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Beef Vegetable Soup - why didn't the fat render from the brisket?

greygarious | Feb 5, 201203:33 PM

I had some sliced BBQ beef brisket in the freezer, from a take-out order a couple of weeks ago. I was disappointed with the brisket that day - not enough flavor other than smoke, with thicker lines of fat than typical. I thawed it in the fridge and today used it to make soup. Figuring that "fat is flavor" and that it would render out during cooking, to be skimmed from the cooled finished soup if the amount was excessive, I sliced the cooked brisket into quarter-inch slices, crosswise and against the grain. I added it to browning onions in the stockpot, stirred it for a few minutes until it sizzled, then added a 28oz can of crushed tomatoes, 2 cans of water, Better than Bouillon, garlic powder, uncooked barley, dried onion, dried bell pepper, dried celery leaves, dried mushrooms, fresh carrots,
and some teriyaki cooking sauce (Mr. Yoshida's). I simmered the bubbling soup for an hour. Everything else was properly cooked, but the fat was still on the ends of the batons of brisket, which surprised me.
Is there anything about the BBQ process that hindered the rendering of the beef fat? .

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