BOX OF BEEF BROTH RECIPES

BEEF BONE BROTH IN AN ELECTRIC PRESSURE COOKER | KITCHN

Beef Bone Broth in an Electric Pressure Cooker | Kitchn image

Provided by Meghan Splawn

Categories Soup Poultry dish

Total Time 0S

Number Of Ingredients 4

Ingredients

2 pounds beef bones, such as oxtail, marrow bones, or short ribs, or 3 pounds chicken bones, (at least 1 pound wings)
2 tablespoons apple cider or white wine vinegar
1 large onion, quartered
1 large carrot, peeled

Steps:

Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat the oven to 400°F. Place the bones in a colander, rinse under cool water, and pat dry with paper towels.
Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes.
Bring the bones and cider vinegar to a boil, skimming the top. Transfer the bones to a 6-quart or larger Instant Pot or electric pressure cooker and add 3 quarts filtered water. Add the vinegar and use the Sauté function to bring the broth to a boil. When the broth comes to a simmer, use a wide slotted spoon to remove any white or gray foam off of the top.
Cook on high pressure for 120 minutes. Cover and lock on the pressure cooker lid. Make sure the pressure-release valve is closed. Set to manual, high pressure for 120 minutes. The quickest way to 120 minutes is to actually press the (-) until the clock hits zero and then 120 minutes.
Naturally release the pressure. When the 120 minutes is up, let the pressure cooker naturally release all the pressure. Do not adjust the steam valve. This will take about 90 minutes.
Add the onion and carrots and cook again on high for 120 minutes. Open the pressure cooker and add the onion and carrot. Cover and lock the lid back on. Make sure the pressure-release valve is closed. Set to manual, high pressure for 120 minutes.
NatNaturally release the pressure. When the 120 minutes are up, let the pressure cooker naturally release all the pressure. Do not adjust the steam valve. This will take about 90 minutes.
Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl. Carefully strain the bone broth into it. Discard the contents of the strainer.
Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze.

Nutrition Facts : SaturatedFatContent 0.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.5 g, SugarContent 0.3 g, ServingSize Serves 2, ProteinContent 2.0 g, FatContent 1.3 g, Calories 23 cal, SodiumContent 27.4 mg, FiberContent 0.1 g, CholesterolContent 0 mg

BEEF ROULADEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

Beef Rouladen Recipe: How to Make It - Taste of Home image

Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this beef rouladen, which gets great flavor from Dijon mustard. —Karin Cousineau, Burlington, North Carolina

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 05 minutes

Prep Time 35 minutes

Cook Time 01 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/4 cup Dijon mustard
8 slices beef top round steak (1/4 inch thick and 4 ounces each)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional

Steps:

Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.

Nutrition Facts : Calories 355 calories, FatContent 23g fat (7g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 695mg sodium, CarbohydrateContent 7g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 30g protein.

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