We moved from the US four months ago, and have been getting fat for at least four or five years directly from a small butcher – they’re the ones who can save you parts that you request, who can put aside fat they are trimming off of other peoples’ orders and save it for you…once you find that, you’re in business! They’ve done analyses of the stuff they’ve scraped out of arteries and it’s not saturated fat. Most folks won’t want to eat a mouth full of fat, so no need to keep so much of it on. But either way, you’ll prepare it the same way. There is none around here, (even tho I think there is a good sized Jewish community in Portland) & I think places like Whole Foods charge for fat. Step 1: Trim Your Fat You want to try and cut only sections of fat from the meat. So, you see, your instructions for the simplest task are needed and much appreciated. This prevents the fat from browning as we begin to heat it up. Five jars of cooled (white) fat, jar on right with melted fat still hot. I found it dificult and smelly and hard to clean up. Sometimes you'll pick up a brisket that has more fat than you expected and you may end up with more trimmings. I still eat rice and potatoes though. If you are going to refrigerate the fat and don’t care if there are tiny pieces of meat that end up in it, don’t bother straining it. The long cooking time allows the fat to render and the connective tissue to break down, leading to tender and tasty results. Beef or chicken fat isn’t a necessity for health, but a nice alternative to know about if you have the availability of the raw materials. i did this today! The main sections should be nicely marbled with fat. i got a bag full of fat (for free!) First, let’s trim down that fat. Put all the fat pieces into a stockpot, and add enough water to reach the top of the fat. And we also have the right tool: the all-new Smoke™. They do seal when still warm ( my herbal infusions seal too LOL) but I just assumed it is too warm here to keep them in the pantry. 5 from 1 vote. New to Chowhound? It should have no holes or chunks missing that expose the meat. This fat will slowly render down during smoking and help to keep the meat moist. Flavor-wise, I prefer to use coconut oil or palm shortening for baking, but find the beef fat adds a nice flavor to most other things. I think if I could get offal I could save quite a bit on supplements. ), Are you able to get beef fat cheaply? Thanks again, and consider this: Why do you think the “Dummies” books sell millions of copies! Yesterday I showed you how to render brisket fat into beef tallow and use the tallow for slow cooking a brisket flat. Don’t know if that was burnt fat, burnt blood, or both, but it really gave “love” to my steak. I agree with you on the budget issue and eating primal…… 6 of us are gluten free, so that’s an expense too. Trim the bottom (fat side) of the brisket down to roughly 1/4 inch of fat, this is plenty of fat for rendering but not too much. It should have a layer of fat on one side. Best uses for rendered beef fat Ruth Lafler | Apr 15, 2014 10:39 AM 19 I rescued more than five pounds of beef trimmings that were about to be thrown away by my local fancy-schmancy (all humanely raised, mostly grass-fed, etc.) I don’t know if it’s actually a blanket recommendation for bread itself or a recommendation to eat breakfast rather than start the day hungry. Q: I work at a caterer’s for extra cash on weekends, and I always end up with a few leftovers by the end of Sunday. And no fat to brush my steak with. The other is hard fat, won’t render down, and will stop that … Within minutes there was black smoke billowing out of the pan and filling the entire kitchen, spreading into other rooms. What a disaster! I wish it were cheaper here. You might feel like “Some things are so easy you feel almost foolish posting instructions on how to do it…” but your instructions explained why my entire kitchen was black with smoke, the fat I was melting was an inferno, and I was left with lumps of black coal in the pan. It turned out well, but the fat didn't render quite as nicely as I'd hoped. But since Chanukah began just last night and it’s traditional to fry foods in oil during this eight day festival, I’m going to go ahead and share an option for frying that our family enjoys year round! I use this up so quickly that it doesn’t matter to me if it’s clarified (strained) or not. Dr. Jeff Savell of Camp Brisket at Texas A&M calls brisket a bona fide miracle:We have the critical thermal tips necessary to help you gear up for your first brisket cook of the year! 650 is less than what we spend per month on a family of 4. I’m so happy for you about that! This fat covering on the top side of beef is commonly called the fat cap. It does sound like you did something wrong – the rendered beef fat should hardly have any smell. That’s why it’s important to know how to trim a brisket properly. But you know me, ‘why make more work than necessary?’ is my motto, so I just put the entire big chunk in a pot. Ruth Lafler | Apr 15, 2014 10:39 AM 19. I don’t try to convince people of anything, really. Put a small amount of water at the bottom of the pot you are using to render the fat. Sweet potatoes are better though. ), http://www.marksdailyapple.com/saturated-fat-healthy/ (This is an excellent site and is filled with high quality information, but you’ll find a little bit of off-color language from time to time – just a warning for those who would be bothered. Made a brisket (point) last night. Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered. edited 4 years ago. Straining directly into a jar Pour into your jars OR line baking pans with parchment paper or waxed paper and pour the liquid fat into the pans. :0), Awesome, Pam! Put the burner on low, and let the fat slowly melt over the course of time – it might take up to a few hours, depending how much fat you have. I use it for scrambled eggs and omelets, stir fries, to saute vegetables as a base for soup, etc. Having read the finishing touch for a perfect grilled steak is to brush on some “beef love” which is rendered suet, I trimmed the fat from my 2-inch thick steak, which still had some meat attached, and tried boiling it down to liquid by setting the gas burner to high and covering the saucepan. Whole hog and achiote mopping sauce https://www.youtube.com/watch?v=cVuJn4lFPTA&t=130sHow to render beef fat - brisket tallow _ Brisket ways Ep. In most cultures bark on it to me if it ’ s liquid it... So happy this was helpful for you about that also prevent the smoke from penetrating flavoring. 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