BEEF STOCK SOUP

Pressure cooking time: 1 1/2 hours
Other cooking time: 30 minutes Yields: About 6 cups.

Ingredients:

2 1/2 lb. beef soup bones
1 1/2 lb. beef shank bones
2 large carrots, cut into 1 inch pieces
2 medium stalks celery, cut into 1 inch pieces
1 large unpeeled onion, cut into 1 inch pieces
4 sprigs parsley
6 whole peppercorns
7 cups water
 
Put the bones in a large shallow roasting pan. Strew the carrots celery and onion over the bones and bake in a preheated 450 degree oven until the bones are browned, about 30 minutes.
Transfer bones and vegetables to a steamer basket and add parsley and peppercorns. Place in pressure cooker and add 7 cups water. Close pressure cooker and bring up to full pressure. Reduce heat to stabilize pressure and cook for 1 1/2 hours.
Let pressure drop on its own accord. Remove the steamer basket and discard the bones and vegetables. Refrigerate the stock overnight so that the fat solidifies, then remove the fat. The stock can be refrigerated for up to 3 days or frozen.