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 4/4/2011 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.

BBQ sandwiches or hash would be my first choices.

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.

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.

Perhaps you could spice it to make tacos?

nancy

In article >,
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.

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'" > 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.

Chipped beef gravy on toast or potatoes, Beef and Noodles, tacos, Burritos,
Tamales.


Robert

"Melba's Jammin'" > ha scritto nel messaggio

>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 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:

>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.

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

In article >,
"Robert" > 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.
>
> Chipped beef gravy on toast or potatoes, Beef and Noodles, tacos, Burritos,
> Tamales.
>
>
> Robert

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 2011-04-04, Melba's Jammin' > wrote:

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

The dog will love you!

nb

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.

beef pot pie

"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

On Mon, 4 Apr 2011 12:36:07 -0400, "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.

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:

> "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

On 2011-04-04, Melba's Jammin' > 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.

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 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.

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:

>On Mon, 04 Apr 2011 08:43:20 -0500, 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.
>
>I vote for tamales. You can freeze those and they reheat easily.

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:

> 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!

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. <shrug>

--

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

On Mon, 04 Apr 2011 15:29:41 -0400, Landon > wrote:

> On Mon, 04 Apr 2011 12:19:21 -0700, sf > wrote:
>
> >
> >I vote for tamales. You can freeze those and they reheat easily.
>
> Ok! Let's see some Tamale recipes! I've never made them.

No recipes from me, Landon. I do it by whim. I can tell you that
making tamale meat is the only good use I've ever found for a
crockpot. Put your chuck in there and cook overnight. When cool, the
liquid should jell. Seasonings etc are to your taste. I like onion,
garlic and powdered chili in the crockpot (strain after it cooks) and
then I add freshly chopped green onion and cilantro to the juices
before you cool it in the refrigerator. I flavor beef with a little
chili colorado sauce. I like chicken with tomatillos and pork can go
either way.

These pages are as informative as any
http://rollybrook.com/tamales.htm
http://insearchofbees.wordpress.com/...ndmas-tamales/

> I have a 2 quart steamer.... I think that's what I need...

If it's only two quarts, you'll make a very small batch or steam them
in stages. It would be best to use your collapsible vegetable steamer
and your largest soup/stock pot (with a lid).



--

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

On Mon, 04 Apr 2011 08:43:20 -0500, 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.

I'm sure I mentioned this not too long ago; filling for pirohys.. or
ravioli, wontons, stuff your k'nish.

I like this one and it's right up your alley, a quickie!
http://www.epicurious.com/recipes/fo...Terrine-231383

On Mon, 04 Apr 2011 13:07:30 -0700, sf > wrote:

>On Mon, 04 Apr 2011 15:29:41 -0400, Landon > wrote:
>
>> On Mon, 04 Apr 2011 12:19:21 -0700, sf > wrote:
>>
>> >
>> >I vote for tamales. You can freeze those and they reheat easily.
>>
>> Ok! Let's see some Tamale recipes! I've never made them.
>
>No recipes from me, Landon. I do it by whim. I can tell you that
>making tamale meat is the only good use I've ever found for a
>crockpot. Put your chuck in there and cook overnight. When cool, the
>liquid should jell. Seasonings etc are to your taste. I like onion,
>garlic and powdered chili in the crockpot (strain after it cooks) and
>then I add freshly chopped green onion and cilantro to the juices
>before you cool it in the refrigerator. I flavor beef with a little
>chili colorado sauce. I like chicken with tomatillos and pork can go
>either way.
>
>These pages are as informative as any
>http://rollybrook.com/tamales.htm
>http://insearchofbees.wordpress.com/...ndmas-tamales/
>
>> I have a 2 quart steamer.... I think that's what I need...
>
>If it's only two quarts, you'll make a very small batch or steam them
>in stages. It would be best to use your collapsible vegetable steamer
>and your largest soup/stock pot (with a lid).

Thanks for the information and links. I'm going to have to try making
my own soon.

In article >,
Brooklyn1 <Gravesend1> wrote:

> On Mon, 04 Apr 2011 08:43:20 -0500, 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.
>
> I'm sure I mentioned this not too long ago; filling for pirohys.. or
> ravioli, wontons, stuff your k'nish.

Stuff your own knish, Pal. I'm not putting cooked meat into my pirohy.
Or ravs or wontons.

>
> I like this one and it's right up your alley, a quickie!
> http://www.epicurious.com/recipes/fo...Terrine-231383

Ah, sandwich spread. I make mine with onions, celery, mayo to bind,
maybe a little pickle relish, s&p. I might use some for that; Rob likes
it and I haven't made it in years.

--
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 16:25:49 -0400, Landon > wrote:

> Thanks for the information and links. I'm going to have to try making
> my own soon.

It's doubtful you'll find it in rural Michigan, but we have places
where we can buy masa premade around here. If you can find it
premade, that cuts down on a lot of work.

--

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

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Robert" > 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.
>>
>> Chipped beef gravy on toast or potatoes, Beef and Noodles, tacos,
>> Burritos,
>> Tamales.
>>
>>
>> Robert
>
> Please, say more about the beef and noodles, Robert.
>
>
Beef shredded or cube
mushrooms sliced
onion diced
celery diced
green pepper diced
garlic minced
butter
beef broth
Dijon mustard
sour cream
flour
egg noodles
salt and pepper


Sauté the garlic, onions, celery, peppers and mushrooms in butter add beef.
Make a roué with the flour and butter add the broth to make a gravy. stir in
mustard and sour cream add the beef mixture, season with salt and pepper.
Pour over your noodles and serve.


Robert

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

On Apr 4, 9:43*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. *
>

I like boiled beef shank. So like if you cooked it, when it's tender,
cube it and save it. Freeze it if you must. If you make/made too
much, then you are managing incorrectly. I've never in my life made
too much beef shank that I had to freeze it. Or some such. Like use
your noggin.

> 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 Mon, 04 Apr 2011 13:59:30 -0700, sf > wrote:

> On Mon, 04 Apr 2011 16:25:49 -0400, Landon > wrote:
>
> > Thanks for the information and links. I'm going to have to try making
> > my own soon.
>
> It's doubtful you'll find it in rural Michigan, but we have places
> where we can buy masa premade around here. If you can find it
> premade, that cuts down on a lot of work.


Oops, sorry. I got where you live mixed up with Nad.

--

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

On Mon, 4 Apr 2011 17:41:34 -0400, "Robert"
> wrote:

>
>"Melba's Jammin'" > wrote in message
...
>> In article >,
>> "Robert" > 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.
>>>
>>> Chipped beef gravy on toast or potatoes, Beef and Noodles, tacos,
>>> Burritos,
>>> Tamales.
>>>
>>>
>>> Robert
>>
>> Please, say more about the beef and noodles, Robert.
>>
>>
>Beef shredded or cube
>mushrooms sliced
>onion diced
>celery diced
>green pepper diced
>garlic minced
>butter
>beef broth
>Dijon mustard
>sour cream
>flour
>egg noodles
>salt and pepper
>
>
>Sauté the garlic, onions, celery, peppers and mushrooms in butter add beef.
>Make a roué with the flour and butter add the broth to make a gravy. stir in
>mustard and sour cream add the beef mixture, season with salt and pepper.
>Pour over your noodles and serve.

Sounds like good comfort food to me. I'd eat that in a heart beat.

Lou

sf > wrote:
> On Mon, 04 Apr 2011 13:59:30 -0700, sf > wrote:
>
>> On Mon, 04 Apr 2011 16:25:49 -0400, Landon > wrote:
>>
>>> Thanks for the information and links. I'm going to have to try making
>>> my own soon.
>>
>> It's doubtful you'll find it in rural Michigan, but we have places
>> where we can buy masa premade around here. If you can find it
>> premade, that cuts down on a lot of work.
>
>
> Oops, sorry. I got where you live mixed up with Nad.

Was not me, I am innocent of all wrong doing. Hmmm....

Bags of Masa flour is found in most grocery stores. Are you referring to a
product called Nixtamal instead? Their is a strong Mexican presence in
Michigan and in Downtown Detroit's Mexican Village area. There are some
specialized Mexican stores in many suburban cities. One such store is about
fifteen miles from me. One can get the needed minerals and dent corn in the
Mexican stores to make your own Nixtamal.

I have not looked for any places that sell Nixtamal, so I am not sure about
this. However there are Mexican restaurants in several cities in Michigan.
So they may have a source somewhere. I grow some dent corn for my chickens
but have not yet made my own corn tortillas.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

In article
>,
Portland > wrote:
> I like boiled beef shank. So like if you cooked it, when it's tender,
> cube it and save it. Freeze it if you must. If you make/made too
> much, then you are managing incorrectly. I've never in my life made
> too much beef shank that I had to freeze it. Or some such. Like use
> your noggin.

I beg your pardon?

--
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 often cook "too much" on purpose, its called bulk cooking for future
meals, Lee
"Portland" > wrote in message
...
On Apr 4, 9:43 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.
>

I like boiled beef shank. So like if you cooked it, when it's tender,
cube it and save it. Freeze it if you must. If you make/made too
much, then you are managing incorrectly. I've never in my life made
too much beef shank that I had to freeze it. Or some such. Like use
your noggin.

> 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 Mon, 04 Apr 2011 16:26:10 -0700, sf > wrote:

>On Mon, 04 Apr 2011 13:59:30 -0700, sf > wrote:
>
>> On Mon, 04 Apr 2011 16:25:49 -0400, Landon > wrote:
>>
>> > Thanks for the information and links. I'm going to have to try making
>> > my own soon.
>>
>> It's doubtful you'll find it in rural Michigan, but we have places
>> where we can buy masa premade around here. If you can find it
>> premade, that cuts down on a lot of work.
>
>
>Oops, sorry. I got where you live mixed up with Nad.

I'm not driving to Michigan from North Florida to get some groceries!
Ha! Gas here is up to 3.69 now. I see $4 a gallon very soon.

Thanks anyway sf!

Portland > wrote:
>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. *
>>
>
>I like boiled beef shank. So like if you cooked it, when it's tender,
>cube it and save it. Freeze it if you must. If you make/made too
>much, then you are managing incorrectly. I've never in my life made
>too much beef shank that I had to freeze it. Or some such. Like use
>your noggin.

Uh oh... if you knew Barb like I know Barb you just acquired a new
nick... MEATHEAD! LOL

Landon > wrote:
> On Mon, 04 Apr 2011 16:26:10 -0700, sf > wrote:
>
>> On Mon, 04 Apr 2011 13:59:30 -0700, sf > wrote:
>>
>>> On Mon, 04 Apr 2011 16:25:49 -0400, Landon > wrote:
>>>
>>>> Thanks for the information and links. I'm going to have to try making
>>>> my own soon.
>>>
>>> It's doubtful you'll find it in rural Michigan, but we have places
>>> where we can buy masa premade around here. If you can find it
>>> premade, that cuts down on a lot of work.
>>
>>
>> Oops, sorry. I got where you live mixed up with Nad.
>
> I'm not driving to Michigan from North Florida to get some groceries!
> Ha! Gas here is up to 3.69 now. I see $4 a gallon very soon.
>
> Thanks anyway sf!

Gas was $3.85 today in Michigan and I am not driving to Florida for
groceries either. It is like Apples and Oranges.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Tue, 5 Apr 2011 01:21:04 +0000 (UTC), Nad R
> wrote:

>Landon > wrote:
>> On Mon, 04 Apr 2011 16:26:10 -0700, sf > wrote:
>>
>>> On Mon, 04 Apr 2011 13:59:30 -0700, sf > wrote:
>>>
>>>> On Mon, 04 Apr 2011 16:25:49 -0400, Landon > wrote:
>>>>
>>>>> Thanks for the information and links. I'm going to have to try making
>>>>> my own soon.
>>>>
>>>> It's doubtful you'll find it in rural Michigan, but we have places
>>>> where we can buy masa premade around here. If you can find it
>>>> premade, that cuts down on a lot of work.
>>>
>>>
>>> Oops, sorry. I got where you live mixed up with Nad.
>>
>> I'm not driving to Michigan from North Florida to get some groceries!
>> Ha! Gas here is up to 3.69 now. I see $4 a gallon very soon.
>>
>> Thanks anyway sf!
>
>Gas was $3.85 today in Michigan and I am not driving to Florida for
>groceries either. It is like Apples and Oranges.

It's been a few years but I found grocery shopping in Florida a
nightmare.

Lou

On Apr 4, 9:43*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

Chop it fine, season with sauteed onion, lots of black pepper...you
know, so it tastes good. And use it to fill kreplach. (which are the
same idea as a pirohy or a won ton). Serve them in the soup. Even
better, believe it or not, in home made chicken soup! Either way,
freeze them as you would pirohy... before they are boiled, well
wrapped to prevent freezer burn. Plan on 3-5 per serving, depending on
how big you make them.

In article >,
Sqwertz > wrote:

> 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.

I ate a lot of potted meat in the sixties and liked it. A friend told me
to read the label. Shudder...

leo

On Tue, 5 Apr 2011 00:02:53 +0000 (UTC), Nad R
> wrote:

> sf > wrote:
> > On Mon, 04 Apr 2011 13:59:30 -0700, sf > wrote:
> >
> >> On Mon, 04 Apr 2011 16:25:49 -0400, Landon > wrote:
> >>
> >>> Thanks for the information and links. I'm going to have to try making
> >>> my own soon.
> >>
> >> It's doubtful you'll find it in rural Michigan, but we have places
> >> where we can buy masa premade around here. If you can find it
> >> premade, that cuts down on a lot of work.
> >
> >
> > Oops, sorry. I got where you live mixed up with Nad.
>
> Was not me, I am innocent of all wrong doing. Hmmm....
>
> Bags of Masa flour is found in most grocery stores. Are you referring to a
> product called Nixtamal instead? Their is a strong Mexican presence in
> Michigan and in Downtown Detroit's Mexican Village area. There are some
> specialized Mexican stores in many suburban cities. One such store is about
> fifteen miles from me. One can get the needed minerals and dent corn in the
> Mexican stores to make your own Nixtamal.

I have never heard anyone call prepared masa nixtamal, so I can't tell
you yes or no. Around here, it's "tamale dough" or it can be used for
tortillas. There are several different kinds. You just tell them
what you want to make and they get the right dough for you.
>
> I have not looked for any places that sell Nixtamal, so I am not sure about
> this. However there are Mexican restaurants in several cities in Michigan.
> So they may have a source somewhere. I grow some dent corn for my chickens
> but have not yet made my own corn tortillas.

That's too much work for me. I buy it premade. Glad to hear your
Mexican population is supporting ethnic markets.

--

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

On Mon, 04 Apr 2011 20:41:04 -0400, Landon > wrote:

> On Mon, 04 Apr 2011 16:26:10 -0700, sf > wrote:
>
> >On Mon, 04 Apr 2011 13:59:30 -0700, sf > wrote:
> >
> >> On Mon, 04 Apr 2011 16:25:49 -0400, Landon > wrote:
> >>
> >> > Thanks for the information and links. I'm going to have to try making
> >> > my own soon.
> >>
> >> It's doubtful you'll find it in rural Michigan, but we have places
> >> where we can buy masa premade around here. If you can find it
> >> premade, that cuts down on a lot of work.
> >
> >
> >Oops, sorry. I got where you live mixed up with Nad.
>
> I'm not driving to Michigan from North Florida to get some groceries!
> Ha! Gas here is up to 3.69 now. I see $4 a gallon very soon.
>
> Thanks anyway sf!

You can find what you need in Florida!

--

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

"Melba's Jammin'" > ha scritto nel messaggio

> Stuff your own knish, Pal. I'm not putting cooked meat into my pirohy. >
> Or ravs or wontons.

Well fine, Barabarara, but cooked leftovermeat is what is used for meat
filled pastas. Really.