In article >,
"jmcquown" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > 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
>
>
> 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

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