Give me recipe suggestions:

[TXlib]

I made a really nice beef broth last night:

2 lbs of beef bones, and 5 lbs of beef oxtails, roasted at 450 deg F for 35 minutes, put into a large stockpot. Grease poured out of pan, and remaining pan drippings simmered with water, and added to stock pot. Pot topped off with water, 3 beef boullion cubes added, and then simmered for 12 hours.

I've got 3 lbs of beef stew meat in the fridge, in addition to the meat that will come off the oxtails.

What kind of recipes can you suggest to go from here?

[Rabrrrrrr]

1. How many quarts of broth you got left?

[TXlib]

3. Prolly about 2-3 qts.

[Rabrrrrrr]

6. Hmmm... I've been thinking, and I'm committed to one thought:

that broth sounds too good to mix up and adulterate with anything else.

I'd serve it as is, with the oxtails (don't take the meat off the bones) and some julienned veggies sprinkled over the soup bowl as you serve them.

Or you could make a bitchen French Onion soup, and grind up the beef that's left over and make a pate/spreadable form of it to put on bread while eating the Onion Soup.

I just put together a soup of my old crappy potatoes, a bunch of drying out shallots and onions and garlic (sadly, the elephant garlic was far too gone to use...), some old carrots... yum!

[wryter2000]

2. Burgundy beef

I'm not going to try the French spelling.

Try at www.recipesource.com

Also, you could make some nice beef and vegetable soup. Also, French onion soup with the broth and make something else with the meat, like chili.

[grannylib]

4. Gee, beef stew with lots of veggies, some homemade bread maybe, and

an easy dessert like this one:

One box yellow cake mix (no pudding in mix!)
One small box instant chocolate pudding
2 eggs
2 cups warm water

Beat eggs until a little frothy; blend remaining ingredients until moist then beat just until well blended. Bake for 30 minutes in a greased/floured OR 'pammed' 9x13 pan at 350 degrees (325 for a glass pan)
Let cake cool. Once cool, melt
1/2 stick of butter. While that cools a little, sift
1 cup powdered sugar into
1 8-oz container whipped topping

Beat all three ingredients together. Frost cooled cake; sprinkle with chopped pecans if desired.
Because of the whipped topping and the butter, you will want to refrigerate any of this that doesn't get inhaled at first sitting.

[loftycity]

5. Beef Borscht

Chop up 2 onions, Shred one cabbage or buy bagged coleslaw and buy about 2 pounds of fresh beets (washed up and keep skin on)
Add your broth and beef and above ingredients.

Cook for about 30 minutes-take out beets let them cool down-then dice up and add back to the stew.
Cook for about one more hour. Serve with chopped parsley and sour cream. Salad and baked potatoes really make it!
It is really good. Even better the next day.

[jus_the_facts]

7. Well....a taste of Louisiana o'course....

www.jfolse.com

:9

[TXlib]

8. I'm thinking of making two dishes:

one, a potato-based stew, and the other, a noodle-based concoction.

[Rabrrrrrr]

9. Mmmmm... noodle soup with roasted duck!

Egads, I'm salivating...