Along with making dinner, I needed a head start on Saturday’s Easter Dinner.  It calls for beef broth.  I think purchased broth leaves so much to be desired.  So as we were at the store I looked at the cheapest cuts of beef with bone.  You need to look for meaty bones like oxtails and collagen rich marrow bones.  Just look for the cheapest and you will be OK.  A long time ago when we lived in Gulph Mills,PA and would go to the Farmer’s market every Saturday.  Mr. Alderfer was the butcher of choice.  I was going to make a Martha Stewart beef broth recipe.  I gave him my list and he said, “What are you making?”  I answered beef broth.  He said, “You do not used these expensive cuts and gave me the equivalent of what I needed in the cheapest bone in cuts.  In IP Italian, they have broth recipes in the back.  I needed beef broth for our Saturday lamb shanks.  IP is so much easier than before, so I picked up the cheapest cuts in the cooler.  Here is the IP recipe.  

Ingredients:

3# meaty beef bones (Oxtail, beef feet, etc.)

1 medium onion, coarsely chopped

1 large carrots or 2 regular size carrots (No need to peel as it all goes on the compost pile.)

2 ribs of celery (I use the heats with the leaves as the leaves are very tasty.)

2 T tomato paste

10 whole peppercorns

6 sprigs of thyme

1 bay leaf

Directions:

1. Preheat the broiler and adjust the oven rack so that it is 6” below the broiling element.  Line a rimmed baking sheet with foil and spray with cooking spray.  Season the bones generously with salt and pepper.  I did not use salt) and arrange them in a single layer on the prepared baking sheet.  Broil until weltered, 6-8 minutes.  Flip the bones with tongs and broil until browned on the second side, 5 minutes. 
2. Transfer the bones and any browned bits and accumulated juices from the baking sheet to the pot.  (All that was on my sheet was fat and I did not transfer.)  Add 8 cups of water, the onion, carrot, celery , tomato paste, peppercorns, thyme, and bay leaf to the pot.  
3. Lock on the lid. select the Pressure cook function and adjust to High pressure for 45 minutes.  Make sure the steam valve is in the Sealing position and the Keep Warm button is off.   
4. When the cooking time is up. let the pressure come down naturally, about 30 minutes.  Strain the broth through a fine-mesh sieve into a large bowl; discard the solids.  
5. Refrigerate, uncovered, for at least 1 hour, until cooled completely.  Spoon off the fat that rises to the top and discard it for another use.  
6. Transfer the broth to an airtight containers.  

I cooled it on the counter and covered to put in the refrigerator overnight to congeal the fat.  I will use at least half in Saturday’s meal so will probably just freeze the remaining.  

The number one reason to buy an IP is to do broth.  So easy.