Vegetable oil
Salt and pepper
3 pounds combined beef shank and oxtail pieces
2 onions, quartered
2 ribs celery, halved
2 carrots, halved
3 cloves garlic
1 bunch parsley
1 teaspoon black peppercorns
2 quarts water

Cooking Recipe:

Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.

Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

Ingredients:

Roast:
1 (3 rib) roast, about 5 pounds, rimmed of excess but not all fat
2 cloves garlic, finely sliced
Salt and freshly ground pepper
1/2 cup white wine
2 cups beef stock

Cooking Recipe:

Preheat oven to 450 degrees. Bring meat to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a paring knife, poke small holes in the meat and insert the garlic into them. Season the meat with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 350 degrees and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice beef and drizzle with some of the sauce.

Shoestring Potatoes:
4 russet potatoes, peeled
1 quart vegetable oil
Salt

Blue Cheese Dip:
3 tablespoons unsalted butter
3 tablespoons flour
3 cups hot milk
1 1/2 cups cabrales blue cheese, crumbled
Dash cayenne pepper
Salt

Potatoes: Slice the potatoes and cut them into 1/8-inch slices. Then cut the slices into long strips 1/8-inch wide. Heat oil to 375 degrees F. Add them in batches, separating them when they hit the oil. Fry until golden brown, remove and drain on paper towels and salt liberally.

Dip: Heat butter in medium saucepan over medium heat until melted. Whisk in flour and cook for 2-3 minutes. Whisk in the hot milk and cook until the sauce has thickened. Stir in the blue cheese and cook until the cheese has melted. Season with cayenne and salt. Pour into ramekins and serve with the fries.

Grilled Vegetables:
2 zucchini, cut on bias into 1/2-inch thick slices
1 yellow squash, cut on bias into 1/2-inch thick slices
2 red peppers, seeded, stemmed, and cut into 4 pieces
2 yellow peppers, seeded, stemmed, and cut into 4 pieces
1/4 cup olive oil

Toss vegetables with olive oil. Season with salt and pepper. Grill until tender.