Using a pressure cooker, you can make deeply rich and flavorful beef stock in a fraction of the traditional cooking time.
, a soup that traditionally calls for beef stock. But as versatile as a gelatin-rich homemade chicken stock can be, it still isn't a perfect substitute for beef stock. A good beef stock has a deeper, meatier flavor, and an even more viscous texture, thanks to an abundance of gelatin extracted from connective tissues on the bones—all qualities that are key to making richer sauces and braises.
Here's how it works: within the cooker's sealed interior, pressure builds as the contents heat up. This change in pressure raises the boiling point of water in the cooker, rising from 212°F at sea level to upwards of 250°F. At those higher temperatures, the beef's tough cartilage, tendons, and ligaments melt down much faster, releasing gelatin and flavor into the surrounding liquid at an accelerated rate.
Beef broth, on the other hand, has more limited applications. A broth doesn't need the same amount of gelatin, since it's usually consumed as its name suggests—as a broth or soup base. A broth can be made with beef bones, but it's more often made with the meat itself , which can produce great flavor, but a lot less gelatin.
Once you're ready to start cooking, oil the bones and put them on a rimmed baking sheet or in a roasting pan, then roast them, turning them once or twice, until they start to turn golden-brown.
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