HOMEMADE BEEF STOCK FOR PIERRE SCHAEDELIN'S BRAISED SHORT RIBS
This recipe for homemade beef stock, courtesy of Martha's personal chef Pierre Schaedelin, is an excellent marinade for braised short ribs.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 cups
Number Of Ingredients 6
Steps:
- Heat oil in a large Dutch oven over medium-high heat. Add bones and brown on all sides, about 5 minutes. Add onion, carrot, celery, and garlic; cook until lightly browned, about 5 minutes more.
- Add 10 cups of water and bring to a boil. Immediately reduce to a simmer, cover, and cook 1 1/2 hours. Skim surface and strain stock before using.
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