How to Make Beef Tallow From Your Brisket Trimmings
- By Tom Jackson
- May 7, 2021
Chef Tom shares his technique for turning brisket trimmings into valuable beef tallow.
Yield: 2.5-3 cups
- 2 lb brisket fat trimmings, ground or finely chopped
- 3 cups water
- 1 tbsp Jacobsen Salt Co. Kosher Sea Salt
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.
You might also enjoy: The Brisket Wrap Test
Strain through cheese cloth. Store in a jar with a lid in the refrigerator for up to 2 months.
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