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Show Us Your Meat, and We'll Show You Ours
I grew up eating soup every Sunday during football season and have continued that tradition. I've historically made it by putting everything in a soup pot and simmer for 4-6 hours. I prefer it be done around lunch, since games start at 10 am here, but was never able to manage it in a timely fashion. I tried it in the Instant Pot, but it never tasted right because the closed system of the IP doesn't allow for any reduction. 

After some experimentation, I think I finally got it down. I brown beef shanks and short ribs on the saute setting, add onions and saute more, then add the rest of the veggies with water to cover. I cook on high for 60 minutes, vent immediately, then transfer everything to a regular stock pot with some more water and simmer for another hour. It sucks to use two pots, but the speed of the IP is irrefutable and the reduction is key for richness... as well as being able to keep it warm on the stove all day. 

The video below is after I refrigerated the soup overnight and skimmed the fat. I don't do this before eating on Sunday, but it's how I end up storing it for a weeknight leftover dinner. This tells me the 60 minutes in the IP is enough to break down the collagen from the shank/ribs. Recommended. 


'76 911S | '14 328xi | '17 GTI | In memoriam: '08 848, '85 944

"Here, at last, is the cure for texting while driving. The millions of deaths which occur every year due to the iPhone’s ability to stream the Kim K/Ray-J video in 4G could all be avoided, every last one of them, if the government issued everyone a Seventies 911 and made sure they always left the house five minutes later than they’d wanted to. It would help if it could be made to rain as well. Full attention on the road. Guaranteed." -Jack Baruth
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