- 2 3/4 Pounds lean ground beef
- 1/2 Cup neutral frying oil
- 5 1/4 Cups thinly sliced sweet onion
- 7 Cups thinly sliced carrots
- 3 3/4 Cups thinly sliced leeks
- 1/3 Cup thinly sliced garlic
- 3 Tablespoons tomato paste
- 1 bottle red wine
- 2 3/4 Pounds beef knucklebones
- 4 1/4 Cups water
- 5 sprigs parsley
- 3-4 sprigs thyme
- 3 bay leaves
- 10-12 peppercorns
- Balsamic vinegar, to taste
- Dark soy sauce, to taste
Fry the meat in a large skillet over high heat until it turns dark brown, about 8 minutes. Work in batches to not overcrowd the pan. Drain the browned meat in a colander placed over a bowl. Measure ¼ cup of the drained oil. Reserve the beef.
Combine the vegetables with the reserved beef oil in the base of a pressure cooker, and sauté uncovered over medium heat, stirring over, until the vegetables become completely soft, about 30-35 minutes. Stir the tomato paste into the mixture and cook, stirring often, until brown, about 10 minutes. Pour in the wine and cook over high heat, stirring often, until the wine reduces to a syrup, about 10-12 minutes. Add the beef knuckles, water, parsley, thyme, bay leaves, and peppercorns to the pressure cooker, and then add the reserved beef. Pressure-cook at a gauge pressure of 1 bar/15 psi for 2 hours. Start timing as soon as full pressure has been reached.
Let the cooker cool, or run tepid water over the rim, to depressurize it. Strain the broth into a large pot through a fine sieve lined with cheesecloth. Discard the solids. Cook the broth over high heat, skimming off the fat frequently, until reduced to a syrupy glaze, 45-60 minutes. Season the glaze with balsamic and soy sauce and serve warm.