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