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Just made my first batch of beef broth

Answered on August 19, 2014
Created December 09, 2012 at 4:41 PM

And my question is remove the fat or leave it in. I have it in the ice box right now and I'm planning on making stew with it later this evening.

Thanks

7e36094a0f7a2fbad24290225405220b

(2064)

on December 16, 2012
at 09:05 PM

I'll try that next time!

3491e51730101b18724dc57c86601173

(8395)

on December 10, 2012
at 02:01 AM

Agree--you don't want a fat free broth--leave a little in--but too much is unappetizing.

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5 Answers

2
61f9349ad28e3c42d1cec58ba4825a7d

(10490)

on December 09, 2012
at 05:13 PM

That depends on how much fat there is. I would leave enough to keep the broth really rich, but take out some to save for cooking veggies in later.

This is the Paleo way of having your cake and eating it, too. :D

3491e51730101b18724dc57c86601173

(8395)

on December 10, 2012
at 02:01 AM

Agree--you don't want a fat free broth--leave a little in--but too much is unappetizing.

0
C4deaa6bb01626b4569e8992890381ab

on December 16, 2012
at 06:27 PM

Its all a matter of taste. When i first started making broth a couple of years back i used to leave the fat in but i found it a bit overpowering when i made gravy, so i removed the fat by putting it in the fridge overnight & breaking off the fat layer. I prefer it without the fat on these days, i find it more palatable when drinking it straight from the cup too.

0
6f4425e3c7dc0efe60da531c5d991487

on December 16, 2012
at 05:52 PM

I recently made broth using grass feed beef bones (locally raised, $1/pound). Roasted them for about an hour on a roasting pan. All of the fat that drained off I poured into a glass jar. What I had in there was the most beautiful, clear and clean tallow. I used it as a cooking oil and couldn't be happier. I think the broth is easier to use in other dishes/soups if most of the fat is drained off, but don't throw it out.

7e36094a0f7a2fbad24290225405220b

(2064)

on December 16, 2012
at 09:05 PM

I'll try that next time!

0
61844af1187e745e09bb394cbd28cf23

(11058)

on December 09, 2012
at 10:21 PM

I always remove it. I don't like the way it makes the broth taste. I can and drink most of my broth, but if making stew, I add fat to it by adding tallow, coconut oil, or Kerrygold butter when I am searing the meat or browning the veggies.

0
Ed7403e397077dd1acdbf25c7f6e56ce

on December 09, 2012
at 05:30 PM

On another thread I asked for broth advice. One poster said he uses chicken bones.

I think it would be easier to get the gelatin bones like vertebrae. My concern would be the Omega ratios of chicken fats. Could I beat this entirely by skimming after it gels, or will there be significant fats all through the broth?

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