How to Make Beef Tallow From Brisket Trimmings
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- Опубликовано: 6 сен 2024
- Chef Tom shares his technique for turning brisket trimmings into valuable beef tallow.
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Here (across the pond Belgium) we fry our fries in Beef Tallow. Its kinda our national dish and really gives fries another dimension!
the secret to tasty fries indeed. bintje swimming in tallow, topped with mayo based sauce. mmm.
Used to do that in America, then they replaced it with vegetable oil. Not only do they taste bad but now they are basically toxic.
Mmmmmm, I miss those. My time in Belgium was nothing short of magical.
So that's why those Belgian fries sent me to heaven...
Sounds delicious! I think McD’s added some tallow to their french fries until the evil vegans found out.
I do one additional step. I have a couple of silicone ice cube molds that I use, freeze and bag the tallow cubes. Provides me 1 Tbsp. size cubes to grab as needed. I do this with all my bacon fat also. Very handy to have.
This is excellent for people who are unsure or never tried before. Trust me when I say this is definitely worth the time it takes. Also, you don't *have* to use brisket fat. All types of beef fat will work. If you don't have any or enough fat at home, just head to your local butcher and ask for beef fat trimmings. They'll be more than happy to sell it to you extremely cheap. Your butcher might even just give it to you, especially if you're already buying something else that day.
I was wondering about what type of beef fat I could use. Thank you
I’m headed to my local butcher today to pick up the beef fat I asked for. He’s giving me as much as I can take FOR FREE. he was just going to throw it away.
I trimmed massive chunks from some ribeye I purchased, and my local meat shop just sold me some beef fat for $1/lb. Tbh, I feel they should give it to me for free as I'm a very good customer and they normally throw this in the trash, but at least it's cheap.
Exactly, I bought 2.5 kilograms of trimmings & fat for like 30 cents (UA)
Its true I went to our butchery and was almost given for free 😂...
I just made some flour tortillas out of smoked tallow and boy howdy do they slap
oh hell yeah. What were your ratios? Maybe this is your next video in 1-3 months? :P
Food doesn’t slap. Only music slaps.
pro trick : watch movies on Flixzone. Been using it for watching all kinds of movies lately.
I'm in New Mexico... I need to know how to make these please..
Do you have a recipe... or do I just use Tallow instead of Crisco?
I've been doing this since I saw a video on Mad Sxientist BBQ, never looked back
I made fillet mignon for my inlaws this past weekend and used only rendered beef fat and salt to cook them. They turned out fantastic. The tenderloin is such a lean cut and doesn't have any fat in it to help with flavor. Basting with that beef tallow gets all the fat running through it and makes it perfect.
That's amazing and sounds delicious!
Thanks for a quick tutorial that didn't take 20 minutes. Greatly appreciated!!!
Just bought three whole briskets and I’m SO going to do this.
Hey Tom ever try Brisket Cracklings??? It’s an appetizer found in parts of Ecuador and Paraguay. Same principal as pork rinds but beef instead. Also uses a dehydrating device to use for 12 to 16 hours and fry to a crispy golden brown. Seasoned with Saint Constant Sabotage spice. (Finely ground Montreal steak seasoning.)
Wow thank for this. Just got some un-trimmed tri tip and had over 2 lbs of fat trimmings off of 8 lbs of TT. Going to make tallow now!! :)
I like using a crockpot. Larger pieces make great cracklings!
Great video! Short and sweet. Other channels take 25 minutes to explain what you just did in 5.
Tallow is a hott topic in the bbq scene lately, ummmm I wonder why 🤣
Exactly... I have been around Bar-B-Q for over 50 years and just this year started hearing about using Tallow...
We have been doing this with Bacon fat for ever...
I’m just waiting for the soap and candles episode now 😂
It's easier to just dice it and put it in a pot in the oven for a few hours on a low temp. No water needed since the heat isn't high or directly on it. You might not get as high of a yield as when grinding it down, but it's much quicker.
What temp in the oven?
@@rbeachy 225-250F. It will take several hours. If you go to the Glenn and Friends Cooking channel, he has a video on this, which is what I followed to make it.
I much prefer to do it outside the way he's doing it (portable induction stove) - avoids having that rendered beef fat smell throughout the house.
I just made it today and it tastes like am eating a beef steak.... so yummy
Just got home from the gym. Watching this while eating some BLAND oatmeal. It's going to be a long weekend.
Carnivore. Stan Efferding.
Probably actualy a lot of calories in that oatmeal. Might as well eat the same calories of tasty fat covered beef
Go carni!
Oatmeal tastes like crap unless you add sugar or syrup or something to it. What does that tell you?
Truth BBQ in Houston uses beef tallow on their roasted brussel sprouts sides. They're very good.
Sounds amazing. Thanks for watching!
That sounds nummy! Trying it!!
Pour that tallow over your brisket when you pull it off the smoker and wrap it in butcher paper and it will add alot of moisture and flavor to the brisket. It's next level for brisket. Thanks for the video!
You are absolutely right! Check out Chef Tom's Beef Tallow Smoked Brisket video - ruclips.net/video/sK-eSGIVZxQ/видео.html. Thanks for watching!
Great vid, I'm actually making it right now from brisket trimmings. Dont have a grinder though 🙁
I put my trimmings in the smoker with the brisket (takes about an hour or so). then I have smoked tallow available to add to the brisket when i wrap it.
After you use the cheese cloth to strain out the solid what do you do with the solids that are left in the cheese cloth??
Tip for the meaty bits that stay behind: air fry them into crunchy bits. Great carnivore crunchy snack or to mix through a salad etc.
toss some crushed ice into your grinder once you have all the meat run thru and the ice will push out that last bit of product and only add the smallest amount of moisture.
In old times, Candles made out of Tallow was popular and relatively a cheap method to be used for common people comparing to beeswax. However, unlike beeswax, It produce unwanted smell and more smoke.
Great video chef Tom! Have you ever let the fat render in the smoker in a pan while smoking the brisket?! I think it’d add smokiness to the tallow.
I just put a pan under my brisket and oooooo baby everyone loves whatever I Que up because my secret is the tallow I use on almost everything From veggies to meat
Smokey , tasty n salty tallow
I use beef tallow and mix it with other stuff to make lube for my lead bullets for my black power cartridge rifles.
You need to make Tallow Cowboy Chocolate Chip Cookies
I would make some old school Mc Donald's fries with it lol just to see what the 1980's tasted like.
@Max Szyslak lol I didn't know being 24 years old was old. If you did your research you would know mc donalds would fry their fries in something similar to this in the 80's you jackass go build a bomb somewhere and eat hummus
I came here for the beef tallow soap vid... 🤷
J/k love your vids Chef Tom, thank you for the knowledge bombs. 🙏
Don't use water when rendering. Just stir it every 30 minutes and cook on very low.
Noted. Thanks for watching.
Are you going to use the tallow as you mop the brisket and wrap it?
of course he is. isn't everyone else?
Wrong. Injection
You dont need water, just reduce heat. You dont need cheesecloth you have the seive
We appreciate your insights!
How can you tell when all of the water has evaporated?
use ice to push the trimmings at the end of the grind
I'm definitely going to give this a try. Thanks Tom!
Chef Tom is The Bomb CTTB!!!
I've been doing it wrong! Thanks for setting me straight Chef Tom.
I made a pile, put it in a mason jar and put it in the pantry. Should I always store it in the fridge? I kinda treated it like oil or crisco… think it would be different?
Do you need to be constantly mixing it so it won't burn? Or just leave it simmering until ready?
It’s also an amazing food during the great depression that kept people alive.
How did they preserve it before refrigerating?
Will a food processor work for chopping the fat if you don’t have a meat grinder?
Great Tutorial - thank you so much 👍👍👍
I dry aged Australian waygu. After I trimmed off all the pelicos can I add it to my beef tallow. I also still have plenty of amazing non dry aged waygu fat to add.
Great explanation
Does wonders for turkey bacon.
I bet it does! Thanks for the tip.
Hey chef, maybe a fool question but any beef fat is useful. Like for instance all that trim from a 180 strip? Strained fat from ground beef after the fat and liquid has separated?
Chef Tom da man!!!
What of you don’t have grinders ? Would small chunks do ?
Great question. Yes, just dice the tallow into small pieces. I've done it this way and found that it doesn't render as much fat as quickly, but it works. Thanks for watching!
Never knew it was that easy
Beef tallow is the traditional way to make fried potatoes in Belgium and The Netherlands. Never throw away your beef fat...!
I want to put the trimmings into the smoker in a pan. Then take the rendered smoked fat to fat wash spirits for cocktails.
Think a smokey vodka for a Bloody Mary or a smokey whisky for an old fashioned.
Do i have to wait for it to completely cool before putting in the fridge
Today i made my first tallow thanks 😍😍
Hey Chef Tom. Can you make a video on Yorkshire pudding and popovers.
Great video! In fridge its good for how many months? 3,4, 6? Thx :)
I’m digging that Dutch oven. Is that Lodge brand?
It’s Finex. Can tell by the shape. It’s $$
I AM DOING IT FROM BRISKET,I WANT TO USE IT FOR AUJU,THIS WILL WORK GOOD RIGHT? DO YOU HAVE A RECIOE TO SHARE?
Been doing this for a few years... it makes the best french fries...
Contrary to popular opinion is very ♥️ heart healthy
I'm going to cook 10 pounds of 73% ground beef to FD. Will I still need to add water and simmer?
What if you don’t have a grinder? Would chopping it up in a food processor work well?
You could but the processor creates heat which might melt the fat making it difficult to get it all out of the processor. Just cube the fat and simmer in a pot low and slow with water, works just as good as grinding the fat.
Can I store this outside of the fridge?
What if I just have the fat with no meat? Will it still have a good flavor?
What do you do with the solids from the tallow?
I love doing this with duck and chicken skin too
Good for greasing wagon gudgeons. Every wagon train had a barrel full.
How much tallow do you get in 2 killogram of beef fat? Please let me know, would it be 50/50?
can this take the place of lard? I am allergic to pork and want to preserve some sort of lard product.
Tried it at home. Is it normal that finished beef tallow has a strong distinct smell (not bad nor rancid, just "distinct")? The fat was 4 days in the fridge before I used it
Sweet awesome job. Saving me some money 💰!
That's great, plenty of time and money savers tucked in Chef Tom's videos. Thanks for watching!
How long does it keep in a mason jar in the fridge?
The adding water part to render it down, was not expecting. Is it easy to tell when all the water has evaporated out? The rendered fat and water have similar appearance
The water is just to keep the beef and fat from scorching the bottom of the pan. The water is constantly evaporating so you may need to add more. I found that lower temp and longer cook time work best. Once you strain the fat into a jar put in the fridge and any water will separate from the fat.
You can tell theres no more water in there because there will be no more steam coming out
Awesome thanks for the video
Made some tallow and threw peeled garlic in to a mason jar and poured in the hot tallow.
Filled it too high and after a minute the garlic started cooking and releasing bubbles to a rate of making the jar overflow.
If you are going to add garlic cloves, don't fill the jar all the way to the top until after the bubbles phase! Also, put the mason jar in a pot first in case of spills.
which salt did he mention?
Is beef tallow good for heart patients or people with BP or heart diseases in their family history ?
I'm going to try to use a sous vide.
Can beef tallow be stored at room temp?
Sir, how much is the measure of fat and water?
Why do we add salt?
hello,
can you use the solids that are left behind for something?
Yes. Air fry them into crunchy bits. Great on a salad or a carnivore snack
What happens if you don't have a grinder. Can you cut it up and throw it in the pot? Also thank you Chef Tom for the tip.
Yes, if you don't have a grinder just cut it in to smaller pieces and throw it in the pot
@@Sniper0987 organ fat or muscle fat?
Muscle fat is what I have used
What grade cheesecloth is that?
Can I use as a portion of my injection for my next brisket cook?
@allthingsbbq I tried this yesterday, but have about a cup of a gelatinous material at the bottom after it cooled. Any idea if that’s still good to use?
Seems like that is just water and gelatine from anything that wasnt fat.
Separate it off the fat and so long as your fat isn't wet it should be fine.
Even if it is a bit wet that just means it won't just as long, so you need to use it. Getting rid of the moisture and everything that's not pure fat is necessary to make it last for months.
So cool!
Can you do your own rendition of Pemmican with beef tallow?
My dogs get the “impurities “!
Considering the ridiculous price of tallow $40. for 375ml/12 oz. I will be making my own!
why do you add the salt?
Where did u get that pot
This is a Finex 5-qt - www.atbbq.com/accessories/bbq-and-grilling-cookware/cast-iron-cookware/finex-5-quart-cast-iron-dutch-oven.html. Thanks for watching.
You have a nice pot. I came for the tallow, I stayed for that weird pot.
Is this Action Bronson ?
Side hustle :)! Thanks for watching!
Will this work with TRI tip trimmings?
Yup!!! Just did it tonight and btw if you throw in some extra slices of beef and wait till the tallow gets golden you'll have something like Suadero de Res.
Must it be beef? Or can it be from a pork or some ham? Thanks.
It can be from any fat... The pork one is called Lard (or Manteca in spanish). I think those are the most popular because Bird fat is not as present or abundant as fat in beef or pork
You missed an opportunity to turn the "solids" into crackle. Great for salads, rice, soup toppings, and Chillie toppings.
“We are going to add one tablespoon of our jacobson kosher salt” proceeds to not measure and adds double what he says.
You only need enough water to cover the bottom ½ inch
Great tutorial. ATBBQ has helped me so much. Is there a reason for the salt apart from seasoning?
Helps get rid of impurities
@@pfckingcade Thank you! That makes so much sense.
@@pfckingcade that makes no sense to me. The salt might draw out impurities into the added water, but when the water evaporates those impurities will still be left behind in the rendered fat. Impurities can't evaporate.
It does work if you let the layers separate and throw away the water. I render the fat in a crock pot, and will go through several water changes to get a really clean tallow.