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

Strong, clear and full of flavor - this beef broth doesn't need any soup vegetables. It focuses on the essentials: the best beef, red wine, soy sauce and a few spices. In just 45 minutes, you can use the pressure cooker to conjure up a deeply aromatic broth that is perfect for preserving, as a soup base or simply on its own with a piece of bread.

Preparation

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:

Brown the meat:

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

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

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

Close the pressure cooker and cook at full pressure for 35-45 minutes.
Strain & enjoy:

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