You don't have much fat in there. I'd leave it in because it does carry a lot of flavor & beef fat is magic.
I make mine in a huge pot with lots of fatty bones with just water & salt. The fat layer can be over an inch thick sometimes.
It's only after I've removed the fat that I add spices & other flavors. Usually I reduce the water in the stock and freeze it into concentrated broth blocks. I then add it to sauces or use it as a base for soup.
Brisket
npub1jm…p6xcq
2024-09-19 21:26:34
in reply to nevent1q…dwad
Author Public Key
npub1jmy8weweqzckna0amz7pn0uhhkxx693l7st23829ewmu43yvjsesfp6xcqPublished at
2024-09-19 21:26:34Event JSON
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