Veal Stock in the Pressure Cooker

A recent addition to my kitchen is a pressure cooker.  I bought an electric version so it feels safer than that one I remember my grandma using and it is easy to use.  I decided to make a recipe using it that was simple and stock is a great one to try in it.  Veal was on sale at my local Italian market so veal was the choice for today.  If you like to make stews or gravies using veal, this is the base for it.  You can make this recipe on the stove top too.  At the time when you add the items to the pressure cooker, simply add it all to a large pot on the stove and add 8-10 of water to the pot to account for evaporation and cook it for 3 hours on a low simmer.

Ingredients:

2.5 veal bones, I used neck bones

3 large carrots cut into 3 pieces

2 large onions, cut in quarters, skin can stay on

4 celery stalks, cut into 3 pieces

1 head of garlic cut horizontally in half

2 TBS olive oil

1 tsp salt

1/2 tsp pepper

1 cup red wine

6-8 cups water

2 Bay leaves

5 thyme sprigs

Here's how:

Preheat the oven to 425 degrees F.

Place the veal bones, carrots, onion, celery, garlic, oil, salt and pepper in a roasting pan and toss to coat.

Place the pan in the preheated oven for 30 minutes.

Remove the pan and toss again.

Return the pan and roast for another 30 minutes.

Remove the pan from the oven.

Place all of the roasted meat and vegetables into the pressure cooker.

Pour the red wine into the roasting pan and use a wooden spoon to scrape the pan of all the brown bits on the bottom of the roasting pan.  This is where the flavor is.  

Pour the wine from the pan into the pressure cooker.  

Add water to fill to the max line, between six and eight cups and the Bay leaves and thyme stems to the cooker.

Bring the cooker to pressure according to manufacturers instructions and cook at pressure for 30 minutes.  

Turn the cooker off after the thirty minutes and let cool naturally, do not release the steam yourself.

Remove the lid. 

Strain the stock of all the solids and discard the solids.  I use a strainer over a large bowl.  

Pour the stock Into smaller containers.  

Either let it sit on the counter for a while and remove the fat with a spoon or let it sit overnight in the refrigerator to cool.  After it is cooled, remove the fat solid at the top of the container.

Refrigerate for three days or freeze for up to one year.  

Enjoy.