How to use up beef bits left over from making stock?
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. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude