How to retain as much animal fat when cooking soup

Most likely it's variation in the pieces of beef.  Some have more fat than another.  In addition, your technique won't give very consistent results.

There's a big difference between fat and lipo-proteins.  You don't want much of the first -- which is unpalatable; but do want a great deal of the other -- because they're experienced as "lip smacking" goodness.  Again, your technique is handicapping you.

You'd do a lot better if you could throw some roasted beef bones into your kettle and never, ever, never-ever, no not nebber ebber, go above a simmer with meat or bones in the pot.

On the other hand, there's a great deal to be said for fast, dirty and just getting on with it. 

BDL

Chlorinated, sorry I have to say this, but retaining fat in a soup is gastronomically about the least wanted thing ever! It gives an unwanted  mouthfeel. Soup without any trace of fat floating on top of the soup should be the trademark of any good chef.

Also, I would worry about a cauliflower turning green in a soup. Never heard of that before. Cauliflower has to remain white.

You call your soup simple, but in fact simples dishes are many times the most difficult to make. Each component needs to be perfect to obtain a perfect result!

How about making it the proper way;

- cover the beef in cold water and bring quickly to a boil for 2 minutes. Remove the meat and rince under cold water. You don't need the cooking water any more. It's now full of unwanted residu. This purifying procedure should be known by a culinary student who just graduated?

- cover the beef in cold water again and bring gently to a simmer. Add aromatics; whole onion only outer layer removed (push 2 cloves in it), chunks of carrot, piece of leek (use the green, the white goes in the soup), stick of celery, bay leaf, peppercorns, a little salt.. NO cauliflower! Simmer until the meat is soft.

- remove the meat and leave to cool. Leave the rest to cool, put in a covered plastic container in the fridge until next day.

- Take the layer of fat off gently and remove any remaining fat. Sieve the liquid. You don't need the veggies anymore.

- start making soup by sweating on low fire; a chopped onion, celery stick, white part of the leeks, carrot, maybe other root vegetables too if you like. When making a mixed soup you don't need to cut the veggies nicely. In that case also add some potatoes, they will bind the soup. When making unmixed soup, you need to finely cut the veggies to approx. the same size.

When making cauliflower soup, just use white celery, white part of leeks, white onion, a potato and cauliflower in chunks. I prefer to mix this cauliflower soup.

- add the preserved liquid and let boil gently for 30 minutes when mixing the soup. If not, 10-15 minutes is more than enough.

- shred the meat in small bitesize pieces (use your hands) and let warm in the soup. Check for seasoning, soup needs a lot of salt!!

Serve and enjoy!

Cauliflour, Green, Blobs and Bloops,  What on earth are you making. Are you sure you are not using broccoliflour?  What are you doing wrong you asked?  Everything. Follow what BDL and Chris have said which appears above.

If you just graduated from culinary school......well, I would ask for my money back.

Chefbuba. They don't give you money back, they just give you a diploma!!!!!!!

Most people get to much fat as is . when I cook I do not want more.  No fats that I know of stay mixed or blend  with water . When saturatd fats  ender your body they in fact solidify . This is what gets into your arteries . There are good fats meat fat isnt'

I agree on the less fat the better. But, if your doctor /dietician/nutrionist says you need it for your condition, you could try anything from the below to get to what you want.

You could:

Add lardons of bacon near the end of cooking

Or  crisp up some rashers of bacon then crumble up and use as a garnish.

Add cream/sour cream right at the end of cooking (don't boil here just a quick simmer)

Add a ham hock after doing the first change of water. Lovely flavour, good amount of fat.

Even mix in some grated cheese once you take it off the heat.

Or some egg yolks stirred in once it's off the heat.

Take some nice crusty bread and butter.  A perfect companion for soup.

Hope this helps :)