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