Attempting to render a bit of beef fat

(Rebecca ) #1

Made a gorgeous prime rib roast for easter dinner today. Nicely marbled with an excellent fat cap and it pained me to throw all of that fat away without at least trying

It’s currently simmering on stove top with a bit of water and all of the pan drippings. I have no idea what I’ll end up with.

Anyone else successful with this (I’m sure someone here is) and if so, what did you use end result for? I’m new to cooking with different fats and such (day 14 keto here)

Sidebar: most amazing roast I’ve ever made. Every Christmas I do one but I use the super high heat , then lower for a while then high at the end.

This time I simply popped it in oven at 250 at 9 am before church. (Rubbed with salt and pepper) and at 1 pm it hit 135degrees and was the most perfect medium rare pink alllllll the way through. Crisped up at 500f for 7 min at the end. It was OMG melt in our mouths. That and a salad and some green beans in bacon. I was 100% fine not eating the rolls or asparagus lemon pasta or CHEESY POTATOS. Never in a million years could I pass that stuff up before.

And that was my one meal today. 2 pm. Definitely do not need more food.

(Karen) #2

Mouth watering! Can almost smell your roast!
K

(Jan) #3

I render beef fat in my crock pot. Just let it go on low until I have lots of liquid fat along with some very tasty brown crunchy bits. It also works with smaller amounts of fat in a fry pan or dutch oven. Hmmmm…crispy beef fat bits…I may need to make some today!

(Raj Seth) #4

What you did was “sear in the rear” or “redneck sous vide”. It’s the only way I cook now. First cook the roast low and slow (225 in smoker/oven, or 120 sous-vide) till an internal temperature of 120. Then crank the oven to 550 and paint with butter and put it in for 10-15 minutes. I take it out every 2-4 mins, turn it, and paint it with melted butter. Makes a crust to die for and it’s cooked rare all the way through
Yummmmmm
Same with steaks, except I finish them in a cast iron skillet heated to gray hot (max heat for 10-15 mins). Same process as blackening. Dipping in melted butter is essential in this process. I turn it every 30seconds and paint with butter every time. As good as any steakhouse

Oh yeah, I rendered tallow in the crock pot - high heat for 24-36 hours. Save the cracklings that remain on top for the chef!

(Tubeman) #5

will have to try this with steaks some time…

(Rebecca ) #6

Have you ever intentionally just purchased a load of beef fat for this purpose? How do you use it ? I had a smallish amount of fat but still wound up with about a cup of beef “lard” (?) For a foodie I feel silly not to know what to use it with /for!

(Rebecca ) #7

Me too!

(Rebecca ) #8

Dumb question : is tallow different than the crown of fat on top a roast?

(Raj Seth) #9

Tallow is beef fat - once rendered. I have bought fat from my butcher (0.89/lb), and rendered the tallow myself.
Tallow can be used as a cooking medium, basting fat, etc

(Jan) #10

Yes, I buy 10lb of beef fat at a time from a local butcher shop. I can fit about 4-5lb into my huge crock pot; the rest goes into the freezer. I use it for all the frying I do - whatever I used to cook in vegetable oil. I also keep a jar of bacon fat, and usually have some chicken fat as well. Each fat gives a bit of a taste of the meat it came from. So depending on what I’m cooking, I’ll choose a fat flavor that complements it. Eggs are good with bacon fat if course, but also with chicken fat. Steaks - beef fat. Pork fat is awesome for stir fry. Burgers are good with either tallow or bacon fat. I also mix some melted fat into salad dressing, both to boost the flavor and the fat. Bacon fat is also pretty great in bpc!
It took a while for me to get used to adding fat to everything, but once i did, I started having fun with experimenting.

(Rebecca ) #11

Kind of like a wine pairing. :joy: Thanks for the tips! Burgers in beef fat sounds delicious and might need to happen soon!

(Raj Seth) #12

I added lard to my last batch of burgers and Keto meatloaf. Meh. Tallow might do better. The lard seemed to just run out

(Raj Seth) #13

You can wet render or dry render the fat. I’ve tried both, and dry rendering in a crock pot is mos def the way to go!!