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Suggestions for my homemade meat stock?

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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.

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  1. mushroom barley soup would be my choice

    1 Reply
    1. re: folprivate

      Agreed!!! Beef barley soup is heaven on earth.
      Chock full of whatever vegetables you have on hand.

    2. Reduce down 1/2 of it to a sticky jelly (demiglase) and seal it up in the freezer. Use teaspoons or tablespoons of that in various recipes for the next couple months. Perfect in graveys, chinese sauces, stews and soups.

      1 Reply
      1. re: Botch

        Gahd, yes.

        Anything with a gravy... My mouth is watering just thinking about it.

      2. I use beef stock as the liquid in stews and braises - makes them very rich.

        1. I use it to cook rice in wirh lots of black pepper. It is so good.

          1. Onion Soup is always a good expression of good stock. Look for JFood's recipe on ChowHound.