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–+ servings
Ebonie Garnica

Pressure Cooker Beef Stock For Full GAPS

Raw meaty beef bones, carrots, leeks and onion cooked at full pressure for 50 minutes, followed by natural depressurization. Full GAPS. About 2 quarts; actual yield varies with covering water. Preparation, heating, release and cooling are additional.
Print Recipe
Cook Time 50 minutes
Servings: 2 quarts, approximately
Course: Full GAPS, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds raw meaty beef neck or leg bones With a good amount of meat and connective tissue attached; raw, not spent bones.
  • 1/2 pound white onions Cut into large dice.
  • 1/2 pound leeks Dark green parts removed; wash between layers and cut into large dice.
  • 3/8 pound carrots At 1×: 6 ounces. Washed and cut into large dice.
  • 1/2 head garlic Split across the cloves.
  • 1 1/2 sprigs fresh thyme
  • 1 1/2 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 1/2 tablespoon whole black peppercorns
  • 1 1/2 tablespoons homemade ghee Or the same amount of beef tallow for dairy-free preparation.
  • filtered water Enough to cover within the actual cooker pressure-fill limit; actual volume/yield varies.
  • natural sea salt To taste, at loading and finish.

Equipment

  • Suitable pressure cooker with its approved cooking pot and pressure lid I use the Ninja Foodi FD401. Select PRESSURE HI and 50 minutes with the separate pressure lid and valve SEAL. Cover with water below PRESSURE MAX; its manual requires at least 1 cup liquid. Other suitable cookers follow their own instructions.
  • Kitchen scale, ladle, fine-mesh strainer and clean cheesecloth Strain gently into a clean heatproof container.
  • Heatproof containers and an ice bath Cool promptly; freezer-suitable containers for frozen portions.

Method
 

  1. Rinse the raw meaty beef pieces with cool water. Put them in the pressure cooker's cooking pot with the onion, leek, carrot, garlic, thyme, parsley, bay leaf, peppercorns and ghee. Add natural salt to taste. Pour in enough filtered water to cover, keeping the entire contents below the pressure-cooking MAX line. Follow the appliance's minimum-liquid requirement. If the ingredients cannot fit with covering water below that line, divide the batch rather than overfill.
  2. Fit and lock the pressure lid, with the valve in its sealing position. Cook at full pressure for 50 minutes. On a Ninja Foodi FD401, select PRESSURE, choose HI, set 50 minutes, then press START/STOP. The countdown begins after the cooker reaches pressure.
  3. At the end of cooking, turn off Keep Warm and let the cooker depressurize naturally and cool before opening. Do not force the lid or use a quick release for this method. Open only when the pressure indicator has dropped and the lid releases normally, keeping your face away from the remaining steam.
  4. Line a fine-mesh strainer with clean cheesecloth and set it over a large, clean, heatproof container. Gently ladle the stock through it, leaving cloudy sediment at the bottom of the pot. Reserve the soft meat and edible connective tissue, separating them carefully from the hard bones. Taste the strained stock and adjust the salt.
  5. Cool the stock rapidly in an ice bath, stirring the liquid to release heat. Transfer it to the refrigerator when it no longer steams. Divide a large batch into smaller containers to help it cool. Once chilled, keep the natural fat with the stock, or reserve it for cooking. Refrigerate for up to 2 days, or freeze smaller portions for longer storage.

Notes

Full GAPS. Use raw meaty beef bones with connective tissue, not bare bones or a second extraction. For Intro, follow the linked stovetop short-rib recipe and its stage preparation.
About two quarts is an approximate yield. Water is added to cover within the actual pressure-fill limit; measure the finished strained stock. At 2× use six pounds beef and doubled vegetables in separate batches unless the actual cooker has capacity below its pressure-fill line. Fifty-minute pressure time is per batch and does not double.
The displayed fifty minutes is the full-pressure cook cycle. Ingredient preparation, pressurization, complete natural depressurization and cooling are additional. Allow extra time for all of those jobs.
Natural depressurization and cooling before opening; never force the lid or use quick release for this method. The Ninja Foodi FD401 uses the separate pressure lid, valve SEAL, PRESSURE HI and 50 minutes. Follow manufacturer fill/minimum-liquid instructions.
Use the same amount of beef tallow instead of ghee for dairy-free preparation. No added powdered gelatin. Keep or reserve the natural beef fat for GAPS cooking. Refrigerate up to two days or freeze portions.
For a different, stovetop preparation see beef short-rib meat stock. This Full GAPS stock can supply onion gravy, with the resulting gravy retaining this stock's Full GAPS scope.

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