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Homemade pressure cooked beef stock

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Ingredients
  

  • 5 kg meaty beef bones back and neck preferably, plus one marrow bone.
  • 1 pig trotter split
  • 2 carrots unpeeled, cut in to chunks
  • 2 celery stalks cut in half or thirds (leaves on ok)
  • 1 large onion unpeeled if looks good and clean. brown or yellow, cut in quarters
  • 1 leek white and green chopped
  • 3 roma tomatoes cut into quarters
  • 1 tbsp tomato paste
  • 1 slice ginger unpeeled - about a quarter sized
  • 2 cloves garlic smashed
  • 1/2 tbsp coriander seeds
  • 1 star anise
  • 1 tbsp apple cider vinegar
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • 4 thyme sprigs
  • 30 parsley sprigs if you have it (not essential)
  • 6 liters water or more as needed

Instructions
 

  • Roast bones:
    Preheat oven to 425°F
    Spread 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.