5kgmeaty beef bonesback and neck preferably, plus one marrow bone.
1pig trottersplit
2carrotsunpeeled, cut in to chunks
2celery stalkscut in half or thirds (leaves on ok)
1largeonionunpeeled if looks good and clean. brown or yellow, cut in quarters
1leekwhite and green chopped
3roma tomatoescut into quarters
1tbsptomato paste
1slicegingerunpeeled – about a quarter sized
2clovesgarlicsmashed
1/2tbspcoriander seeds
1star anise
1tbspapple cider vinegar
1tbspblack peppercorns
2bay leaves
4thyme sprigs
30parsley sprigsif you have it (not essential)
6literswateror more as needed
Instructions
Roast bones:Preheat oven to 425°FSpread beef bones out across 2 baking trays. Don't crowd bones. You don't want to steam them. Roast for 1 hour, turning at 30 minutes, or until very well browned. Don’t brown trotter.Drain and discard excess fat, if any.Place bones and trotter into pressure cooker.
Roast vegetables:On separate baking tray spread onion, carrots, celery, leek, and tomatoes and roast until carmelized.Place vegetables into pressure cooker.
Deglaze trays:Place tray on stove, turn heat to medium. Add 3/4 cup water. When it comes to a simmer scrape drippings into the pressure cooker. Repeat with other trays.
Cook stock:Add remaining ingredients into the pressure cooker. Add 6 liters of water or more to just cover.Put lid on pressure cooker and bring up to full pressure over medium high heat. Reduce heat to maintain pressure.Cook for 4 1/2 hours. Let pressure reduce naturally.
Strain & finish:Remove most bones. Strain stock with remaining bones and vegetables through a fine mesh colander. Taste stock and reduce as needed to concentrate.Cool to room temperature: Set stock pot or bowl in sink filled with cold water. Leave stock to cool.
