What can I make from beef stock?
May 11, 2010 5:10 PM Subscribe
Help me come up with a hearty, wintry, delicious meal I can make with 2 litres of frozen beef stock..
In my freezer I have a good size tub of beef stock I boiled down from some nice meaty bones a while ago. What marvellous repast do you think I should concoct from this decoction?
In my freezer I have a good size tub of beef stock I boiled down from some nice meaty bones a while ago. What marvellous repast do you think I should concoct from this decoction?
Best answer: Ooh, barley and mushroom soup! The perfect thing for a cold day.
posted by Faint of Butt at 6:09 PM on May 11, 2010
posted by Faint of Butt at 6:09 PM on May 11, 2010
I use beef stock when making pulled pork in the crock pot. 2 cups of beef stock, a 4 lb. pork butt/shoulder roast, and 1/4 cup of brewed coffee. Cook on low for 6 hours. Pull apart and serve on buns with barbecue sauce. YUM!
posted by wwartorff at 6:19 PM on May 11, 2010
posted by wwartorff at 6:19 PM on May 11, 2010
Agreed, mushroom and barley is the way to go. Maybe add a shank of some sort and distribute the meat through the soup when it's done.
(Yum! It's getting wintry in Melbourne and I it's definitely time for mushroom and barley soup!)
posted by prettypretty at 6:26 PM on May 11, 2010
(Yum! It's getting wintry in Melbourne and I it's definitely time for mushroom and barley soup!)
posted by prettypretty at 6:26 PM on May 11, 2010
The Silver Palate's Beef Stock and Red Wine Broth with Pasta and Parsnips
David Rosengarten's Swedish-American Meatballs with Beef Stock, Cream (and Lingonberry Jam!)
Joyce Goldstein's Braised Beef Brisket, Chicken Breasts, Garlic Sausage, Leeks, Carrots, and Potatoes in Beef Stock with Five Sauces (Bollito Misto ai Cinque Salse) (can't find a link to it, but other versions abound online)
Non-orthodox Jewish Short Rib, Parsnip, Leek, and Egg NoodleChicken Beef Soup (Flanken)
I bet incorporating stock somehow into David Rosengarten's Jewish Slow-Cooked Short Rib, Bean, and Barley Stew (Cholent) would be tasty.
posted by ifjuly at 6:47 PM on May 11, 2010
David Rosengarten's Swedish-American Meatballs with Beef Stock, Cream (and Lingonberry Jam!)
Joyce Goldstein's Braised Beef Brisket, Chicken Breasts, Garlic Sausage, Leeks, Carrots, and Potatoes in Beef Stock with Five Sauces (Bollito Misto ai Cinque Salse) (can't find a link to it, but other versions abound online)
Non-orthodox Jewish Short Rib, Parsnip, Leek, and Egg Noodle
I bet incorporating stock somehow into David Rosengarten's Jewish Slow-Cooked Short Rib, Bean, and Barley Stew (Cholent) would be tasty.
posted by ifjuly at 6:47 PM on May 11, 2010
Best answer: Totally, soups.
Use it for stewing beef/buffalo. It gets even better once it gets reduced. I like half broth/half black coffee. After the sear, enough liquid to cover the solids (so, for a couple, three meals, about 4-6 cups [about a liter] of liquid), and a little bit more. By the end of the stew, the liquid's reduced by about half, maybe a bit more.
If you decide to use smaller portions of it instead of using the whole 2L in one go, thaw once, and refreeze what you don't use in smaller portions so you don't have to freeze/thaw more than once again. If you have lots of ice cube trays, ice cubed sized chunks are handy - especially if you only need a couple/few tablespoons for cooking.
I sometimes cook rice with broth (sometimes whole, sometimes half-strength) instead of water (especially as a precursor for dirty rice). Ice cube sized chunks of broth are handy for making small/moderate amounts of gravy (teaspoon of butter, melt on low-medium heat, blend in flour until you get a nice just-starting-to-brown roux, blend in stock slowly until you get a nice gravy). After cooking a steak or a chop on a skillet, I'll thaw a cube or two, then throw it on the skillet and use it to solublize the crunchy bits and make a super-(kinda)'gravy' (there's a real term for it, but it escapes me right now).
posted by porpoise at 8:29 PM on May 11, 2010 [1 favorite]
Use it for stewing beef/buffalo. It gets even better once it gets reduced. I like half broth/half black coffee. After the sear, enough liquid to cover the solids (so, for a couple, three meals, about 4-6 cups [about a liter] of liquid), and a little bit more. By the end of the stew, the liquid's reduced by about half, maybe a bit more.
If you decide to use smaller portions of it instead of using the whole 2L in one go, thaw once, and refreeze what you don't use in smaller portions so you don't have to freeze/thaw more than once again. If you have lots of ice cube trays, ice cubed sized chunks are handy - especially if you only need a couple/few tablespoons for cooking.
I sometimes cook rice with broth (sometimes whole, sometimes half-strength) instead of water (especially as a precursor for dirty rice). Ice cube sized chunks of broth are handy for making small/moderate amounts of gravy (teaspoon of butter, melt on low-medium heat, blend in flour until you get a nice just-starting-to-brown roux, blend in stock slowly until you get a nice gravy). After cooking a steak or a chop on a skillet, I'll thaw a cube or two, then throw it on the skillet and use it to solublize the crunchy bits and make a super-(kinda)'gravy' (there's a real term for it, but it escapes me right now).
posted by porpoise at 8:29 PM on May 11, 2010 [1 favorite]
Response by poster: Yum! Those are some delectable suggestions you guys have come up with.. thanks!
posted by Philby at 8:45 PM on May 11, 2010
posted by Philby at 8:45 PM on May 11, 2010
I covet your beef stock! Off the top of my head: beef vegetable soup with barley, beef stew, pot roast, onion soup. Braised short ribs!
posted by Gilbert at 9:50 PM on May 11, 2010
posted by Gilbert at 9:50 PM on May 11, 2010
Bit late to the party, but I wanted to suggest Beef Bourguignon. Delicious, savory, bacony, beefy, brothy, winey, wintery!
posted by Valuev at 1:43 AM on May 12, 2010 [1 favorite]
posted by Valuev at 1:43 AM on May 12, 2010 [1 favorite]
This thread is closed to new comments.
posted by Knicke at 5:15 PM on May 11, 2010 [3 favorites]