The technique for making meat stock is an easy variant of chicken stock. Oxtail bones and ground chuck are used. The bones are smeared with a tablespoon or two of tomato paste and then browned in a hot oven. Follow the same procedure using meaty spare ribs or lamb bones and the corresponding ground meat to make pork or lamb broth. I use a 5-liter pressure cooker, 1 ½ pounds of ground meat, and 3 pounds of bones to produce 3 quarts of stock.
Ingredients
3 pounds meaty oxtail
1 ½ pounds ground chuck
1-2 tbl tomato paste
1 cup red wine (optional)
1 onion, coarsely chopped
1 large carrot, peeled and cut into chunks
1 or 2 cloves garlic
3 stems thyme
2 stems parley
Instructions
Smear the oxtail with tomato paste and roast along with the carrot and onion in a hot oven. Add the browned bones and vegetables to the pressure cooker with the optional wine. Evaporate the wine and then add all the rest of the ingredients, with the ground meat on top. Cover with water by an inch or so. Make sure that the ground meat is on top of the bones and vegetables so it doesn’t stick to the bottom. Do not go over the maximum fill line on your pressure cooker. Lock the top into place, use high heat to get to full pressure then turn down the flame. Let the meat stock simmer on high pressure for 2 ½ hours. Remove from the heat. Let the pressure drop naturally, 7 to 10 minutes. Strain, chill, and lift off the fat. Store the stock in the refrigerator or freezer.