Ingredients2 h 10 m servings 19 cals
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on large baking sheet; bake for 15 minutes. Add onion halves to baking sheet; bake 45 minutes more.
- Place roasted bones and onion in a pressure cooker with carrot, celery, parsley, garlic, salt, peppercorns, thyme, and bay leaves. Pour water up to the 6-quart mark inside pressure cooker; cover with lid and cook according to manufacturer's instructions, about 1 hour. Remove from heat; open pressure cooker carefully.
- Cook's Note:
- If you do not have a pressure cooker you may boil the stock for 6 to 8 hours covered for similar results.
Per Serving: 19 calories; 0.1 g fat; 4.2 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 542 mg sodium. Full nutrition
ReviewsRead all reviews 3
I haven't made this recipe, but the flaw I believe is in using a pressure cooker to speed up time. The best beef bone stock I have made was with 4 marrow bones simmering in a Crock pot for 4 day...
I followed the ingredients and directions exactly and even used 1 pound 8 oz. of beef bones. The results were watered down "where's the beef" stock. To no fault of the submitter there probably w...