Brown Stock
When you add ¼ cup of this concentrated broth to a slow-cooked beef dish, you'll get the same, succulent flavor as if you first seared the meat in a hot skillet before adding it to the slow cooker.
INGREDIENTS | YIELD: ABOUT 4 CUPS
2 large carrots, scrubbed
2 stalks celery
1½ pounds bone-in chuck roast
1 pound cracked beef bones
1 large onion, peeled and quartered
Salt and freshly ground black pepper, to taste
4 cups water
Preheat oven to 450°F. Cut the carrots and celery into large pieces. Put them along with the meat, bones, and onions into a roasting pan.
Season with salt and pepper. Put the pan in the middle part of the oven and, turning the meat and vegetables occasionally, roast for 45 minutes or until evenly browned.
Transfer the roasted meat, bones, and vegetables to the pressure cooker. Drain and discard any fat in the roasting pan.
Add the water to the roasting pan; scrape any browned bits clinging to the pan and then pour the water into the pressure cooker.
If there is still room in the pressure cooker, add additional water to take the level to the fill line.
Lock the lid into place and bring the pressure cooker to high pressure; maintain pressure for 55 minutes. Remove from the heat and allow pressure to release naturally.
Use a slotted spoon to remove the roast and beef bones. Reserve the roast and the meat removed from the bones for another use; discard the bones.
Once the broth has cooled enough to handle, strain it; discard the cooked vegetables. Cool and refrigerate the broth overnight. Remove and discard the hardened fat. The resulting concentrated broth can be kept for 1 or 2 days in the refrigerator or frozen for up to 3 months.
