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Delphinus Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 10:33 AM
Original message
Beef stock - what to do?
Hi all,

A while back, I restocked my pantry and bought some Rachel Ray beef stock. I don't know why, as I've never cooked with beef stock, but I did.

Anyway, it's coming up to it's best used by date and I could freeze it, but it doesn't solve the problem of what to do with it.

How do *you* use beef stock?

Thanks!
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Arkansas Granny Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 11:10 AM
Response to Original message
1. I mostly use stock to replace part of the water when I'm making soups.
It really intensifies the flavor.
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Delphinus Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 01:39 PM
Response to Reply #1
7. I can do that
with a vegetable soup I make. I do use a bit of beef with it ... so just add stock then water. Sounds good! Looks like, from all the great feedback, I'll be buying more beef stock for future uses!
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htuttle Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 11:30 AM
Response to Original message
2. French Onion Soup and Irish Stew are two of the big uses for me
I use it if I'm making a beef gravy for meat, too.

If you want to use a lot of it up at once, make a big pot of French Onion Soup and then freeze some of that.

BTW, If you want to freeze the stock by itself, I'd suggest using an ice cube tray(s) so that you don't have to defrost all of it just to use some of it.
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Delphinus Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 01:37 PM
Response to Reply #2
6. Good idea.
I've just found the French Onion recipe that Stinky the Clown posted a few weeks ago. That sounds perfect.
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 02:50 PM
Response to Reply #6
12. While that recipe called for both beef and chicken stock, it would work just as well .....
.... with all beef stock.
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Lucinda Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 02:50 PM
Response to Reply #6
13. That recipe sounds incredible doesn't it?
I cant wait to try it!
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Marrah_G Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-26-09 10:28 AM
Response to Reply #2
20. Those are my biggest uses for it also!
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Tesha Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 12:24 PM
Response to Original message
3. soups, stews...
personal favs..

oxtail stew and Italian wedding soup
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Delphinus Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 01:41 PM
Response to Reply #3
8. Maybe I'll try the Italian wedding soup.
I had oxtail stew put before me when I was pregnant (long, long time ago), and have never been able to see it, smell it, taste it, be in the same room with it, since then.
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 02:49 PM
Response to Reply #8
11. Italian wedding soup wants chicken stock, not beef
The beef might be too strong a flavor to balance well with the rest of the ingredients.
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Tesha Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 03:00 PM
Response to Reply #11
19. family recipe..


good beef stock - low salt
tiny meatballs - good italian seasonings, parsley, parm, egg, fresh bread crumbs, lean ground beef - or pork, turkey, veal
farfalle - aka bow tie pasta

very tasty, easy, and the flavors balance quite well
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 01:04 PM
Response to Original message
4. chili
I always use Better Than Bouillon when making chili.
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Delphinus Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 01:36 PM
Response to Reply #4
5. Hmm ...
Can you share the recipe? I've never used bouillon in chili, so this might be good. Thanks!
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 02:13 PM
Response to Reply #5
9. ?
Question: is what you are using a concentrate? Or full strength with water included?
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Delphinus Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 09:34 PM
Response to Reply #9
14. That's a real good question.
I think, based on reading the ingredients, it's concentrated beef stock.
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Lucinda Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 02:37 PM
Response to Original message
10. You can also cook it down and use it as a dipping sauce for hot roast beef sandwiches
Like a beef dip. I make my own, so I don't know what her brand tastes like, but if you condense the flavors by cooking it down it would probably make a good au jus.
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Richard Steele Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 12:42 AM
Response to Reply #10
16. Kinda what I was thinking- he could add fruit, salt & vinegar, and reduce it to "steak sauce".
I did that the other week with a cheap can of tangerines,
some LaChoy low-sodium soy sauce, and plain white vinegar at the end;
it was very well-received.
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Lucinda Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 11:00 AM
Response to Reply #16
18. Yet another thing I need to experiment with!
I've never made my own steak sauce. Glad you mentioned it.
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 11:13 PM
Response to Original message
15. In meatloaf
Edited on Sat Jan-24-09 11:15 PM by eleny
I use it as the liquid for moistening meatloaf. It adds such good flavor.

P.S. You can also freeze it in an ice cube tray and keep the cubes in plastic bags for when you need one or two to jazz up a dish such as adding it to veggies or rice.
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Tsiyu Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 10:43 AM
Response to Original message
17. Slice some red onions into rings 1/2" thick
Salt and pepper and fry, turning once, in small bit of olive oil til almost black. Put away. (Or cook after reducing stock.)

Meanwhile pour stock in saucepan, add your favorite beef herbs (a bay leaf is nice but take out before serving.)

Let come to boil, simmer a few minutes. Add 1/4 cup port (if just a small container of beef stock) or another flavorful red wine, let simmmer til it reduces to nice thickness. Could take a while. :)

Add onions til heated, serve over taters or rice or noodles or grits.
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