I have been craving beef roast so bad. Since we are still on mostly liquids but can have cream of chicken soup, I decided to cook a chuck roast for the sole reason to have rich flavorful beef broth. I wasnt sure what I would do with the roast.
After the roast had been boiling for a few hours, I dipped some of the broth and although it was thin we had that for dinner. It was ok, but not as flavorful as I had hoped.
Since I had a huge stock pot full of roast and broth and no one home to eat it, I decided to try to puree some of the meat for when we can start pureed foods. This was NOT easy. I kept on added broth to the blender becasue the meat even though it was cut into 1 inch cubes was bogging down the blender. I must have added at least 6 cups of broth to each batch in the blender so that the blades could suck the meat down and chop it up.
I finally got the blender to work its magic and after blending the daylights out of it, the roast was a watery mushy almost paste and would pass for pureed. Not quite baby food consistency but I figured we could chew it even more when we get to that stage.
I poured the pureed mush into a wire strainer and let the liquid drain into another pan. It took a while to get it to drain. I kept it mushy with broth and filled 18, 1 ounce containers with the pureed meat.
After I finished puttin the meat up, I tasted the drained broth from the pureed meat. On My Goodness! It was delicious!! Rich and flavorful and exactly what I was wanting!
So, not only do we have 18 portions of pureed meat in the freezer for later, but we have 48 ounces of the most delicious beef broth I have ever tasted! I can hardly wait for lunch and dinner tomorrow! I feel sure that this broth has protein in it and even though I cant count it, I know it is going to taste so good!
Becky - Calliebear is my cat :) Surgery date 6/13/2012
Highest 349. Pre-op diet 339.5. Current 308 Pre surg weight requirement 322. (by 6/5/12)