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
Cuisine
American
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
