Beef fat

(Jennibc) #1

I am cooking a brisket in the crockpot today. I notice that there is a lot of liquid even though I only added a quarter cup of water. Looking at it, it looks like fat. I am assuming this is something I can use rather than throwing it away. Should I just pour it through wire mesh when I am done? would I store it in the fridge? and for how long?

(Bob M) #2

You should render it, that is, boil it down and get rid of the water.

#3

I regularly do cheap and easy keto meal preps based on the proteins that are on sale in a given week. Mostly chicken. I bake them slow, similar to what you are doing with a crock pot, so I get the same result you are seeing – a lot of fat runoff from the protein being used.

Usually, when I do chicken thighs, I put the chicken thighs into meal prep containers and then take the veggies and fat runoff and put it into Lock and Lock storage containers. I usually use it when I make a soup. I make my soups a bowl at a time in the microwave, so that runoff is perfect to add to leftovers for a quick soup.

For example, a recent result:

b0Klat6.jpg2048Ă—1152 120 KB

(Jennibc) #4

and then how would I store it?

(Running from stupidity) #5

Indeed. I either put it in a pan, reduce it, and use it on the brisket, or pull the brisket and then put it back into the pot for a few hours to soak the liquid up.

(Full Metal KETO AF) #6

My advice differs, I would refrigerate the juices after cooling and straining. The next day you will be able to lift the solidified fat off the top. You can then reduce the jelly that will most likely be under the fat into a rich reduction or use it for soup base. And definitely use the fat to cook with!

(less is more, more or less) #7

That is the best stuff. My wife almost dumped the tallow after cooking hamburger patties on a skilled. “NOOO!” I shrieked as I begged her not to dump. She rolled her eyes, bit her lip, and put the skillet down. I used that and mixed in some manually-shredded Asiago cheese as my salad dressing. It was delicious.

(Garry (Canada)) #8

Exactly what I do.

(Carl Keller) #9

Call me crazy but I like to pour roast or brisket drippings on my dog’s kibble. She loves it.

(Jennibc) #10

No dog, no kibble in this house.

#11

When I cook a brisket, I let the fat separate to the top in a wide shallow container in the fridge. I lift the solidified fat layer off (scrape any darker or gelatinous stuff off) and break the fat up and store it in the freezer in a baggie or other container. I use any time I need some fat.

#12

I should have added that due to my haphazard method, I choose to freeze the fat rather than keep it in the fridge. If I did a better job of making sure to keep the fat separate from the liquid and meaty bits, I’m sure it would last a while in the fridge. I like the idea mentioned above to use the meaty layer for a soup base.

(Running from stupidity) #13

I have so much fat I can’t use it all as is.