+
Home Cooking

How to use up beef bits left over from making stock?

LorenzoGA | Jan 26, 201708:27 AM     17

The other day my wife and I made a big batch of stock for Vietnamese pho, using, among other bony cuts, oxtails and shin. After straining, we're left with maybe a pound of unctuous bits of slightly fatty, falling-apart tender meat, lightly scented of star anise, ginger, cinnamon, etc. (The pho was awesome, by the way.) The last time we made pho stock, we used this meat as a filling for empanadas. Any other ideas? My wife is thinking Shepherd's Pie.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast
How To

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast

by Jen Wheeler | Never underestimate the power of a one pot meal (or one pan, as the case may be). This easy sheet...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.