I personally prefer cooking my potatoes (home fries, au gratin, etc) in beef fat versus others. Don’t throw that out! One way to deal with this is to place the broth in the fridge overnight. And butter fat turns into ghee. And then, I put in in an enameled iron dutch oven, over low heat, and in about a half hour, all the fat seperates from whatever else is attached to it. 1 0. auntb93again. Although all these fats have their own set of benefits, the spotlight here is on beef tallow. Stephen B. Accordingly, I also use to cook things that naturally go well with beef - e.g. There are two ways to render fat – “wet” or “dry”. It’s tasty stuff all the same. With two types of sauces, ground beef, spinach and three kinds of cheese, this dish is super hearty and goes beyond the expected. Yep. components of pot roast (carrots, onions). Now that you’ve got your brisket broken down into its basic parts, it’s time to consider what you want to do with it. We’ll show you what to do with it in a later post. When smoked it’s still a delicious cut of beef but the fat line, as you can see in the images, is quite pronounced. You can also make a flur and beef fat mixture and fry it as a snack. When serving, be sure to scoop all the way down to the bottom of the slow cooker so everyone gets a good taste of all the yummy layers. It is good. I do not use water to render my tallow, I simply grind in in a meat grinder. Therefor the fat that I am producing today is known as beef tallow. July 18, 2020 at 11:30 pm. I'll keep a little to cook down and put in my dog's food every once in a while as a treat. 1 decade ago. I throw most of the fat away. Cut about 2 pounds of beef fat into small pieces with kitchen shears or a knife. Pop it in a freezer bag and get it in the ice box pronto. Ground Beef Spinach Alfredo Lasagna. But you don't want to throw away all the stuff you trim off. I love fat, but I usually don’t like to drink it in my broth. Chicken or goose becomes schmaltz. Within a day they had 10 lbs of beef fat for us, which I rendered into tallow the other day. So, I prepared this article while making Beef Stock. klaatu. Add fat pieces to a big Dutch oven and let cook covered for one hour. 08-03-2013, 12:36 PM. Dixon says. aawa. I then use a ladel and pour it … There’s a long line of fat that runs through the navel cut, which makes it ideal for beef bacon and curing. Lv 7. Beef or lamb make tallow. It is all beef fat, but it is quicker and cleaner to render the internal body fat than the muscle fat. When using bones from animals with higher fat content like beef, lamb, or pork, you’ll notice that you get a good amount of fat in the broth. probably about 4 pounds worth. Unlike, when making some kind of poultry stock, beef tallow is harvested two times during the stock making process. —Deborah Bruno, Mira Loma, California If you use pork fat, you end up with lard. If you into cooking you can use beef fat as a flavor additive in a lot of sauces or dishes provided that your not worried about the calories or cholesterol. That’s a lot of fat. No, it's got nothing to do with Pink Slime or Lean Finely Textured Beef. 0 0. Although, as a highly saturated fat, tallow is stable and healthful from that single perspective, there is … 08-03-2013, 11:59 AM. When making beef stock, you first roast the bones. Reply. At the one hour mark, drain the liquid that has cooked out of the fat pieces into a glass container and then put the fat back in the oven to cook another hour. I chuck beef fat and keep pork trimmings for mixing in with venison for sausage. During roasting a lot of fat is rendered from the marrow. Bacon and curing, when making some kind of poultry stock, you first roast bones., the spotlight here is on beef tallow muscle fat once in later! Benefits, the spotlight here is on beef tallow is harvested two during... 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