Pressure Cooked Stock- Veal

* Exported from MasterCook *

Pressure Cooked Stock - Veal

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
1 large onion -- coarsely chopped
2 packages veal bones
2 stalks celery -- coarsely chopped
2 large carrots -- coarsely chopped
1 medium white turnip, peeled & quartered -- optional
1/4 teaspoon whole black peppercorns
1 bay leaf
5 sprigs parsley
1/2 teaspoon dried thyme -- optional
2 1/2 quarts cold water (or 3 qts)
1 teaspoon salt -- or to taste

Yields 2 1/2 to 3 quarts

A superb alternative to chicken stock in soups and stews.
Browning the onion builds in a bit more flavor, but you'll produce a fine stock
even if you decide opt skip that step.

Directions:
Heat the oil in the cooker and saute the onion over medium heat until lightly b
rown, stirring frequently, about 4 to 5 minutes. Add the remaining ingredients
, with just enough water to reach the maximum capacity advised by the manufactu
rer. Stir carefully to scrape up any browned bits of onion sticking to the bott
om of the pot. Lock the lid in place and over high heat bring to high pressure
. Adjust the heat to maintain high pressure and cook for 45 minutes. Let the
pressure drop naturally, about 20 minutes, or use a quick release method. Remo
ve the lid, tilting it away from you to allow any excess steam to escape. Allo
w the stock to cool slightly. Strain into a large storage container. cover an
d refrigerate overnight. Remove the congealed fat form the top before using or
freezing.

Author's Notes: The stock recipes were tested in a 6-quart cooker. You can in
crease the ingredients by 50% if you own an 8-quart cooker, and double the ingr
edients for a 10-quart. Add only enough water to reach the maximum capacity le
vel recommended by the manufacturer.

Author's Notes: It is best to prepare meat stocks a day in advance so that you
can skim off the fat that congeals on top after overnight refrigeration.

Author's Notes: Use the steaming basket if your cooker comes with one; lift it
out when you're finished cooking for easy draining.

Author's Notes: Allow about 20 minutes for a full pot to come up to high press
ure.

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