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A browning beef question


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A browning beef question

Shoeman | Oct 10, 2001 01:43 PM

When I brown beef for stews or chili, I notice the beef produces alot of moisture (over a cup of mostly water and some fat, I guess).

Is this normal? Am I buying the right cut and quality of meat? Mostly sirloin.

If the liquid is normal should I leave it when I mix in the broth or drain most of it?


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