Beef Stock

Beef Stock, caldo de ternera, caldo de carneINGREDIENTS

      • 4 lb. Veal or beef bones.
      • 1.5 lb. Beef scraps.
      • 1 Medium onion.
      • 2 Carrots.
      • 1 Leek stalk.
      • 1 Celery  stalk.
      • 3 oz. Ckickpeas.
      • 4,5 qt. Water.

      DIRECTIONS

      Wash and peel the onion, carrots, leek and celery. Chop the onion in half. Place all the ingredients in a Magefesa Practika Plus 6 pressure cooker and bring to a boil. Lower the heat, spoon off any impurities and close the pot.
      Set the cooker on position I and wait for it to come up to pressure (a steady stream of steam will start coming out of the pressure valve). At this point lower the heat and let cook for 30  minutes.To prepare this stock we will use knee bones and cuts of meat that we should take advantage of. This broth can be used to prepare lighter color meat sauces, soups, rice, and stews.

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