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Beef Stock
Recipe courtesy of Emeril Lagasse  &  Guidance from Perry Younker
Ingredients
  • 7 pounds beef bones, sawed into 2-inch pieces  I USED 7 T-BONES and a couple Beef Marrow Bones
  • (6-ounce) can tomato paste ( I used about ¾ of the can)
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup Red wine
  • 20 peppercorns
  • 5 garlic cloves, peeled
  • 5 bay leaves
  • 1 teaspoon dried leaf thyme
  • 4 Quarts water
  •  
Steps
  1. Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture into you Instant Pot along with the water. Place the bones into a Strainer Basket and add the peppercorns, garlic, and herbs. Season with salt. Close the IP, set to Manual for 120 minutes.  When done do a QR. Remove the strainer basket slowly and drain all the liquid into the IP. Discard the bones.  ( Some folks say they use the bones more than once - up to you)
  2. Taste and add more Salt if desired. Once cooled pour into desired containers for freezing. I freeze in Zip Lock freezer bags with 1 Cup servings and lay flat in freezer.
 

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