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Suggestions for my homemade meat stock?

a
Amy Mintzer Apr 23, 2009 11:39 AM

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.

  1. folprivate Apr 23, 2009 11:49 AM

    mushroom barley soup would be my choice

    1 Reply
    1. re: folprivate
      billieboy Apr 23, 2009 12:29 PM

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

    2. Botch Apr 23, 2009 12:51 PM

      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
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        LauraGrace Apr 23, 2009 03:16 PM

        Gahd, yes.

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

      2. alwayscooking Apr 23, 2009 01:52 PM

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

        1. a
          Analisas mom Apr 23, 2009 08:23 PM

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

          1. Phood Apr 23, 2009 08:29 PM

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

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