Whenever I'm in a supermarket, I cruise the meat department looking for those deeply discounted "OMG we gotta sell this today before it expires" packages. I specifically look for things that can be used to make broth, and throw them into the freezer. The other day, I decided that my collection of beef necks, shanks and oxtails ad gotten too large and proceeded to make a vat of broth.
You know how, every so often, an endeavor like this turns out perfect? This was one of those times. It's one of the best beef broths I've ever made. Rich and beefy, just the right amount of seasoning and gelatin. So, I'm looking for idea of what to do with it. Yes, I know all sorts of recipes that use beef broth, but I'd like to showcase the really beefy taste of this one. I can always freeze it, and I will freeze some, but, what else?.
French onion soup, obviously. I have this one mastered. Other soups, except for pho, don't really put the broth up front. I looked at Julia Child's recipes for master French sauces. Most of them seem to be based on a broth that is more veal & less beef than this, although there is an intriguing sauce with port for a roast.
Anyone got a killer beef noodle soup? Rice noodle soup? A pot roast or braise where the sauce is a star? A risotto?