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Sep 4, 2011 11:58 PM

Leftover shank meat from stock

I made an incredibly rich stock (Paul Bertolli's) with excellent beef neck and foreshank meat, and I'd like to do something with the leftover meat - it still has lots of flavor, even if it's a bit dry. I was thinking a tomato sauce would combat the dryness - any other ideas?

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  1. Tacos or burritos. Your idea is great too.

    1. monavano has some good ideas. You might also want to consider preparing a typical spaghetti sauce (sans meat) and adding the leftover shank meat to that. Serve over pasta, mashed or baked potato, corn bread biscuits, etc.

      1. When I was a kid, my Dad's favorite thing was to have the meat with some picalily or chow-chow relish.
        I _was_ certainly tasty that way.

        1. It wouldn't last, I'd pick it and eat it as soon as it was cool enough to touch.

          1. Shred it, mix in some scallions, ginger, hoisin sauce and sriracha, then use it as filling for filo cigars or spring rolls.