I typically discard the fat using a gravy separator when I braise, but yesterday I browned and braised a pot of short ribs, let them cool to nearly room temp, then put in the fridge. I just peeked and there is a solid fat layer on top.
Can I use some of this animal fat to make a roux to thicken the braising liquid? Should I just toss that beef & pork fat (cooked about 1/3 pound bacon to start) and instead make the roux with vegetable oil?
No health arguments, please. Our HDL LDL Tri-Glyercide labs are good, thank you.
The braise liquid is about half my rich homemade defatted chicken stock and half southern Rhône red blend with chopped onion and carrot.