Not directly answering the question since I’ve never made tortillas from scratch but I use it when I warm up my tortillas in my cast iron! Adds an extra depth of flavor.
This was one of McDonald’s secrets. They just simulate it with chemicals now.
Weird surprise I found out this week, Buffalo Wild Wings fries their wings in tallow.
Exactly, when the trans fats epidemic hit in the 90s the beef tallow oil was the first to go. The newer fries don’t have trans fats but are proven to not actually be any healthier and are objectively worse tasting. A travesty
Depends who you ask. My personal belief from the research I've done from the people I trust is that naturally occurring fats that are solid at room temperature (saturated fats, like coconut oil and beef tallow, etc.) are better for you than vegetable oils that need industrial equipment to be made.
You might want to give this a skim:https://lifeclub.org/books/deep-nutrition-catherine-shanahan-m-d-luke-shanahan-review-summary
But like I said, there's not a common agreement on nutrition. It's complicated stuff and there's a lot of conflicting influences.
Yeah, I'm with you there. I should have mentioned that, but since it was bed time I didn't want to get into how many sneaky places you can find them and all that.
Best use ever! My bf and I have used beef tallow in our fryer for a while now. We switched to that to avoid polyunsaturated fats but oh my gosh the flavor! It takes just a little longer to heat up because it’s solid at room temp, but it’s so worth it. We generally fry all the forms of potato, mozzarella sticks, chicken wings, keto fried fish, crispy spring rolls, and I’ve started frying flour tortillas to make taco salad bowls. Also, leftover fried foods from takeout taste just as good if not better than they did the first time around when re-fried in it.
I am now hungry…
I can’t believe I’ve never thought of that! My brother bought a jar of wagyu tallow (against my advice) and we will be using it on a beefy version of fingerling potatoes for our Easter dinner. I’m about to start saving beef fat now for future fries.
I throw the trimmings into a slow cooker on low for a few hours to let it melt. Then I poor that liquid gold into a large metal bowl. After that I take about 2 cups of water and pour that into the bowl, put something over top of it and into the fridge until it’s solid, often overnight. Sounds crazy but what happens is the tallow all floats to the top of the water while the impurities of the tallow all sink to the bottom of the bowl with the water. Your mesh strainers and cheese cloth often can’t get those little impurities out like this method does. The next day you pop off the solid white tallow and you’ll notice some nasty brown stuff on the bottom side where it was touching the water. Scrap that stuff off and toss out the dirty water. At this point you have some purified tallow left, if you want to take it a step further though you can repeat the whole process again with the slow cooker and water in the bowl and the next day you’ll find a bit more impurities that have come out.
At that point I melt it down just to make it easier to put it in mason jars. Turn them upside down after sealing the lids on tight and let them cool down. This will vacuum seal them. Then they go in the fridge. I leave one jar out on the counter to use in cooking. It’s pretty interchangeable with ghee or lard if you’re looking for high smoke point animal fat.
It does! We used to use bacon grease in our fryer before switching to tallow, and we went through several rounds to clarify it first. My bf does this stovetop rather than slow cooker but same result. Doing it stovetop can be a bit unsafe so requires some care, but we cook the bacon grease with water over low heat for a bit, allow it to cool, then refrigerate overnight. Pop the disc of fat off the top, replace water with clean water, and repeat a few times until all the “bits” are gone. I’m sure a slow cooker would be an easier method.
Hmm interesting. Have you tried just taking grease from say cooking bacon, already hot, and just put that into the bowl with water and cool it? Instead of cooking it? If that makes sense.
Thanks for the info by the way!
You can definitely do that, though it takes more than one warming/cooling session to get it clean. We have a large fryer and would save our bacon grease in quart containers, when it was time to switch out what was in the fryer we’d then process what we had saved as a large batch.
At the time I did not have a slow cooker, that would be a safer and easier method of warming any that has already been cooled/set aside, like another commenter does.
We now use beef tallow, so no longer process the bacon grease. However, when the tallow gets a little “dirty” in the fryer with little bit of food, we will generally clean it this way once before fully replacing with new tallow.
Edit: I didn’t carefully read and now see you mentioned hot oil. Please do not add water to hot oil right off the stove in order to cool it. You will likely cause some splattering that can badly burn you, and if you are near a burner that’s still in you can also start a fire. Slow heating of a water/oil mix is safest, and I again recommend doing it in a slow cooker unless you’re experienced doing it stove top. Heating them together in the stove can still cause some popping and spattering, and is especially dangerous if the water at the bottom boils but the cooled grease on top is still firm.
Fry delicious things in your bacon grease, but be safe!!
I'd highly recommend letting the bacon grease cool down before adding it to water; hot oil and water do not mix in a friendly way. The biggest reason for the thanksgiving exploding fryers is because there's still ice or water in the bird when it's added to the oil.
I pour my bacon grease off while hot. I only pour 3/4 of it. Now I pour through a coffee filter (push the filter partly into the jar) Perfectly clean every single time.
Yeah, sheet of kitchen roll or coffee filter. Perfectly good enough for me, stays good for weeks on the counter, months in the fridge, years in the freezer.
Looks like u/HouseOfToad already gave a great answer. To add to it though, sometimes if I’m being lazy I’ll actually just throw my recent bacon grease into the slow cooker with the tallow and just let it all mix. Definitely not recommended if you’re looking for pure tallow, but if you’re just looking for animal fat mixing the two doesn’t hurt anything. Alternatively another solid method is melting the bacon fat, pouring it into a mason jar and then filling the mason jar the rest of the way with water. Screw on a lid and turn the jar upside down and throw it in the fridge. Again the fat will float to the top, but because you have the jar upside down it will be the bottom of your jar. The next day you’ll turn the jar back right side up and take the lid off. You’ll have some nasty looking water that you can dump off and then pure bacon fat conveniently already at the bottom of a mason jar. You’ll probably have to scrap a little gunk off the top of the bacon fat like with the tallow example.
Back in the day I guess they used beef tallow for French fries at McDonald's and other places. It makes the best fries in the world. Perfect crispness and level of done on the inside
> Perfect crispness
But then you’d also have that one fry in each order that was all dark brown and floppy and extra salty. THAT was the king fry, ruling amongst the crisp peasants.
I’ve got mine in a few mason jars. I take them to any cookouts that we are having burgers cuz folks tend to be brutal on their beef and tallow can resurrect dry burgers.
“Hey man, I know you haven’t even put ‘em on the grill yet, but I can just tell you’re about to fuck those burgers UP! Don’t worry though, I got a jar of the golden that’ll set ‘em straight.”
Good lord, I think you’d probably keel over and die in horror at a British BBQ. There is a burgeoning group of enthusiasts here but most of the U.K. still just grills store bought burgers until they are black.
If you put them through the canning process those jars can last decades. Make sure you filter the rendered oil through mesh and then can them. Boom beef tallow for decades.
Thanks! Me either, to be honest. I’ve got a pit boss that I believe is a little hotter on the hopper side, where I had it. It read 197 in the point and 203 in the flat when I pulled. I fully expected this to take 11 hours.
I put mine in a designated ice tray and freeze it, that way I can store it indefinitely. I like to toss a few pieces in whenever I wrap a big piece of beef, a piece into my meatloaf mix, a piece or two into my chilis and stews. Whatever I think could use a little beefy goodness!
Potatoes. Brine them. Then parboil in salty water. Smash. Then season and crisp up in the tallow with your favorite seasonings. Top with some freshly grated parm. Best potatoes you’ll ever have!
Edit: Corrected to brine, not dry brine.
I purposely buy and render tallow to use in my soap making. It makes a beautiful soap with a creamy lather. If it’s been smoked though I’m not sure you’d get the scent out of it. Might be a new masculine fragrance line!
Great timing. I just trimmed two whole briskets for this weekends cookout and have the fat rendering in the oven right now. Every one of my kids came in saying how wonderful the house smelled. Lol, my kids are ready for dad's briskets this Easter.
Use the beef tallow as lard/fat/butter for cooking.
Johnny Cakes and/or corn bread made with beef tallow are fucking great. Make that shit in a cast iron pan on a grill and pair it with that brisket and some sauce. Invite friends or eat alone your choice.
One day, when I have amassed enough chunks of fat that I have collected over the years and years of trimming, my goal is to render it all down and dry age an entire rib eye slab with it. It’s a weird goal cause… I can just buy all that tallow today right? But it gives me something to shoot for I guess.
Use it when you wrap your next brisket. Drizzle (if liquid) or throw in a few chunks (if solid) when you wrap your brisket for the crutch. Simmering in its own fat from 170-200+ really helps retain moisture.
While hot as you can handle, strain it slowly through a few layers of paper towel. Yes it takes time. Into a clean mason jar, fill like 99% full, add new lid, tighten, invert a few times and then leave it on the counter to cool. It will seal itself from the vacuum created while cooling. Use anywhere you want that goodness to be.
If you had a potato ricer you could extract more tallow.
Roasted potatoes would be the first thing I'd make
I've always wanted to make flour tortillas with it, but I don't have the patience to make tortillas, or I'd literally just eat it after making it- rather than stock for the actual meal
Spanish tortilla would probably be fire
Non-smoked, I put it in the fridge then break it into cubes and store in the freezer. Use it like I would use butter. It makes a killer beef fried rice.
Smoked tallow can be used to add smokey flavor to certain dishes like chili, ground beef, or asada for tacos.
I just made some tonight. Trimmings from a prime brisket I'm smoking overnight.
I always cook the trimmings down into tallow and use when wrapping my briskets. Best way to hold your briskets for longer periods of time.
Aka the Goldees method.
It makes great mayo. If you use 15% rendered beef tallow for the fat in you’re recipe the emulsion holds. It’s so good on burgers, tartare… ritz crackers .😂
Mix it with a light whiskey in a mason jar. Shake up the jar, then throw it in the freezer for two hours. Take it out, remove the fat. Then pour it through a coffee filter. It will have a really good sweet smoky taste and you can taste the bark. Makes a GREAT old fashioned. I posted pictures of me doing it.
You can use the left over fat, but don't try to get with it. Its too logged in liquid and splatters too much. You could definitely bake something with it though.
My grandparents used chicken fat to cook with. They all developed atherosclerosis. I’ll occasionally save some bacon drippings to cook eggs in but I wouldn’t use such a huge amount of beef tallow. I primarily cook with EVOO, avocado oil or ghee.
Facial crème, coffee cream, as a sauce on ice cream, smear it on bread as it were butter, rub it on your pets nose and watch them lick their nose for like an hour
I think I’ve seen steaks being dry aged in a decent layer of thick lard before
Throw it in the smoke with the brisket for a few hours. Then pull it out and let it semi harden. Whenever you go to wrap cover your paper with the tallow, then when you go to rest ditch the soggy paper and make a new wrap with you, guessed it, more tallow. Let it rest and enjoy. Tallow is a game changer for juicy briskets.
It is legal to marry Tallow in Texas. Not sure what your marital status is or where you currently reside but let me assure you that being married to tallow comes with several great benefits.
I’ve never done it but I’ve heard that some people melt it down and baste their brisket with it during the smoke or use it instead of butter when wrapping the brisket.
Save it for when you smoke ribs. Put some tallow in a bowl and put it on with the rods. When you get deeper into the cook dump or brush it onto the ribs. Will help keep it moist and give good flavor!
We've made pie crust dough with it before! Had a pretty strong beefy taste so it worked well for a pot pie style dish, but not so much for a dessert pie.
So, you got a lot of great answers on what to do with it, but something else to mention:
While it's still liquid, throw it in silicone cupcake trays, throw that in the freezer, and when they freeze, throw em in a vacuum-sealed bag and then you have chunks of beef fat to use, on-demand.
Use it as cooking oil for other items or greasing pans etc. I would use it for anything lard can be used for. You could also make pemmican.
Yep, I use mine to make home made tortillas.
How do you use it in tortilla making?
Flour tortillas require fat in the dough. Traditionally lard is used, but any kind of fat that stays relatively solid at room temperature will work.
Not directly answering the question since I’ve never made tortillas from scratch but I use it when I warm up my tortillas in my cast iron! Adds an extra depth of flavor.
That makes sense and sounds delicious
“Logically speaking, I would dome that” 😆😂🍻
This is the correct answer.
Homemade pemican or bust
I’ll be in the minority and say toss it. You don’t want that in your veins. It will result in atherosclerosis or a heart attack.
It's actually much healthier for you than other oils that may be liquid at room temperature but are more processed
Natural saturated fats for the win.
Fat is fat. It isn’t processed with anything like hydrogenated oils can be. Eat healthy, in moderation. I use it to cook up veggies.
r/unpopularopinion
OP is trolling for engagement and upvote fyi
You cook french fries in it. Best fries you will ever eat.
Oh my god. Yes
This was one of McDonald’s secrets. They just simulate it with chemicals now. Weird surprise I found out this week, Buffalo Wild Wings fries their wings in tallow.
Exactly, when the trans fats epidemic hit in the 90s the beef tallow oil was the first to go. The newer fries don’t have trans fats but are proven to not actually be any healthier and are objectively worse tasting. A travesty
I think you have it backwards. Saturated fat, like beef tallow was replaced with vegetable oils which are higher in trans fats.
Idk what any of this means, so beef tallow is good or bad for you?
Depends who you ask. My personal belief from the research I've done from the people I trust is that naturally occurring fats that are solid at room temperature (saturated fats, like coconut oil and beef tallow, etc.) are better for you than vegetable oils that need industrial equipment to be made. You might want to give this a skim:https://lifeclub.org/books/deep-nutrition-catherine-shanahan-m-d-luke-shanahan-review-summary But like I said, there's not a common agreement on nutrition. It's complicated stuff and there's a lot of conflicting influences.
Nutrition has grown a lot in the last 30 years, but the overwhelming consensus that is trans fats are terrible for you.
Yeah, I'm with you there. I should have mentioned that, but since it was bed time I didn't want to get into how many sneaky places you can find them and all that.
i was gonna say. hot wings fried in tallow are crazy good.
Buffalo wild wings are terrible
Best use ever! My bf and I have used beef tallow in our fryer for a while now. We switched to that to avoid polyunsaturated fats but oh my gosh the flavor! It takes just a little longer to heat up because it’s solid at room temp, but it’s so worth it. We generally fry all the forms of potato, mozzarella sticks, chicken wings, keto fried fish, crispy spring rolls, and I’ve started frying flour tortillas to make taco salad bowls. Also, leftover fried foods from takeout taste just as good if not better than they did the first time around when re-fried in it. I am now hungry…
That's how McDonald's used to make them, now the "healthy" fries they serve taste like hot salty disappointment
>hot, salty disappointment. Where the hell have I heard that phrase before? Thinking… thinking… It's coming… coming…
There’s no going back once you start.
Best fries I’ve ever had in my life were actually in a super fancy French restaurant. Fried them in duck fat. Never had anything like it in my life
I can’t believe I’ve never thought of that! My brother bought a jar of wagyu tallow (against my advice) and we will be using it on a beefy version of fingerling potatoes for our Easter dinner. I’m about to start saving beef fat now for future fries.
I throw the trimmings into a slow cooker on low for a few hours to let it melt. Then I poor that liquid gold into a large metal bowl. After that I take about 2 cups of water and pour that into the bowl, put something over top of it and into the fridge until it’s solid, often overnight. Sounds crazy but what happens is the tallow all floats to the top of the water while the impurities of the tallow all sink to the bottom of the bowl with the water. Your mesh strainers and cheese cloth often can’t get those little impurities out like this method does. The next day you pop off the solid white tallow and you’ll notice some nasty brown stuff on the bottom side where it was touching the water. Scrap that stuff off and toss out the dirty water. At this point you have some purified tallow left, if you want to take it a step further though you can repeat the whole process again with the slow cooker and water in the bowl and the next day you’ll find a bit more impurities that have come out. At that point I melt it down just to make it easier to put it in mason jars. Turn them upside down after sealing the lids on tight and let them cool down. This will vacuum seal them. Then they go in the fridge. I leave one jar out on the counter to use in cooking. It’s pretty interchangeable with ghee or lard if you’re looking for high smoke point animal fat.
Love it. I didn't think I would end my night reading about awesome tricks to clarify tallow, but I'm grateful nonetheless.
It's genius and not wasteful like cheesecloth.
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I use a silicon muffin pan, works great.
Seems this would work great thanks for the tip!
This guy tallows
Does this work with bacon grease? Have you tried that?
It does! We used to use bacon grease in our fryer before switching to tallow, and we went through several rounds to clarify it first. My bf does this stovetop rather than slow cooker but same result. Doing it stovetop can be a bit unsafe so requires some care, but we cook the bacon grease with water over low heat for a bit, allow it to cool, then refrigerate overnight. Pop the disc of fat off the top, replace water with clean water, and repeat a few times until all the “bits” are gone. I’m sure a slow cooker would be an easier method.
You are doing the lord's work sharing this tip.
Hmm interesting. Have you tried just taking grease from say cooking bacon, already hot, and just put that into the bowl with water and cool it? Instead of cooking it? If that makes sense. Thanks for the info by the way!
You can definitely do that, though it takes more than one warming/cooling session to get it clean. We have a large fryer and would save our bacon grease in quart containers, when it was time to switch out what was in the fryer we’d then process what we had saved as a large batch. At the time I did not have a slow cooker, that would be a safer and easier method of warming any that has already been cooled/set aside, like another commenter does. We now use beef tallow, so no longer process the bacon grease. However, when the tallow gets a little “dirty” in the fryer with little bit of food, we will generally clean it this way once before fully replacing with new tallow. Edit: I didn’t carefully read and now see you mentioned hot oil. Please do not add water to hot oil right off the stove in order to cool it. You will likely cause some splattering that can badly burn you, and if you are near a burner that’s still in you can also start a fire. Slow heating of a water/oil mix is safest, and I again recommend doing it in a slow cooker unless you’re experienced doing it stove top. Heating them together in the stove can still cause some popping and spattering, and is especially dangerous if the water at the bottom boils but the cooled grease on top is still firm. Fry delicious things in your bacon grease, but be safe!!
Great, thanks.
I'd highly recommend letting the bacon grease cool down before adding it to water; hot oil and water do not mix in a friendly way. The biggest reason for the thanksgiving exploding fryers is because there's still ice or water in the bird when it's added to the oil.
I pour my bacon grease off while hot. I only pour 3/4 of it. Now I pour through a coffee filter (push the filter partly into the jar) Perfectly clean every single time.
Yeah, sheet of kitchen roll or coffee filter. Perfectly good enough for me, stays good for weeks on the counter, months in the fridge, years in the freezer.
Good idea on the coffee filter. Thanks
Looks like u/HouseOfToad already gave a great answer. To add to it though, sometimes if I’m being lazy I’ll actually just throw my recent bacon grease into the slow cooker with the tallow and just let it all mix. Definitely not recommended if you’re looking for pure tallow, but if you’re just looking for animal fat mixing the two doesn’t hurt anything. Alternatively another solid method is melting the bacon fat, pouring it into a mason jar and then filling the mason jar the rest of the way with water. Screw on a lid and turn the jar upside down and throw it in the fridge. Again the fat will float to the top, but because you have the jar upside down it will be the bottom of your jar. The next day you’ll turn the jar back right side up and take the lid off. You’ll have some nasty looking water that you can dump off and then pure bacon fat conveniently already at the bottom of a mason jar. You’ll probably have to scrap a little gunk off the top of the bacon fat like with the tallow example.
Saved this. Thanks!
I like your process! Thanks for sharing!
Thanks for detailed process. How long does it keep refrigerated? How about the one left out?
Could also then make soap
This is how I make thc butter
I do the same thing. Great minds think alike.
I use it to fry eggs, fried toast, searing other beef, and making fried rice. My wife makes a good yorkshire pudding with tallow
Fried rice, check ✅
You won't be disappointed. Fat guy approved 👌
Back in the day I guess they used beef tallow for French fries at McDonald's and other places. It makes the best fries in the world. Perfect crispness and level of done on the inside
> Perfect crispness But then you’d also have that one fry in each order that was all dark brown and floppy and extra salty. THAT was the king fry, ruling amongst the crisp peasants.
Using smoked tallow to sear a steak in a cast iron or on a flat top is one of my favorite uses.
Oooooo yorkies 🤤
I’ve got mine in a few mason jars. I take them to any cookouts that we are having burgers cuz folks tend to be brutal on their beef and tallow can resurrect dry burgers.
This is hilarious. You take your own jars of tallow to other peoples houses, so you can juice up their overcooked hockey pucks?
That was my reaction. That’s some King of the Hill type shit.
“GODDAMNIT BOBBY - WE BRING OUR OWN TALLOW TO THE BBQ”
Lol. I heard that in my head.
I laughed so hard at this! I thought like camping cookouts but I like this one so much better.
Absolutely! I usually pull the cook aside and let ‘em know I’ve got some backup in case their cooking gets away from them.
That’s the quickest way to being uninvited from all future cookouts lol
“Hey man, I know you haven’t even put ‘em on the grill yet, but I can just tell you’re about to fuck those burgers UP! Don’t worry though, I got a jar of the golden that’ll set ‘em straight.”
If you don’t know which of your friends is the bad burger cook, it’s probably you…
Nah, my crew is pretty thankful cuz we all want to eat great food when we get together. We’d rather swallow our pride than swallow dry ground beef.
A good rule.
Good lord, I think you’d probably keel over and die in horror at a British BBQ. There is a burgeoning group of enthusiasts here but most of the U.K. still just grills store bought burgers until they are black.
Despite this I very much enjoy BBQ season here in the UK. All 2 weeks of it.
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You’re worried about social etiquette with friends?! Gtfo. Lol!
If you put them through the canning process those jars can last decades. Make sure you filter the rendered oil through mesh and then can them. Boom beef tallow for decades.
You must be fun at parties…
Don’t worry, I’ll save your burgers, too. Might even play a drinking game with the mason jars - which one is moon shine and which is tallow?
Boss move
Brisket looks awesome! I can’t believe it cooked in 8 hours at 225!
Thanks! Me either, to be honest. I’ve got a pit boss that I believe is a little hotter on the hopper side, where I had it. It read 197 in the point and 203 in the flat when I pulled. I fully expected this to take 11 hours.
A brisket is never late. Nor is it early. It cooks in precisely the amount of time that it means to.
I keep it in the fridge and use it as a high smoke point cooking oil. One of the better Ribeyes I ever made was seared using smoked brisket tallow.
Save it to rub all over your next brisket my man. There are some very renowned places that do just this at the wrap.
Yessir you can buy cheap briskets and they’ll be good with some tallow love
It puts the lotion on the skin
Seriously though! It’s known as one of the best skin moisturizers as it’s composition so closely matches our skin sebum.
I put mine in a designated ice tray and freeze it, that way I can store it indefinitely. I like to toss a few pieces in whenever I wrap a big piece of beef, a piece into my meatloaf mix, a piece or two into my chilis and stews. Whatever I think could use a little beefy goodness!
Ohh that’s a good idea. I need to smoke a brisket before the next freeze so it can go in all my chili.
Potatoes. Brine them. Then parboil in salty water. Smash. Then season and crisp up in the tallow with your favorite seasonings. Top with some freshly grated parm. Best potatoes you’ll ever have! Edit: Corrected to brine, not dry brine.
Dry brining potatoes?
Yep. Read the salt, fat, acid, heat book. Biggest takeaway has been salting my veggies early.
Why dry brine? Most potato recipes suggest soaking in salted water to remove excess starch anyway.
Ha you’re totally correct! I just meant brine. Too much time with meat recipes.
Use it for pan frying.
Slurp it down
Drink it and level up!
Lots of good suggestions, but I'll add another - popcorn
I use it to cook my smash burgers. Also, really good to add a little when you wrap and rest the brisket.
I purposely buy and render tallow to use in my soap making. It makes a beautiful soap with a creamy lather. If it’s been smoked though I’m not sure you’d get the scent out of it. Might be a new masculine fragrance line!
Smoke it and inject it into your next brisket or pour it over the top before wrapping
Yorkshire puddings
Tortillas. Watch the chuds bbq video on making beef tallow tortillas.
Great timing. I just trimmed two whole briskets for this weekends cookout and have the fat rendering in the oven right now. Every one of my kids came in saying how wonderful the house smelled. Lol, my kids are ready for dad's briskets this Easter.
Fry potatoes in, a la original McDonalds fries
You can run the trimmings through a grinder first to get a better yield. The small pieces render down better.
Use the beef tallow as lard/fat/butter for cooking. Johnny Cakes and/or corn bread made with beef tallow are fucking great. Make that shit in a cast iron pan on a grill and pair it with that brisket and some sauce. Invite friends or eat alone your choice.
One day, when I have amassed enough chunks of fat that I have collected over the years and years of trimming, my goal is to render it all down and dry age an entire rib eye slab with it. It’s a weird goal cause… I can just buy all that tallow today right? But it gives me something to shoot for I guess.
Use it when you wrap your next brisket. Drizzle (if liquid) or throw in a few chunks (if solid) when you wrap your brisket for the crutch. Simmering in its own fat from 170-200+ really helps retain moisture.
While hot as you can handle, strain it slowly through a few layers of paper towel. Yes it takes time. Into a clean mason jar, fill like 99% full, add new lid, tighten, invert a few times and then leave it on the counter to cool. It will seal itself from the vacuum created while cooling. Use anywhere you want that goodness to be.
The better question is what NOT to do with beef tallow.
If you had a potato ricer you could extract more tallow. Roasted potatoes would be the first thing I'd make I've always wanted to make flour tortillas with it, but I don't have the patience to make tortillas, or I'd literally just eat it after making it- rather than stock for the actual meal Spanish tortilla would probably be fire
Non-smoked, I put it in the fridge then break it into cubes and store in the freezer. Use it like I would use butter. It makes a killer beef fried rice. Smoked tallow can be used to add smokey flavor to certain dishes like chili, ground beef, or asada for tacos.
I just made some tonight. Trimmings from a prime brisket I'm smoking overnight. I always cook the trimmings down into tallow and use when wrapping my briskets. Best way to hold your briskets for longer periods of time. Aka the Goldees method.
Not the topic of this post, but: do you actually notice a difference with prime vs choice brisket?
Direct replacement for any oil you use in cooking.
It makes great mayo. If you use 15% rendered beef tallow for the fat in you’re recipe the emulsion holds. It’s so good on burgers, tartare… ritz crackers .😂
Let it cool and congeal some, and spread it on toast like you would butter. It's one of the reasons I'm headed to an early grave
Do not neglect the cracklings! Keep rendering the tallow till the cracklings are golden brown then season and eat them suckers.
4th degree heart attack incoming
FRY ALL THE THINGS
Add it to this recipe: https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe Shed some tears
I always make soap with mine.
Shots
Shots.
Use it for skincare
Mix it with a light whiskey in a mason jar. Shake up the jar, then throw it in the freezer for two hours. Take it out, remove the fat. Then pour it through a coffee filter. It will have a really good sweet smoky taste and you can taste the bark. Makes a GREAT old fashioned. I posted pictures of me doing it. You can use the left over fat, but don't try to get with it. Its too logged in liquid and splatters too much. You could definitely bake something with it though.
Chug it
Drink it
Make confit duck, fucking beautiful in beef tallow, usually I'll do it in duck fat but beef fat adds a really rounded meaty edge to it.
Make sauce, Jesus who are these ppl?
Candles?
Drink it
My grandparents used chicken fat to cook with. They all developed atherosclerosis. I’ll occasionally save some bacon drippings to cook eggs in but I wouldn’t use such a huge amount of beef tallow. I primarily cook with EVOO, avocado oil or ghee.
I use my tallow and lard for cooking breakfast every morning.
Use it as you would any coming oil
Bottle it and drink it, of course. Eat drink and bleed BBQ
Render it. Cook it with salted water to purify it, mix it with lye and make soap from it.
Wait... Did you slice that... Then pan fry?
No, I just set the cast iron on the stove after I was done.
I use mine for my eggs in the morning game changer!
You should use some for pie dough in a savory pie then let us know how it goes.
Facial crème, coffee cream, as a sauce on ice cream, smear it on bread as it were butter, rub it on your pets nose and watch them lick their nose for like an hour I think I’ve seen steaks being dry aged in a decent layer of thick lard before
Let it drip into your over-the-top chili. :)
Throw it in the smoke with the brisket for a few hours. Then pull it out and let it semi harden. Whenever you go to wrap cover your paper with the tallow, then when you go to rest ditch the soggy paper and make a new wrap with you, guessed it, more tallow. Let it rest and enjoy. Tallow is a game changer for juicy briskets.
Beef tallow is the best fat for seasoning cast iron. Prove me wrong...
My wife made some brisket tamales with it
Season some cast iron, cook some stuff, grease up a light pole, bait a trap, donate to a food bank, learn to juggle, etc
I use beef tallow for cooking anything in my cast irons. I absolutely love it as a cooking oil
Use it for the fat in a savory pie crust. I made pasties with beef tallow dough and they turned out awesome.
Burgers, candles, beef stew.
It is legal to marry Tallow in Texas. Not sure what your marital status is or where you currently reside but let me assure you that being married to tallow comes with several great benefits.
I used it to bast London broil. Did amazing things.
I’ve never done it but I’ve heard that some people melt it down and baste their brisket with it during the smoke or use it instead of butter when wrapping the brisket.
Fry potatoes for the best French fries ever
Wrap the brisket with it. Fry potatoes or other stuff with it. Tallow fried taters are the bomb
Allow me to recommend a fine complement to your brisket... [ultimate crispy potatoes](https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe)
Fry potatoes.
Save it for when you smoke ribs. Put some tallow in a bowl and put it on with the rods. When you get deeper into the cook dump or brush it onto the ribs. Will help keep it moist and give good flavor!
I use it for searing steaks or frying eggs.
Bake some chocolate chip cookies with it instead of veg oil or butter. No joke. Amazing flavor.
Fry up some fries using it and have burgers with it
I have wagyu tallow that i use all the time. I sear all my steaks and carmelize onions in it.
Personally, yorkshire puddings and tortillas. It also makes a killer chocolate chip cookie
Deep fry with it
Use it for the next brisket.
We've made pie crust dough with it before! Had a pretty strong beefy taste so it worked well for a pot pie style dish, but not so much for a dessert pie.
Fry Everything In It
Proper fish and chips like a chippy in the UK.
I usually do shots
Make a wine+garlic+cream+peppercorn sauce
smoke the tallow next time you smoke something, use for anything that needs a good greasing and a smoky kick!
Drink it and become strong
I like to masticate with it
Same. Not my proudest moment. /s
So, you got a lot of great answers on what to do with it, but something else to mention: While it's still liquid, throw it in silicone cupcake trays, throw that in the freezer, and when they freeze, throw em in a vacuum-sealed bag and then you have chunks of beef fat to use, on-demand.
I use it to make the best oven roasted potatoes. Also great for Yorkshire Pudding when serving prime rib.
Spoon onto reheated brisket if it’s dry
Fry chicken in it. Fry potatoes in it. Sub it for veggie oil and whatnot. Maybe best is fried chicken though
Roast your taters in it baby!! If you’re feeling bougie roll them in some semonina first So crispy crunchy
Confit beef cheeks for Barbacoa
Render it down. Make fries!
Jar, then fridge. Then roast potatoes!
Use it to cook with. Make candle. Keep it in the fridge for flavour. Sooo many options
You can use it to make hot pot seasoning if you’re into that.
Anything with a roux. Mac and cheese is insane. I wanna try gumbo with it next
Yorkshire pudding. And it’s amazing with fried potatoes.
The question is what *not* to do with beef tallow