In the recipe for Red Wine Glaze, step 1 notes the use of 2.8lbs of Lean Ground Beef. The beef is browned along with 1/4 cup of frying oil and a portion of the resultin fat reserved, and the beef appears to be discarded. Is this correct, or should the browned beef be added back in during step 6 (with the knucklebones)? One would think there would be a better way of obtaining beef-flavored fat than using/wasting this quantity of beef. Any suggestions?
Also, is the yield correct for this recipe as 100g? Given the use of 750ml of wine and 1L of water, this appears to be quite low.
Any advice is appreciated.
-Brandon
