This is a recipe for Fond blanc or ’White Stock’ - If you’re looking for the deep rich brown beef stock… we have recipes elsewhere on our channel. This is used when you want the beef flavour - but not the dark colour. <br /> <br /> <br />Prep time: 25 min <br />Pressure cook: 80kPa / 60 min / Natural <br />Makes 10 cups (2.5L) <br /> <br />Ingredients: <br />2 Tbsp (30 mL) olive oil <br />3Lb (1.5kg) beef bones <br />2 tsp (10 mL) tomato paste <br />1 large onion, unpeeled, quartered <br />1 carrot, coarsely chopped <br />1 stalk celery, coarsely chopped <br />2 cloves garlic, unpeeled <br />10 black peppercorns <br />1 bay leaf <br />2 sprigs fresh thyme <br />10 cups (2.5L) cold water <br /> <br />Method: <br />Select sear and preheat the cooking bowl. <br />Heat the oil then, brown the bones on all sides. <br />Level of browning will determine the colour of the finished stock. <br />Add remaining ingredients. <br />Select pressure cook. <br />When cooking has completed, strain through a fine-mesh sieve. <br />Chill immediately. <br />Remove hardened fat layer and reserve for other recipes. <br />Use immediately or freeze in small, air-tight containers for up to 1 month.
