- 64 oz.
- 1 Tbsp. cooking oil
- 3 pounds beef shanks and oxtails
- 1 large onion, sliced
- 2 large carrots sliced
- 3 Tbsp. tomato paste
- 3 cloves garlic
- 2 bay leaves
- 1 tsp. black pepper
- 8 cups water
- salt and pepper
1.Heat cooking oil in larger pressure cooker (6qt+) over medium high heat.
2.Brown beef shanks and oxtails on all sides, working in batches needed.
3.Add remaining ingredients to the beef in the pressure cooker.
4.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.
5.Turn down the heat. Cook for 45 minutes.
6.Turn off the heat, and remove the cooker from the heat source.
7.Allow the cooker to cool and the pressure to fully release naturally.
8.Once all pressure is released, open the lid.
9.Strain the broth, discard all solids.
10.Add salt and pepper to taste.
11.Cool the broth completely and skim off excess fat off the surface.
12.Transfer to storage containers. Refrigerate up to 4 days.
13.Broth will keep in the freezer for up to 4 months.