First, this broth turned out wonderful! It is rich and tastes almost like french onion soup.
Here’s what I did:
I found an online recipe for broth by Emeril Lagasse, and used it as a guideline.
Chopped up some veggies
Roasted stock bones (in freezer section at my market) and veggies
Pressure cook for 120 minutes
Pour through colander into a bowl
Cover bowl with aluminum foil and let it sit in fridge overnight so fat would rise and solidify.
Next day, skim off fat, pour broth in freezable containers (16oz.) and freeze.
- 2 lbs. (or more if desired) marrow bones, cut for soup/stew
- 1 onion
- 1 1/2 cups celery (you can include celery leaves)
- 1 cup carrot
- 1 cup Cream Sherry
- 2 tsp chopped garlic
- 3 bay leaves
- Kosher salt
- dash of soy sauce
- dash of worcestershire sauce
- dash of balsamic vinegar
- Roast bones in a roasting pan in 400°F oven for 1 hour
- Remove roasting pan from oven, add onion, celery carrot. Return roasting pan to oven for 30 more minutes
- Use the sherry to deglaze the bottom of the roasting pan
- Add contents of roasting pan to pressure cooker
- Add all remaining ingredients to pressure cooker, adding enough water to fill the pressure cooker no more than 2/3 full
- Cook on high pressure for 120 minutes (I used the Meat/Stew setting on my PC)
- Release pressure using quick release method
- Place colander over a bowl and pour contents of pressure cooker pot through strainer, straining out bones and solids.
- Loosely cover bowl and store in fridge overnight
- On the following day skim any solidified fat off the top of the broth
- Pour stock into containers for storage/freezing