July 20,
2020
Leftover idea post #3: the soup/stew method: remake leftover meat (with bones) into a stew/soup
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| Leftover prime rib bone stew |
Hello
World! What do you do with leftover food
in your fridge? Are leftover dishes
becoming a source of stress for you because your children don’t want to eat
leftover food? I’ve been facing the same
issue for years and have been thinking about how best use them. I have been writing a post every Monday in
July about how to repackage leftover food.
Last week I talked about how to repackage leftover food using the skillet method. Please click the
link to find more about them.
In today’s post
I would like to show you how to repackage leftover meat (preferably with the
bones) into a delicious nutritious stew type of dish! So please stay tuned!! 😊
The two
recipes I am going to show you are leftover prime rib stew and hambone soup. What do you do with the bones after you carve out the meat after Christmas or Thanksgiving dinner or whichever the
celebratory occasion you may have had? Typically,
these leftover bones still have lot of meat on them, so they will serve as a
fantastic main ingredient for a soup or stew type of dish preferably in a pressure cooker
or slow cooker. (You can use the stove top or oven, but will take longer and
may consume more energy.) These bones
being such a good source of flavor and nutrients, I freeze bones left over from
our regular meals! The key is to label them,
so you don’t lose track of them (a quick labeling tip: masking tape (used for painting) works wonders for labeling dishes because it writes well and comes off easy on most surfaces, too)! 😊
Recipe #1 Prime rib bone stew
Ingredients: leftover prime rib bones (or any beef bones),
onions (2 medium size, roughly chopped, leeks (2 bunches, washed and chopped
roughly), potatoes (1 medium size, cubed, optional), white wine (1/4 cup), tomato
paste (2TB), chicken stock (1 to 1.5 cups, or water), gochujang, doyenjang
(Korean miso paste), garlic (1 TB, chopped), sesame oil (3 drops), salt and
pepper
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| The ingredients: Prime rib bones, leeks, potatoes, onions |
How:
1. Brown bones in oil (I use a cast iron skillet
for this.) until nice and golden. Remove bones from the pan.
2. Add onion and pour wine to deglaze the bottom
bits of the pan. Stir the bottom of the
pan with a wooden spatula to lift off the sucs (food particles stuck on the
bottom) and incorporate them with the onions.
3. Add tomato paste and stir well.
4. Once onions are translucent, smelling nice
and fragrant, add leeks. You can add
potatoes, if using, at the same time as leeks.
Cook for about 3 to 5 min until leeks cook down.
5. While leeks cook down, make the sauce for
the cooking liquid by mixing into a paste the gochujang, doyenjang, garlic and
sesame oil. Add the paste in chicken stock and mix well.
6. Now put all the ingredients in the pressure
cooker in the following order: the bones, onion leek mixture, and the cooking
liquid.
7. Cook for about 60 min. until the meat falls off the bone! 😊
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| Leftover prime rib bones pressure cooked with leeks, onions, and potatoes in a spicy Korean sauce |
Recipe 2: Leftover Ham bone soup with leeks and cabbage:
Ingredients:
Ham bone, leeks (2 bunches, washed and roughly chopped), onions (1 med, roughly
chopped), cabbage (roughly chopped, about 5 cups), white wine (1/4 cup), tomato
sauce (48 oz), soy sauce (1/4 cup, I like to use my homemade teriyaki sauce—please
click to get the recipe, if interested! 😊), mustard (yellow mustard or Dijon style mustard, 2 TB), kosher salt and
pepper *you may need to add some sugar if using soy sauce as it is very salty.
How:
1. Brown ham bone in hot oil in a pan (I use a
cast iron skillet for browning meat.). Remove
when all sides are nice and golden.
2. Add in the same pan the onions with a pinch
of salt and pour white wine. Scrape the
bottom bits with a wooden spatula. Add
tomato paste and stir well.
3. Add leeks and cabbage with about 1 tsp of
kosher salt. Cook until they cook down
for about 5 min.
5. Place all the ingredients in the pressure
cooker in the order of: browned ham
bone, vegetables, and the cooking liquid.
Cook for about 1 hour until the meat on the bone falls off the
bone. Cooking times may vary so you may
have to adjust these times according to your cooker.
6. Season to taste with salt, pepper and sugar, if desired. :)
Hope you
enjoy your creation!!
So, there
you have it! Using leftover meat bones
is a time saving and nutrition packed cooking idea that you can employ any time
of the year!!
Thanks for
visiting my blog and please share your thoughts in the comments~~ 😊💗