Beef bone broth and tallow?

Answered on September 12, 2014
Created April 14, 2013 at 9:55 PM

I have some of the soup bones from the beef I bought this year. I cooked them in the crockpot and got the meat off to use in my veggie beef soup. Then I threw the bones back in the crock with water and couple tbs of vinegar to make bone broth. They still had quite a bit of fat on them. Honestly I'm not sure if it was fat or connective tissue. Some of it was really fluffy white and some of it was a slightly darker color(still white but more of an off white maybe) and more dense.

So, is some of it tallow and can I do anything with it since it's been in the water in the crockpot? What does connective tissue look like?

Should I leave it in there with the bones and broth? I planned to skim off the fat after it cools in the fridge.

I still have the fat I got off from the meaty part too and I have no idea what to do with that either. No way could I actually just eat it so please don't suggest I ingest it plain. Thank you paleo peeps!



on April 15, 2013
at 12:26 AM

Is this fluffy fat the marrow you're talking about? So yummy. Yes, eat it with a spoon immediately: )

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3 Answers



on September 07, 2013
at 12:44 AM

All of the fat you skim off is tallow and you can use it to fry eggs, saut?? veggies, and as a general cooking fat. Yum!



on December 13, 2013
at 02:13 PM

I doubt that those reactions happen in any significant amount at temperatures well below the smoke point. This is true for sat, mostly true for mono, and probably not true for PUFA. use tallow, and cook those marrow bones no more than 15 minutes.



on December 13, 2013
at 10:27 AM

Dragonfly - I used to use this fat from the top of my broth jars but do not any more because during the making it is exposed to gentle heat and light for 2 days and these are classic causes of oxidisation - time, heat, light. Any bio chemists or other clever buggers out there who can confirm this?

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