KOSHER VEGETABLE BROTH RECIPES

Steps:

• Season the beef with salt and pepper. On a 6 quart Instant Pot®, select the Saute setting. Heat the oil and add the beef and cook until well browned, stirring occasionally. Add the tomato paste and cook and stir for 2 minutes (cooking the tomato paste will enhance the flavor). Press Cancel.
• Add the broth, carrots, potato, green beans, ditalini and thyme. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes(timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Stir in the peas. Season to taste and sprinkle with the parsley before serving.

Steps:

• Combine 16 cups water, ham bone, onions, celery, and carrot in a large stockpot over medium. Bring to a simmer, skimming off scum that rises to the top. Add peppercorns, parsley, thyme, and bay leaves. Reduce heat to low, and cook until ham bone meat is pale and broth is fragrant, 3 to 4 hours. Remove from heat, and season with salt to taste. Let cool. Pour cooled broth through a fine wire-mesh strainer over a bowl. Discard solids.
• Refrigerate until fat has solidified on top of broth. Skim off and discard fat. Broth will keep in the refrigerator for up to a week or frozen for up to 3 months.