Sorry if this isn’t in the right section. I’m going to make a casserole with beef shin and oxtail today and would like to know what I should do with the excess fat that rises to the top after a few hours of cooking. Please don’t suggest I mix it back in - I will already do that as much as I can but I’m still building up my ability to digest large quantities of fat in one go, and there will be just too much in each portion for me to tolerate right now. It seems a shame to dispose of it, so can it be skimmed off and put in the fridge to harden, then used as a butter/beef dripping substitute? Or is this not the right kind of fat for that? Could I freeze it to make rich sauces? Thanks.
What to do with excess fat when slow cooking?
David_Stilley
(Full Metal KETO AF)
#2
I think your idea is great, what I would do. Use it to sauté anything you would like a beef flavor, good with veggies.
ctviggen
(Bob M)
#5
Personally, I usually cool the dish down and throw away the fat if it’s a lot or I perceive it to be too much. I have beef tallow, pork lard, goose fat, duck fat, etc., if I want to add fat later to anything.
I seared steaks this weekend in beef tallow. I usually use ghee and butter, but I think tallow works better. Will remind myself to use lard next time I sear pork.
For me, sauces aren’t made with fat drippings.
islandlight
(Laurie)
#6
This doesn’t answer your current question, but it’s something you could consider for future slow cooking plans:
I don’t have a regular stove, and I do much of my cooking in slow cookers. Since the fat is just going to cook out, I don’t see the point in buying fatty cuts of meat.
