Fast, Rich Pressure-Cooker Beef Stock
"Say goodbye to store-bought versions: You can make fat-free, almost no-sodium stocks or broths at home in a snap with your pressure cooker. This beef broth delivers all the savory flavor of the slow-simmered recipe in about one-tenth of the cook time. Chilling the stock—as we advise in our recipe—is an easy way to remove excess fat, but you can also cool the strained liquid slightly and spoon off the excess fat for immediate use...."
INGREDIENTS
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2 tablespoons tomato paste
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3 pounds meaty beef marrow bones
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2 1/2 pounds (1-inch-thick) beef shanks
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2 celery stalks, diagonally cut into 2-inch pieces
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1 large carrot, peeled and diagonally cut into 2-inch pieces
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1 large onion, peeled and cut into 8 wedges
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Cooking spray
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1 tablespoon black peppercorns
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2 bay leaves
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1/2 bunch fresh flat-leaf parsley
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8 cups cold water
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