Go Back
–+ servings
Beef stock in mason jars of various sizes.
Print Recipe
5 from 1 vote

How To Make Beef Stock

Homemade beef stock full of flavor and healthy omegas.  Make it in a fraction of the time in your pressure cooker.  We give you step by step instructions on how to make the beef stock that will make you swear off store bought forever.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Natural release time30 minutes
Total Time2 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 101kcal
Author: Kadee & Desarae

Ingredients

  • 4 lb oxtail
  • 1 onion quartered
  • 6 ribs celery rough chopped
  • 6 carrots rough chopped
  • 3 cloves garlic
  • 2 tablespoon salt
  • 64 ounces water

Instructions

  • Insert strainer into your 8qt pressure cooker.
  • Add raw oxtail.
  • Toss in celery.
  • Add carrots.
  • Toss in onion and garlic.
  • Add salt.
  • Top with water.
  • Cook on manual high pressure for 90 minutes.  Allow a complete natural release.
  • Remove strainer by the handle, along with all solids.
  • Transfer remaining stock to storage jars.

Notes

Pro Tip: Use a strainer made for the pressure cooker.  This will make your life SO much easier when it comes to straining out the solids.  Insert it before cooking and you can simply lift out the solids after it is done simmering.

Nutrition

Serving: 8oz | Calories: 101kcal | Carbohydrates: 7g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 1867mg | Potassium: 249mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7778IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg