- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Since we use a pressure cooker for this beef stock recipe, the method is straightforward and requires much less time than stock made on the stove. When shopping for beef bones, look for good-quality, meaty beef bones. Beef knuckles, oxtail, neck bones, shanks, and ribs are all great options, especially if they have a bit of meat left on them. Since this broth cooks at high pressure for 4 hours, it is also considered a beef bone broth.
Ingredient:
- 1 ¾ to 2 pounds meaty beef bones
- 2 ½ tablespoons tomato paste
- 1 tablespoon olive oil
- 1 onion, sliced into 8 wedges
- 5 cloves garlic, smashed
- 5 sprigs fresh thyme
- 2 bay leaves
- 5 whole peppercorns
- 1 teaspoon fine sea salt
- 2 quarts (1893 ml or 8 cups) water
- 1/2 teaspoon Pickapepper sauce or Worcestershire sauce
