🔕 🔔

My Basket ()

All questions

beef broth problem

I've always made chicken and turkey broths, and decided to make a beef broth. Sadly, I did this without consulting a recipe (i made it without browning the bones which i now know is important) and now i have a really oily batch of broth. is there any way to save it or re-purpose it?

asked by juliet.a over 4 years ago
5 answers 1259 views
A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago

If I understand the situation correctly, simply let the stock cool in the refrigerator overnight then skim off the solidified fat.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

ChefOno is correct. Refrigerated the stock will form a fat cap which is easily scooped off. It's not always necessary to brown bones for stock, although it does add some nice color.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1

HalfPint is a trusted home cook.

added over 4 years ago

You can skim the fat off and discard it. An easier way would be to cool in the fridge. When the fat solidifies on top, you can just scoop it out. Your broth should be fine.

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added over 4 years ago

Once you remove the fat and you wish to darken the broth, you can either add the stock to very well caramelized onions (old restaurant trick is to nearly burn halved onions on a grill or in a saute pan and adding to broth); or really cheat and use Kitchen Bouquet.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

thanks so much for the tips! i'm still new to making everything myself.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.