Learn the secret of turning brisket trimmings into a delicious and useful beef tallow with Chef Tom! This is a must-have recipe for any aspiring cook, and a great way to save money in the kitchen.
Beef Tallow
Tom Jackson
Rated 5.0 stars by 1 users
Category
Cooking Fat
Servings
48
Prep Time
10 minutes
Cook Time
12 hours
Calories
115
Chef Tom shares his technique for turning brisket trimmings into valuable beef tallow.
Ingredients
- 2 lb brisket fat trimmings, ground or finely chopped
- 3 cups water
-
1 tbsp Jacobsen Salt Co. Kosher Sea Salt
Directions
- Combine the fat, water and salt in a 5 quart Finex Dutch Oven. Bring to a simmer, turn heat down to maintain a low simmer. Cook for about 2 hours.
Strain through cheese cloth. Store in a jar with a lid in the refrigerator for up to 2 months.
Recipe Note
You might also enjoy: The Brisket Wrap Test
Nutrition
Nutrition
- Serving Size
- 1.17 oz
- per serving
- Calories
- 115
Amount/Serving
% Daily Value
- Carbs
- 0 grams
- Protein
- 0 grams
- Fat
- 13 grams
- Sodium
- 133 milligrams
Leave a comment