Pressure cooked stock- veal

 
                        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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