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Pressure Cooker Beef Broth

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)138.8347
Energy (kCal)799.3534
Carbohydrates (g)39.6251
Total fats (g)6.9169
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. coat bones and oxtails with a bit of canola oil and salt. | 2. get cooker hot, put bones and tails in, do not crowd, brown, do in batches if needed. | 3. put meat, veggies, seasoning in pot, water to fill line, bring to boil uncovered, skim off foam/scum. | 4. fit and lock lid, bring to full pressure, adjust heat so jiggler barely jiggles. | 5. set timer for 45 minutes once full pressure is achieved. | 6. after 45 minutes let cool until pressure subsides naturally, open lid carefully, it will still be hot. | 7. strain through colander into a big pot, strain again through cheese cloth. | 8. pressure cooking can make food taste a little dull, to brighten the flavor add a little lemon juice or sherry. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef marrow 1 1/2 1/2 bone 605.2014 0.0 134.6403 3.4
    oxtail 1 1/2 1/2 605.2014 0.0 134.6403 3.4
    onion 1 64.0 14.944 1.76 0.16
    celery rib 2 605.2014 0.0 134.6403 3.4
    carrot 2 104.96 24.5248 2.3808 0.6144
    garlic clove 4 605.2014 0.0 134.6403 3.4
    peppercorn 1 teaspoon 25.191999999999997 0.1563 0.0536 2.7425
    bay leaf 1 - - - -
    kosher salt 1 teaspoon 605.2014 0.0 134.6403 3.4
    water 2 quarts - - - -

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



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