Chef Tom shares his technique for turning brisket trimmings into valuable beef tallow.
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.
Purchase Items in this Recipe