- 3 carrots
- 1 onion
- 2-3 garlic cloves
- 2-5 fresh thyme sprigs (plant this in your garden if have space for some herbs. I use my herb garden all year-long.)
- 2 dried bay leaves
- 4 pounds beef shakes or oxtails (I like oxtails, it is fatty goodness.)
- Sea salt for taste
- Freshly ground pepper for taste
- 2 Tablespoons ghee or fat of choice
- 8 cups water
1.) Peel and chop the carrots and onions.
2.) Peel the garlic, gather the thyme springs and bay leaves.
3.) Season the beef with salt and pepper to taste.
4.) Heat a pressure cooker over medium high heat, and add the ghee.
5.) Once the ghee has melted, place the shanks in the pressure cooker, and brown them about 3-5 minutes per side. Once browned remove and set aside the shanks.
6.) Toss the carrots and onions into the empty pressure cooker, and saute the vegetables for 5-7 minutes or until soft.
7.) Stir in the garlic, thyme, and bay leaves, and cook for 1 minute or more.
8.) Return the meat to the pressure cooker and add water.
9.) Cover and bring the contents up to high pressure. Adjust the heat to maintain high pressure for 50 minutes. Then, remove the pressure cooker from the heat and allow the pot to cool and release pressure naturally. (If you have a steam option, you can release the pressure faster, but do not open lid until cool….you could get hurt!)
10.) Remove the shanks and bones, and save the meat for the Welsh beef soup.
11.) Strain the broth.
12.) You now should have a rich, flavorful beef stock that can be used as a base for other recipes.