Beef Tallow is in. Here’s how to make your own at home:
Trim off literally any fat from whatever cut of beef you find yourself with. In this case, I had a giant Top Round roast to make lean ground beef (that’s a whole separate video) and it happened to have some extra fat on top. I didn’t want that in the ground beef, but dangit I wanted it for tallow. There was some leftover brisket fat trim from the freezer that was saved for this very day too, so that went right into the mix.
Toss the fat trimmings into a grinder to make fat render a bit easier/faster. No grinder? Nbd. Put the trimmings in a stock pot and they’ll be just fine the way they are. Grinding creates more surface area to expedite the process but isn’t necessary. Get that stock pot cruising mediumish heat. The idea is to cook all the water out of these fat bits. Once the steam dissipates for the most part, the fat will basically start to fry in their own rendered fat and turn golden brown. That is my indication that the fat render is donezo.
Kill the heat and let the tallow cool down in temp. Once cooled (but still viscous), grab the nearest mesh strainer ya got, toss that over your tallow vessel of choice and pour your liquid gold into its new resting place.
Beef tallow can be used for a zillion things: deep/pan frying, the best eggs of your life, baking, etc. Anywhere you want a rich, beefy addition. Knowing you made your own fat from a piece of meat you were going to cook anyways is always a cool feeling. And lawd, it tastes incredible.
#bbq #barbecue #texasbbq #brisket #backyardcooking
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@oneoakbarbecue
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