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Pressure Cooked Stock- Veal

A home-style Pressure Cooked Stock- Veal made with Oil, Whole Black Peppercorns, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1/4 tsp
• 1 tsp

Method (preview)

1. 1

   Heat the oil in the cooker and saute the onion over medium heat until lightly b rown, stirring frequently, about 4 to 5 minutes.

2. 2

   Add the remaining ingredients

3. 3

   Stir carefully to scrape up any browned bits of onion sticking to the bott om of the pot.

4. 4

   Lock the lid in place and over high heat bring to high pressure

5. 5

   Adjust the heat to maintain high pressure and cook for 45 minutes.

6. 6

   Let the pressure drop naturally, about 20 minutes, or use a quick release method.

7. 7

   Remo ve the lid, tilting it away from you to allow any excess steam to escape.

8. 8

   Allo w the stock to cool slightly.

9. 9

   Strain into a large storage container. cover an d refrigerate overnight.

10. 10

    Remove the congealed fat form the top before using or freezing.

11. 11

    Author’s Notes: The stock recipes were tested in a 6-quart cooker.

12. 12

    Add only enough water to reach the maximum capacity le vel recommended by the manufacturer.