There’s nothing I like more than a nice steaming mug of bone broth to get me through the cold winter months. It warms me from the inside out, and it’s so good for you: check out why in these great posts by Mark’s Daily Apple and Balanced Bites.
I have a recipe for simmering bone broth in the slow cooker—and my mom routinely makes a pot on the stove—but sometimes I just want a bowl RIGHT NOW. If you haven’t guessed, patience ain’t one of my strong suits.
Enter the pressure cooker.
According to foodie scientist, Harold McGee, “a pressure cooker is a special pot that seals tightly and traps hot steam to build the pressure and temperature.” In other words, stocks and stews that generally take hours to cook are finished in just 1/3 the time in a pressure cooker. I don’t use my pressure cooker for everything, but I do love stewing braised veggies and meaty bone broths in it. Why? Because these dishes just turn out better and faster. It’s quite remarkable how pressure cooking can transform lean, collagen-filled cuts like oxtail and cross shanks into fork-tender reductions in less than an hour.
(Although the new generation of pressure cookers are safer than the old ones, please read your instruction manual carefully and check out these helpful tips from Mr. McGee. You do need to babysit the pot, and you can’t wing it.)
I’ve got high-pressure cooker recipes for Welsh Beef Stew and Phở that I share in my iPad cooking app, but here’s a simple recipe for a flavorful bone broth that’ll be ready in less than an hour. And, yes, it does gel in the fridge. Just throw in a few chicken feet or joint bones, and your broth will be all jiggly.
I have a recipe for simmering bone broth in the slow cooker—and my mom routinely makes a pot on the stove—but sometimes I just want a bowl RIGHT NOW. If you haven’t guessed, patience ain’t one of my strong suits.
Enter the pressure cooker.
According to foodie scientist, Harold McGee, “a pressure cooker is a special pot that seals tightly and traps hot steam to build the pressure and temperature.” In other words, stocks and stews that generally take hours to cook are finished in just 1/3 the time in a pressure cooker. I don’t use my pressure cooker for everything, but I do love stewing braised veggies and meaty bone broths in it. Why? Because these dishes just turn out better and faster. It’s quite remarkable how pressure cooking can transform lean, collagen-filled cuts like oxtail and cross shanks into fork-tender reductions in less than an hour.
(Although the new generation of pressure cookers are safer than the old ones, please read your instruction manual carefully and check out these helpful tips from Mr. McGee. You do need to babysit the pot, and you can’t wing it.)
I’ve got high-pressure cooker recipes for Welsh Beef Stew and Phở that I share in my iPad cooking app, but here’s a simple recipe for a flavorful bone broth that’ll be ready in less than an hour. And, yes, it does gel in the fridge. Just throw in a few chicken feet or joint bones, and your broth will be all jiggly.
Here’s what to gather to make 8 cups of broth:
- 2 medium leeks, cleaned and cut in half crosswise (I buy the pre-trimmed ones from Trader Joes’s)
- 1 medium carrot, peeled and cut into three pieces
- 2.5 pounds of assorted bones (I use a mixture of chicken and pork bones from the freezer or cross shanks and oxtails)
- 8 cups of water (enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker)
- 1 teaspoon apple cider vinegar (Update: I don’t usually add apple cider vinegar anymore. I went to this lecture, and afterward, I decided it wasn’t necessary. Plus, I don’t like the flavor.)
- 2 tablespoons of Red Boat fish sauce (much better than salt, IMHO)
Original Author: https://nomnompaleo.com/2012/01/17/20120117quick-pressure-cooker-bone-broth