How To Make 'Fond Blanc' (White Beef Stock) In A Pressure Cooker

How To Make 'Fond Blanc' (White Beef Stock) In A Pressure Cooker

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How to make Fond Blanc, or White Stock, White Beef Stock - this is the pressure cooker / instant pot recipe you need on how to make white beef stock. This is used when you want the beef flavour - but not the dark colour.

 If you’re looking for the deep rich brown beef stock… we have recipes elsewhere on our channel - Like this one for a deep dark beef bone broth.

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White Beef Stock (Fond Blanc)
This is a recipe for Fond blanc or ’White Stock’ - If you’re looking for the deep rich brown beef stock… we have recipes elsewhere on our channel. This is used when you want the beef flavour - but not the dark colour.
Ingredients:
  • 2 Tbsp (30 mL) olive oil
  • 3Lb (1.5kg) beef bones
  • 2 tsp (10 mL) tomato paste
  • 1 large onion, unpeeled, quartered
  • 1 carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 2 cloves garlic, unpeeled
  • 10 black peppercorns
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 10 cups (2.5L) cold water
Method:
Select sear and preheat the cooking bowl. Heat the oil then, brown the bones on all sides. Level of browning will determine the colour of the finished stock.Add remaining ingredients.Select pressure cook. 80kPa / 60 min / Natural When cooking has completed, strain through a fine-mesh sieve. Chill immediately. Remove hardened fat layer and reserve for other recipes. Use immediately or freeze in small, air-tight containers for up to 1 month.
Details:
Prep time: Cook time: Total time: Yield: 10 cups (2.5L)
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