Hey there 'hounds!
So I made a ton of stock yesterday using about 10lbs of short rib trimmings, some leftover pork bones and chicken parts. I saved all of the meat from the short rib so now I have a ton of tender short rib meat also. I wanted the flavor to be neutral and adaptable so I added no seasonings or other aromatics. Just meat and bones.
Any ideas on what to do with this? So far I'm thinking:
Menudo/Posole type thing - add hominy, chiles and the usual for a Mexican short rib soup!
Pho seems like a good option.
Also thinking of doing a spicy Korean beef stew - some kind of combination of kimchi soup, tofu soup and yuk gae jang.
Any ideas would be appreciated!