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Originally Posted by Sleepy Hollow
(Post 7644180)
I did add ACV (but only a teaspoon)... The beef bones are just very thick. After 24 hours, a good bit of marrow finally released from one of the bones. I ended up adding just a little more ACV and hitting the ball joint with a hammer. It's softened up quite a bit and now the inner bone is more exposed. Leaving it on the slow cooker setting won't take any more effort, so I may as well leave it cooking longer.
Do you do the 4 hours on full high pressure? That may be part of the difference too. The recipe I used said to do pressure for 30 minutes, then warm for 20, repeat two more times, so only actively at high pressure for 90 minutes. |
Thanks. I'll try it for 4 hours on high pressure next time.
I used to give the bones to the dog (she loved them! Especially the time the butcher sent her one that wasn't cut, she spent hours outside gnawing on a huge leg bone that night.) Now that she's gone, I have a bunch of bones to use up. |
A friend sent me this recipe for Beef and Broccoli, I made a couple substitutions, but it was good.
http://www.pressurecookingtoday.com/...-and-broccoli/ I blanched the broccoli on the stovetop. I reduced the amount of brown sugar (was afraid it would be overly sweet). I used cayenne pepper and ground ginger for a little heat, instead of pepper flakes. |
I'm in! I received a Power Pressure Cooker XL for Christmas!
Good thing, because my old pressure cooker that I've had for 30 years finally blew the gasket and wouldn't close anymore. I'll be watching this thread for tips and recipes. Watson |
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