Beef stock in a pressure cooker - strong, clear & perfect for preserving

Ingredients for approx. 4-6 portions:

• 1.5 kg beef (leg slices, shoulder, neck or calf)

• 170 ml red wine

• 100 ml soy sauce

• 1200 ml water

• Salt, pepper, freshly grated nutmeg

• A little oil for frying

Preparation - step by step:

1. Brown the meat:

   Cut the beef into large pieces. Fry well all over in a pressure cooker with a little oil until roasted.

2. Add the liquid:

   Deglaze with red wine and reduce briefly. Then add the soy sauce and water.

3. Seasoning:

   Season to taste with salt, pepper and freshly grated nutmeg.

4. Cooking:

   Close the pressure cooker and cook at full pressure for 35-45 minutes.

5. Strain & enjoy:

   After releasing the pressure, pour through a sieve. Degrease to taste or serve immediately.

6. Optionally soak:

   Pour into sterile jars while still hot and boil down in a preserving pot. This way you always have a strong broth in stock.

Why you'll love this recipe:

• • No vegetables, no frills - pure beef power

  • Quickly prepared in the pressure cooker

  • Ideal for preserving and meal prep

  • Intense aroma due to roasted aromas, red wine & soy sauce

  • Perfect base for soups, sauces & stews

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  Tip from the househusband:

  This broth is particularly strong and is ideal for beef soup with garnish, as a stew base or simply on its own with fresh farmhouse bread.

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