Homemade Brown Stock In The Pressure Cooker

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Don’t make simple beef stock, make the authentic brown stock using roasted bone marrow. You really get the intense flavor of the beef and all the goodness of the bone marrow.

Brown stock vs regular beef stock

What gives the brown stock a really deep flavor is the bone marrow which is first roasted in a very hot oven for 40 minutes.

The vegetables are added after 20 minutes and roasted in the fat released from the marrow. The pan is deglazed with hot water and the roast juices added to the stock.

Adding a Bouquet Grani

As I do for all my stocks, I always add a Bouquet Garni herb bundle.

It’s a leek leaf wrapped around rosemary, bay leaf, and thyme freshly picked from the garden.

The herbs, as well as the leek, add some subtle complexity to the broth.

My favourite pressure cooker

Making the brown stock

Roasting the bones

1. To make that nice brown color the bone marrow has to roast in a very hot oven for 40 minutes at 390 F – 200 °C . You don’t need to add any fat as the bone will release enough fat from the marrow.
2. Halfway through add the onion, carrot, and celery.
3. Once the ingredients are roasted, transfer them to the pressure cooker and add the Bouquet Garni, and some salt and peppercorn.
4. Deglaze the roasting pan to make sure all the roasting flavors are added to the stock and pour the water into the pressure cooker. Fill the pressure cooker to 2/3 of its height.

5. Close the pressure cooker, make sure it is sealed.
6. Put it on the heat so the pressure builds up with the heat. The pressure valve will rise to the second red line
7. Once the pressure is built, let it cook for 30 minutes at medium heat. Make sure the valve stays up
8. After 30 minutes, gradually release the pressure from the pan. The valve will start to go down
9. Once the pressure is completely released and the valve is down
10. You can open the pan

When to use the brown stock

The brown stock is used for many classic dishes like the French onion soup, or the refined consomé or to make risotto, like the Italian Risotto alla Milanese in which saffron is added to the stock.

You can use it to deglaze the pan of a roast to make a rich gravy.

I like to use it when making minestrone, it adds so much flavor.

Brown stock makes any boring soup superb.

The best part at the end

But the best part of making this stock is the end: eating the marrow on a toasted slice of bread.

It is one of my favorite bites, but it is loaded with calories. Fortunately, my maternal guilt keeps me away from temptation.

My 11 years old son Francesco loves it so much that he finishes it in a flash. I would feel too bad to take it away from him.

Freezing stock

To fill up my freezer I also make Chicken Stock with free-range chicken and Fish Stock with shrimps shells.

I make sure I label them and put the date. Once the stocks are frozen they look exactly the same. With all the stock ready in the freezer, my weekly dinner meals are much easier to prepare.

If you are interested to know what other prep food I freeze you can read about it here in the article: Once a Month Freezer Meal Prep

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📋 Homemade Brown Stock

I don’t just make beef stock, I make the authentic brown stock using roasted bone marrow. You really get the flavour of the beef and all the goodness of the bone marrow.

Prep Time 5 minutes

Cook Time 1 hour 30 minutes

⏲️Total Time 1 hour 35 minutes

Servings: 3 liters

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Author: Laura Tobin

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 large bone marrow with or without meat
• 1 Bouquet Garni : leek leaf wrapped around rosemary, bay leaf and thyme
• 1 large carrot
• 1 onion
• 1 stalk of celery
• 1 tbsp sea coarser salt
• 5 peppercorns
• fresh water

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Equipment

• Pressure Cooker
• Round cake pan 9 in
• Fine Mesh Strainer

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Instructions

Roasting the bones and the vegetables

• To make that nice brown colour the bone marrow has to roast in a very hot oven for 40 minutes at 390 F – 200 °C .
• Make a Bouquet Grani by wrapping rosemary, sage, thyme, and bay leaf into a leek leaf
• Halfway through add the onion, carrot and celery.
• Once the ingredients are roasted, transfer them to the pressure cooker and add the Bouquet Garni, and some salt and peppercorn.
• Deglaze the roasting pan to make sure all the roasting flavors are added to the stock and pour the water into the pressure cooker. Fill the pressure cooker to 2/3 of its height.

Making the stock in the pressure cooker

• Close the pressure cooker, make sure it is sealed.
• Put it on the heat so the pressure builds up with the heat. The pressure valve will rise to the second red line
• Once the pressure is built, let it cook for 30 minutes at medium heat. Make sure the valve stays up
• After 30 minutes, gradually release the pressure from the pan. The valve will start to go down
• Once the pressure is completely released and the valve is down, you can open the pan
• Remove the bones and the vegetables
• Don't miss out, you can eat the warm marrow on a toasted slice of sourdough bread

Filtering the stock

• The stock’s temperature has to drop in order for the fat to solidify. If it is winter you can leave the pressure cooker(still sealed) outside, otherwise just keep it in the fridge until is cold enough. 
• Filter the stock with a percolated coffee filter or a kitchen paper towel, and the stock is ready to be put into their freezing containers or use immediately.
• To defrost, microwave the container for 5 minutes, and then use as instructed in your recipe.

Video

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Notes

• when you buy the bone marrow, make sure there is enough marrow inside. The marrow is white when uncooked.
• never fill the pressure cooker more than 2/3 of its height
• if you don’t have a pressure cooker, boil it for 2 hours
• wait for it to cool down before filtering it as the fat becomes more solid and it is easier to filter

Nutrition

Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2343mg | Potassium: 119mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3397IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

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