Alton Brown Beef Broth Recipe

AB's Beefy Broth Alton Brown

WebProcedure. Place pressure cooker, uncovered, over high heat. Place the oil, salt, and the oxtail and shank pieces in a large metal bowland toss to …

Rating: 3.9/5(19)
1. Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
2. Place the oil, salt, and the oxtail and shank pieces in a large metal bowland toss to coat.
3. Once the pressure cooker is hot, transfer half the pieces to the cooker and sear on both sides until golden brown. Remove the pieces and repeat with the second half. Wipe out any excess fat from the bottom of the pot with a paper towel held with tongs.
4. Return all of the meat to the pressure cooker and add the remaining ingredients. Be careful not to fill above the cooker's "maximum fill" line. If your pressure cooker does not have a water line, fill the pot 2/3 full. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat to low, so that you barely hear hissing from the pot. Cook for 50 minutes.

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Beef Bone Broth Recipe Food Network Kitchen Food …

WebApr 7, 2022 · Preheat the oven to 425 degrees F. Put the beef bones in a large, deep stockpot and cover with cold water. Bring to a boil over …

Rating: 4/5(6)

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Good Eats Beef Stew Alton Brown

WebSet aside. Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces …

Rating: 4.5/5(104)
1. Whisk together the tomato paste, vinegar, Worcestershire sauce, paprika, and dried herbs in a large mixing bowl. Set aside.
2. Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package in a metal pan and put into a cold oven on the middle rack. Set the oven to 250ºF and cook for 4 hours.
3. Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling.
4. Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another application. Place the fat into a large saucier and set over medium heat. Once the fat has melted, add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook until the potatoes are fork tender, about 30 minutes.

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