Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pressure-Cooked Beef Broth
For pressure-cooked beef broth, beef shanks and vegetables still are roasted in a hot oven before going into the Instant Pot. But don’t worry, the cooking still takes less than half the time doing it on the stovetop. Dried shiitake mushrooms bring extra meatiness to the broth, but the flavor is full and rich even without them, so leave them out if you prefer. Or add only a few.
Makes about
2 quarts
2½ hours
30 minutes active, plus cooling
Ingredients
-
3
pounds bone-in beef shanks (about 1 inch thick)
-
8
ounces cremini mushrooms, left whole if small or medium, halved if large
Directions
-
01Heat the oven to 475°F with a rack in the middle position. Arrange the beef shanks in a single layer on one side of a large roasting pan. On the other side, toss the cremini mushrooms, celery, onion and carrot with the oil and 1 teaspoon salt. Roast, without stirring, until well browned, about 1 hour.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
