White Beef Stock
- 6 years ago
This is a recipe for Fond blanc or ’White Stock’ - If you’re looking for the deep rich brown beef stock… we have recipes elsewhere on our channel. This is used when you want the beef flavour - but not the dark colour.
Prep time: 25 min
Pressure cook: 80kPa / 60 min / Natural
Makes 10 cups (2.5L)
Ingredients:
2 Tbsp (30 mL) olive oil
3Lb (1.5kg) beef bones
2 tsp (10 mL) tomato paste
1 large onion, unpeeled, quartered
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, unpeeled
10 black peppercorns
1 bay leaf
2 sprigs fresh thyme
10 cups (2.5L) cold water
Method:
Select sear and preheat the cooking bowl.
Heat the oil then, brown the bones on all sides.
Level of browning will determine the colour of the finished stock.
Add remaining ingredients.
Select pressure cook.
When cooking has completed, strain through a fine-mesh sieve.
Chill immediately.
Remove hardened fat layer and reserve for other recipes.
Use immediately or freeze in small, air-tight containers for up to 1 month.
Prep time: 25 min
Pressure cook: 80kPa / 60 min / Natural
Makes 10 cups (2.5L)
Ingredients:
2 Tbsp (30 mL) olive oil
3Lb (1.5kg) beef bones
2 tsp (10 mL) tomato paste
1 large onion, unpeeled, quartered
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, unpeeled
10 black peppercorns
1 bay leaf
2 sprigs fresh thyme
10 cups (2.5L) cold water
Method:
Select sear and preheat the cooking bowl.
Heat the oil then, brown the bones on all sides.
Level of browning will determine the colour of the finished stock.
Add remaining ingredients.
Select pressure cook.
When cooking has completed, strain through a fine-mesh sieve.
Chill immediately.
Remove hardened fat layer and reserve for other recipes.
Use immediately or freeze in small, air-tight containers for up to 1 month.