Pork or Beef Bone Broth (Pressure Cooker)
There is three aspects to this, the traditional trinity, holy trinity, and an Asian flavor, all will be described. Pork or beef bones you can use are cooked, as from ribs, pork chops, steaks, roasts, or fresh from Tesco, which sells pork and beef bones for specifically making bone broth. Using chicken bones is listed as a shortcut as the time is different, and is written as using whole chicken carcasses instead of leftover bones from cooking. Variants in the Recipe Notes section will describe information on using combinations of different bones. I will be using my large 9 liter (9½ quart) 80 kPa (12 psi) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
Ingredients
For Seasoning, pick just one group to use
- 1 gallon bag pork or beef bones, I will verify weight for fresh bones
Trinity
- 1 carrot, chopped
- 1 onion, chopped
- 1 stalk import celery, chopped, plus the top
- palmful black peppercorns
Holy Trinity (for the Cajuns)
- 1 bell pepper, color up you, chopped
- 1 onion, chopped
- 1 stalk import celery, chopped
- palmful black peppercorns
Asian
- 3-4 spring onions, chopped, white and green parts
- 1 thumb fresh ginger, as long as your thumb, sliced, no need to peel
- 2-3 cloves garlic, smashed and peeled
Instructions
- For the cooked bones, save each, pork or beef, in separate gallon size zip lock bags and place in the freezer until you have a gallon bag full. Another option is to use fresh pork or beef bones, they are available at Tesco in Thailand, I will determine what the weight of fresh bones is to a gallon bag.
- Once you have the gallon size bag of bones, place them in your pressure cooker, frozen bones are ok, no need to thaw them.
- Add the seasoning of your choice to the pressure cooker; Trinity, Holy Trinity, or Asian. Only use one type if this is your first go at this.
- Add water to the pot to just cover the bones, start with pouring in 2 quarts of water, if there is bones sticking out of the water, rearrange bones or if already packed in there well, just add more to just cover them. Keep in mind the 2/3 full pot rule with your size of pressure cooker.
- Place the lid on the pressure cooker and lock, place the weight, the jiggler, on the lid, place on high heat.
- When the jiggler starts to move and vent pressure, start your timer for 60 minutes, and reduce heat to low or medium low heat to maintain the jiggler moving and pressure releasing.
- When 60 minutes have passed, turn off the heat and move to an unused burner. Allow a natural release of pressure. Keep in mind, the more water you have in the pot, it takes longer to come up to pressure, and takes longer to release pressure.
- Once you have indications that there is zero pressure in the cooker, Open the lid.
- Allow the broth to cool slightly, then pour through a cheesecloth lined strainer. Discard the bones and seasonings used.
- Pour the broth into quart jars if you plan on using within 3-5 days and place in the fridge when cooled to room temp. If wanting to use later, pour into ice cube trays and freeze for up to 3 months.
Notes
Low to zero cost.
Note about the bones: If using cooked bones, such as ribs, chops, steaks, roasts, those bones are already cut. If using fresh bones from Tesco or a local butcher, ask them to cut the whole bones for you into 2-4 pieces. If a shop cannot cut the bones you have 3 choices. 1. If you happen to have a meat saw at your disposal, use that. 2. Use a hacksaw with a new and sterilized blade. 3. Wrap the bones in cheesecloth and apply a few liberal blows with a hammer.
Shortcut: Chicken Stock (Pressure Cooker).
Variants: You ever go to a Chinese, Japanese, Vietnamese, or Thai noddles shop and find they have the best tasting broth with the noodles? Here's why, they use different combinations of bones to make the broth. Chicken, duck, and turkey bones have different flavors. 1. Try a combination of beef + one or two chicken bones. 2. Try a variation with pork + one or two chicken bones. 3. Try those combinations with duck and turkey bones.
Made this today as I needed Beef stock to make beef stew as I did not want to use the beef bullion powder…All went well, except my butcher could not cut up the bones….So I had to go into my tools and pull out a hack saw, scrubbed and sanitized the blade before using…Wow, those bones are tough to saw through, but got it done. The stock turned out very good and after making broth with roasting the bones and veggies in the oven then simmering for up to 12 hours this method with the pressure cooker beats the heck out of it…Still got the flavor….but in a fraction of the time….Thanks Lee
The Real Person!
The Real Person!
Thanks Brian, for the excellent review! You are becoming a master with the pressure cooker Well done and thanks for testing this recipe out.