Fast, Rich Pressure-Cooker Beef Stock

Ingredients

• 2  bay leaves 
• 3 pounds meaty beef marrow bones 
• 2.5 pounds beef shanks 1-inch-thick ()
• 1 tablespoon peppercorns black
• 1 large carrots peeled cut into 2-inch pieces
• 2  celery stalks cut into 2-inch pieces
• 0.5 bunch flat-leaf parsley fresh
• 1 large onion peeled cut into 8 wedges
• 2 tablespoons tomato paste 
• 8 cups water cold

Equipment

• bowl
• frying pan
• oven
• sieve
• roasting pan
• pressure cooker
• cheesecloth

Directions

1. Preheat oven to 50
2. Brush tomato paste evenly over bones and shanks; place in a large roasting pan.
3. Add celery, carrot, and onion to pan; lightly coat with cooking spray.
4. Bake at 500 for 30 minutes.
5. Transfer bone mixture to a 6- or 8-quart pressure cooker; add peppercorns, bay leaves, and parsley.
6. Pour 8 cups water over mixture. Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook for 35 minutes.
7. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure.
8. Remove lid, and let stand for 20 minutes. Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids. Cover and chill overnight. Skim solidified fat from surface; discard.
9. Note: Refrigerate stock for up to 1 week or freeze for up to 3 months.