Should I keep the meat boiled off of bones when making beef broth?

  • Should I keep the meat boiled off of bones when making beef broth? ahsteele

    I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not doing anything special. When I make stock I typically throw out the leftover meat and vegetables, but do I have to throwout the leftover beef? Aside from the beef I have boiled off the bones I do not have a lot of leftover meat and do not want to potentially waste what could be useable meat.

  • Taste the meat and if it still seems edible to you then there is no reason to throw it out.

    When I make stock, I keep it on a simmer for much longer than three hours and any meat is completely tasteless by the time I'm done. Three hours, however, is about how long you would cook meat to make a stew, so it's quite possible that you could eat it.

    On the other hand, not all cuts of meat stew well and I'm not familiar with this cut. If the meat has plenty of connective tissues (i.e. collagen) to gelatinise it shouldn't dry out too much. But the proof is in the pudding: taste it.

  • I never throw it out. There are plenty of applications for mostly-tasteless meat shreds.

    I mostly make chicken stock but I will use the meat shreds in soup, pot pie, casseroles, etc.

Related questions and answers
  • I've been making beef broth regularly but last night I forgot to turn my crock pot to low and the bones boiled all night. Does anyone know if this is ok or should I toss the broth And start over? I've read somewhere that after your stock reaches a boil it then should be simmered not boiled!!!

  • smoked) ham shank (meat and skin on) at 350'F for about 2 hours. Then I removed it and pulled off the meat and skin from the bone. I took an old boning knife and was able to separate the two bones from...I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor... that, I kind of pan steamed the skin from the meat and added the meat to the chili and the skin to the stock pan. What resulted was a good broth. Basically, I would like to know how I can take it from

  • effect can it have if the timing is off - either too long or too short? (For example, when making a traditional French or North American stock, it's important not to let the mirepoix sit in there too...% of recipes, anywhere from 2 hours to overnight Bones in boiling water (pre-clean) Bones in simmering water (post-clean), with fat-skimming Bones and meat Bones, meat, and spices (sometimes spices.... The best takes on it - in terms of my own tasting experience and the comments I'm used to hearing/seeing from friends/reviewers - seem to have a few things in common: A potent, but not completely

  • I am making stock from bones and I was simmering it with the lid off. I want to simmer it for 3 days. This morning the liquid was reduced by a significant amount even though the heat was extremely low. I put the lid on to stop the evaporation but is it okay to add new water to the stock? Thanks

  • Over the weekend I attempted a brown beef stock for the first time. I roasted (from frozen) a couple of kilos of beef bones in the oven for an hour or so until they were a deep brown colour all over. I drained off the fat that had collected in the oven dish, deglazed with water and added this and the bones into a stockpot with an additional 2 litres of water, roughly chopped onions, carrots and celery, a few sprigs of thyme, a couple of bay leaves and a few black peppercorns. The stock was brought to the boil and then left to simmer for 3 hours over a low heat. When I strained the stock

  • I only started making gravy a year or two ago, so I don't fully understand the process, although I appreciate the taste. As I was making gravy for Thanksgiving, I noticed that the color was significantly yellow and it wasn't clear, but milky-opaque. I know from this question that the yellow color is from using the fat I skimmed off of my stock to make the roux. (I made a combined chicken and turkey stock.) But what makes the gravy appear opaque and almost milky? The color came almost as soon as I mixed my stock into my roux. (Incidentally, my stock wasn't hot when I added it to the roux

  • I plan to make a sizable quantity of chicken stock this weekend. Since I can't actually eat that much chicken, I just bought several pounds of bones, figuring I'd save the effort and expense of cleaning and butchering entire chickens. But now I'm wondering: Can I roast the bones by themselves? Most resources seem to agree that stock made from roasted bones is richer than stock made from bones that were boiled raw. However, every "recipe" I've looked at assumes that whole chickens are being used. I've never been taught or seen instructions on how to roast just the bones. So I have a few

  • , so the slice I'm eating is brown on the outside and pink on the inside, maybe 1/2 thick). It also seemed much more tender. What happened here? The leftover roast seemed much better than the meat from the night before. I am discounting the probability that the roast beef fairy came by and swapped out our leftovers with better ones. Should I have let the roast rest longer? What is the procedure...I recently made roast beef that cooked for ~ 8 hours. I took it out of the crockpot and let it sit for about 10 minutes. Then I sliced it into pieces and we ate it. It was pretty good. The leftovers

  • When making croquettes, I always end up with more meat than I can use. That is to say that I'm aiming at about 20% meat in a flavor-full concentrated velouté. The problem I'm having is that I use about 400gr meat for 1 liter of water, and that's 40% meat to begin with... (OK, after cooking the meat loses 50% weight, but I have no idea how much water evaporates). I'm afraid to use less meat, but maybe I could add more bones? What proportions are appropriate for a nice dark stock (or an ordinary one)?

Data information