There are two ways to defat red meats when you are a making a soup or chili:

The first is to cook the meat in a pan on the stovetop and then drain the grease from the meat using a colander.  After draining, line a large bowl with paper towels and turn the meat into the bowl so that the paper towels can continue to wick grease.

The second is to complete the soup and then place it in the refrigerator for several hours.  The melted fat will rise to the top and congeal as it cools.  You can then spoon the hard layer of fat from the soup.  Reheat the soup and serve.

We have also used bulb kitchen basters to suck fat from the top of the soup as it rises.  This removes some of the fat but it is not nearly as effective as removing congealed fat from a cold soup.

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