willow_garcia•1d agoMost Upvoted

Caught myself trimming fat off chuck roast before braising for 6 years

My neighbor Barb saw me doing it and asked why I was throwing away flavor, then showed me her $4 roast that came out fork tender with all the fat still on. Now I just leave it and skim the broth after - you guys do this too or am I the only one who was clueless?

2 comments

2 Comments

the_elizabeth1d ago

Let that fat render a bit first before braising for even better flavor and texture.

drew_patel571d ago

Hey @the_elizabeth, how do you know when the fat has rendered enough before braising?