On Apr 4, 6:43*am, Melba's Jammin' > wrote:
> 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

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/2...-shredded-beef

You've already got the main cooking portion done, now let the
seasonings cook into the meat and finish it out.