Suggestions for my homemade meat stock?
I never make meat stock (chicken stock and veg stock all the time), but I was offered some first-rate beef bones and now have a beautiful stock simmering away.
What should I do with it? Not "what CAN I do with it," which I know. I want to know what you think I SHOULD do with it--how to maximize the pleasure of a good (not gorgeously clear, but flavorful) meat stock.
Risotto? I'm so used to making and eating it with chicken stock, I'm not sure I'd appreciate the classic form enough. But perhaps. Tortellini in brodo? Maybe.
Give me your faves.