RecipeDB

Cooking in progress....

Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)519.6276
Energy (kCal)2777.6827
Carbohydrates (g)26.9588
Total fats (g)50.9322
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. OVEN ROASTING. | 2. Preheat oven to 500 degrees F. | 3. Brush tomato paste evenly over bones and shanks. Place bones and shanks in large roasting pan. | 4. Add celery, carrot, and onion to roasting pan. Lightly coat with cooking spray. | 5. Bake at 500 degrees F for 30 minutes. | 6. PRESSURE COOKER. | 7. Transfer bone mixture to 6- or 8-quart pressure cooker. Add peppercorns, bay leaves, and parsley. Pour 8 cups COLD water over mixture. | 8. Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes. | 9. Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. | 10. Remove lid, directing steam away from you. Let stand for 20 minutes. | 11. Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids. | 12. Cover and chill overnight. Skim solidified fat from surface and discard it. | 13. Refrigerate for up to 1 week or freeze for up to 3 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    beef marrow 3 bone 1210.4027 0.0 269.2806 6.8
    beef shank 2 1/2 lb 1451.52 0.0 246.645 43.659
    celery rib 2 cut 1210.4027 0.0 269.2806 6.8
    carrot 1 peeled cut 29.52 6.8976 0.6696 0.1728
    onion 1 peeled cut 60.0 14.01 1.65 0.15
    cooking spray - - - -
    black peppercorn 1 tablespoon 1210.4027 0.0 269.2806 6.8
    bay leaf 2 - - - -
    flat leaf parsley 1/2 bunch 1210.4027 0.0 269.2806 6.8
    cold water 8 cups 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition