Meat that's been slow-cooked to make broth lose its flavor and tenderness, but you can incorporate it into other dishes. Here are some ideas.
Ravioli and tortellini
Make some fresh egg pasta using one large egg for every 4 oz. of flour. Let the dough rest and then roll it out and stuff it as you normally would tortellini or ravioli. Make the filling by mixing the minced boiled meat, one large egg, Parmigiano Reggiano, nutmeg, salt, and lemon zest. Make sure each raviolo is properly sealed. You can also make tortellini. Cook the stuffed pasta in meat stock or in salted water for a couple of minutes, then drain and toss in a pan with butter and sage.
Meatballs
Make meatballs with 11 oz. boiled meat, 1 slice of bread, 1 cup milk, 1 garlic clove, 2 Tbsp. grated cheese, 1 Tbsp. breadcrumbs, 1 large egg, salt, and pepper. Chop the bread and meat, and mix with the other ingredients. Shape the meatballs, dunk them in beaten egg and then breadcrumbs. Cook them in the oven at 400°F for 15 minutes or fry them. If you don't pan-fry them, cook in a baking dish with a little oil and white wine.
Boiled meat and yogurt salad
Thinly slice 1 lb. boiled meat and dress with a sauce made from 2 cucumbers (grated and squeezed of excess water), 1 crushed garlic clove, finely chopped mint, ½ red onion (chopped), extra-virgin olive oil, salt, and pepper.
Cabbage rolls
Preheat the oven to 400°F Soften the cabbage leaves in boiling water. Make the filling by whisking the boiled (and minced) meat with 1 large egg, Parmigiano Reggiano, salt, pepper, and spices like nutmeg or turmeric. Spread filling onto each cabbage leaf and seal closed. Place the cabbage rolls in a baking dish with a little water and some white wine, and for about 15 minutes or until the water has evaporated.