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roast beef carcass--what to do?


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roast beef carcass--what to do?

JenaeR | Dec 26, 2005 01:27 PM

My rib roast has lots of good meat still all around the bony areas, but deeply interlaced with fat. Is there something I can do to braise this -- like in a tomato sauce -- to use the meat and melt out the fat so I can pour it off? It's too much fat just to gnaw around, but I'd love to use the meat.

Maybe simmer with tomatoes and stock and herbs? Anything else?

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