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Ingredients
- Vegetable oil as needed
- Salt to taste
- Freshly-grnd black pepper to taste
- 3 lb combined beef shank and oxtail pcs
- 2 x onions quartered
- 2 x celery ribs halved
- 2 x carrots halved
- 3 x garlic cloves
- 1 bn parsley
- 1 tsp black peppercorns
- 2 quart water
Directions
- Place pressure cooker over high heat. Oil and salt the oxtail and shank pcs then sear in batches. Add in remaining ingredients and cover with water, being 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 which gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so which you barely hear hissing from the pot. Cook for 50 min.
- Release pressure using your cookers release device (read which manual) or possibly cold the cooker by running cool water over the lid for 5 min. Carefully open the lid and strain squeezing the solids before feeding to the compost pile, or possibly the dogs. Strain through a fine sieve or possibly several layers of cheesecloth. Season and serve or possibly use as a base for other soup recipes.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2283g | |
| Calories 152 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 218mg | 9% |
| Potassium 885mg | 25% |
| Total Carbs 35.02g | 9% |
| Dietary Fiber 8.3g | 28% |
| Sugars 14.94g | 10% |
| Protein 4.44g | 7% |
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