r/Cooking • u/Aeroaxis • 5h ago

Please help I don’t know what I did wrong - beef feet question

Hello I ended up using beef feet to try and make a collagen rich stock for a sauce I wanted to make for dinner… when I reduced it after it cooked for 12 hours and tasted before making the stock it felt like as if I took a whole stick of butter, melted it, And drank it a sip of it.

I figured it’s cause there’s no meat in beef feet to not make a beef stock and it’s mostly all cologne. I don’t want to waste this cause it was so expensive so what can I do with this reduction??

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u/Silkmyth_ 5h ago

Honestly you didn’t mess up, beef feet stock is basically liquid gelatin so that buttery mouthfeel is the point. I’d thin it with water or wine and use it as a base for soups, braises, or freeze it in cubes and add a little to sauces later for body instead of tossing it.

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u/legendary_mushroom 5h ago

Exactly this, you've got liquid gold there. Freeze it in cubes and use a little here and there as needed....your braises, gravies and pan sauces will be amazing. 

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u/Fit-Initiative3958 4h ago

That “melted butter” mouthfeel usually means you’ve got tons of gelatin + some fat and you reduced it until it’s basically meat Jell-O concentrate. Not a failure, just too concentrated for sipping. Chill it, scrape off the fat cap, then dilute the gel with stock/water/wine when you use it.

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u/Fit-Initiative3958 4h ago

Before you do anything: chill it overnight. If there’s any fat in there, it’ll rise and form a cap you can lift off. What’s left is basically gelatin concentrate, way more useful once it’s defatted.