will be ejected. Keep hands and face away from steam vents, use pot holders
when removing the inner pot or touching any hot items, and never force the
lid open. The lid will only open once the pressure is released. Remove the lid
by lifting it away from you to avoid being burned by the steam.
