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Xxgamerz

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I made a vat of beef broth yesterday from some beef shank. The package
must've been close to 3#. It was about 80% meat.

When I make the broth into soup, I will never use that much beef in my
soup (I only make about 1-1/2 quarts at a time).

What the heck else can I do with all that meat? Boiled beef.

Hash? Sandwich spread? Freeze it? For some reason, freezing it
doesn't "sound right" to me.

I await your counsel.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Apr 4, 6:43?am, Melba's Jammin' wrote:

I would take the meat and some, not much of the broth and use the
seasoning in this recipe and
cook it down to dry and make Mexican shredded beef out of it. You
can portion it out and freeze it
for future tacos, enchiladas, empanadas, burritos, etc.etc.etc.


http://hizzoners.com/recipes/meats/277-mexican-shredded-beef

You've already got the main cooking portion done, now let the
seasonings cook into the meat and finish it out.
 
In article ,
Melba's Jammin' wrote:


Thanks, Nancy, Sitara, and Wayne. I hadn't especially thought of
shredding it. I know that Somebody will like the idea of barbecued
beef. Somebody puts barbecue sauce on things I would not subject food
to.

Thanks ? feel free to keep 'em coming.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
"Melba's Jammin'" ha scritto nel messaggio


I love hash, but 2.4 pounds worth. But some. Then the traditional meat for
meat filled ravioli is leftover cooked meat, so make some ravioli. Then
rissoles, perhaps, which a Brit will tell you how.
 
On Mon, 04 Apr 2011 08:43:20 -0500, Melba's Jammin'
wrote:


Hash sounds good. I would do barbecue sandwiches, sloppy joes, tacos,
burritoes, or enchiladas. Maybe Italian beef sandwiches. I wonder
how it would be in a cottage pie.

Tara
 
On 4-Apr-2011, Melba's Jammin' wrote:


Freezing sounds right to me, in packets of a size to pull out and make a
quick meal. Since much of the flavor has been boiled out, I'd use it in
things that bring a lot of flavor through additions. Hash, with lots of
small-diced onion with the potatoes, or chili or beef salad (you know, like
chcken salad, only beef). Or, mix with a little egg, and your usual
flavorings for meatloaf, form into patties and have "not leftover" meatloaf
sandwiches.
--
"Calling an illegal alien an 'undocumented immigrant' is like calling a drug
dealer an 'unlicensed pharmacist' "

Change Cujo to Juno in email address.
 
In article ,
"Robert" wrote:


Please, say more about the beef and noodles, Robert.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Mon, 04 Apr 2011 08:43:20 -0500, Melba's Jammin' wrote:


Potted meat!!!

Of all these canned meat products I bought a while back, the only
thing I may continue buying/eating is the Armour potted meat.
Disgusting stuff.

-sw
 
"Melba's Jammin'" wrote in message
news:[email protected]...


It's already been suggested. Beef hash with fried potatoes and onions.

If you have the patience (hopefully that of a saint) and a staff of helpers,
buy some finely ground corn flour (masa harina) and some dried corn husks.
Soak the corn husks. Meanwhile, mix the masa with lard and some of the beef
stock. Shred the beef. Add some chili peppers (I don't remember what chili
peppers I used). Then roll the beef in the masa dough spread on the soaked
corn husks. Steam the tamales over a cup of that lovely beef stock.

I made tamales once. And I'll never do it again.

Jill
 
On Mon, 4 Apr 2011 12:36:07 -0400, "jmcquown"
wrote:


They're not that bad but it helps having a team and you can't have
anything else going on. Someone posted a link to a masa spreader a
couple years ago and we ordered one. It took awhile to get the hang
of it but it really speeds up the process.

Lou
 
In article ,
"jmcquown" wrote:


Like I said after reading a science fiction novel: "Well, that'll never
happen." :-) I like tamales. No patience, no ambition, no staff.
Mexican places within 3 miles of me that do.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 2011-04-04, Melba's Jammin' wrote:


Yer not missing much.

I useta think mamasitas made tamales short on filling cuz they were
selling 'em to us gringos and ...what the Hell! It's their duty to
rip-off the pandejos.

Well, I made traditional Mexican tamales with my traditional step
mother-sister-in-law-whatever. She was about a hundred yrs old and so
traditional she hadda ask her husband permission to pee and the
tamales were so from-scratch, the only step missing was slaughtering
the pig. Anyway, I was shocked to discover, as I was helping assemble
the damn things, she used barely half an ounce of meat, per tamale.
This for family consumption, only. And the harina mix was fully 50%
lard. That's a lotta fat! So, corn flour, a crap-load of lard, and
half a pinky finger of meat steamed in dead plant leaves. Yum.

Traditional tamales are definitely poh-folk food, in the 3rd degree.
I havn't wasted my money on one since. If you find a tamale with more
than an oz of meat, it's a boutique tamale and costs $8! ;)

nb
 
On Mon, 04 Apr 2011 08:43:20 -0500, Melba's Jammin'
wrote:


I vote for tamales. You can freeze those and they reheat easily.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 04 Apr 2011 12:19:21 -0700, sf wrote:


Ok! Let's see some Tamale recipes! I've never made them. I have a 2
quart steamer....I think that's what I need...
 
On 4 Apr 2011 17:54:35 GMT, notbob wrote:


What I've learned over the years is the amount of filling depends on
where it comes from and if I want tamales the way *I* like them, I
should make them myself. I don't mind making them and I like what I
make... as does my family.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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