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

In article >,
"gloria.p" > wrote:
> 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

That's pretty much how I make roast beast hash, without the egg, though.
Intersting.

--
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