Make Pressure Cooker Beef Stock (Fond Blanc) | Glen And Friends Cooking

How to make Fond Blanc, or White Stock, White Beef Stock - this is the pressure cooker / instant pot recipe you need on how to make white beef stock.This is used when you want the beef flavour - but not the dark colour.

If you’re looking for the deep rich brown beef stock… we have recipes elsewhere on our channel - Like this one for a deep dark beef bone broth: https://youtu.be/61-IiM35lpI
Our Stock / Broth recipe playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hTvgnQPSskV1E_0jBvmnA6S

Prep time: 25 min
Pressure cook: 80kPa / 60 min / Natural
Makes 10 cups (2.5L)

Ingredients:
2 Tbsp (30 mL) olive oil
3Lb (1.5kg) beef bones
2 tsp (10 mL) tomato paste
1 large onion, unpeeled, quartered
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, unpeeled
10 black peppercorns
1 bay leaf
2 sprigs fresh thyme
10 cups (2.5L) cold water

Method:
Select sear and preheat the cooking bowl.
Heat the oil then, brown the bones on all sides.
Level of browning will determine the colour of the finished stock.
Add remaining ingredients.
Select pressure cook.
When cooking has completed, strain through a fine-mesh sieve.
Chill immediately.
Remove hardened fat layer and reserve for other recipes.
Use immediately or freeze in small, air-tight containers for up to 1 month.


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