Tried making beef stock with pressure cooker and got a weird murky result

I usually do my beef stock the slow way, simmering for like 6 hours. Last week I thought I'd save time and used my pressure cooker for just 90 minutes. The stock came out SUPER cloudy and had a kind of bitter taste, not that rich brown I normally get. I think I boiled the bones too hard at the start or maybe didn't blanch them long enough. Has anyone else had this problem with pressure cooker stock, or is there a trick to keeping it clear?

2 comments

2 Comments

james_campbell121mo ago

Buddy of mine did the same thing with lamb bones. Ended up with something that looked like dirty dishwater and tasted like a burned tire. He said next time he's gonna roast the bones first and not crank the heat.

abbyg601mo ago

Did you roast the bones beforehand? I used to skip that step too but now I always do it, it makes a huge difference in both flavor and clarity.