Difference between revisions of "Ham Hock Stock"
m (→Directions: clean up) |
RealRecipes (talk | contribs) m (Text replace - "Category:Stock and broth Recipes" to "Category:Broth Recipes") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 13: | Line 13: | ||
* 3 stalks of [[celery]], cut in half | * 3 stalks of [[celery]], cut in half | ||
| − | == | + | == Procedures == |
# Make the stock first. | # Make the stock first. | ||
# Put the ham hocks in the pressure cooker. | # Put the ham hocks in the pressure cooker. | ||
| Line 24: | Line 24: | ||
[[Category:Pressure cooker Recipes]] | [[Category:Pressure cooker Recipes]] | ||
| − | [[Category: | + | [[Category:Broth Recipes]] |
[[Category:Ham hock Recipes]] | [[Category:Ham hock Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 16:56, 11 July 2012
Description
Contributed by Debbie at PressureCookerRecipes Y-Group
Ingredients
- 1 ham hock
- 1 smoked ham hock
- 6 cups of water
- 1 small white onion, quartered
- 6 garlic cloves, cut in half
- 1 whole serrano chile
- a pinch of whole black peppercorns
- 4 small bay leaves
- 3 stalks of celery, cut in half
Procedures
- Make the stock first.
- Put the ham hocks in the pressure cooker.
- Put 6 cups of water over them then set the cooker to brown.
- Heating the water and the hocks brings it up to pressure quicker.
- Add the onion, garlic cloves, serrano chile, peppercorns, bay leaves and celery them to the pot.
- It won't take long for the water to get to get hot, but just before boiling, stop the browning, put on the lid, and set it to high pressure.
- Cook for 10 minutes.
- It smells so good!
