On 4/4/2011 7:43 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.


One of my aunts used to grind or chop cooked beef, mix with cubed cooked
potato, a little sauteed onion and freshly chopped parsley, s&p and eggs
(enough to make a thick "pancake" mixture) then fry by the large
spoonful, flattened, in a little butter and oil, kind of like a Spanish
"tortilla" (Not at all like a Mexican tortilla.) Serve with hot sauce
or salsa on the table or add a bit to the "batter."

gloria p