I roast briskets and always have this massive amount of left over fatty liquid. What could I do with it?
I roast briskets and always have this massive amount of left over fatty liquid. What could I do with it?
by SignificantAd3137
47 Comments
husky0168
so what’s the difference between the top and bottom layer?
Alarming-Counter5950
Put the darker stuff from the bottom into jars and freeze it. Add to gravies etc when cooking, makes a great flavour addition.
MrSparky69
Drink it, coward
swatty2hottie
Chill the upper fat layer and use to Roast Potatoes. Chill the lower stock layer and use for sauces and gravys.
skipjack_sushi
Remove fat, strain it, and reduce it into glace.
Carpenterman1976
Make a heart attack basket of badass steak cut fries cooked in the beef fat.
CMMVS09
Pull a Tyler Durden and start making soap.
pawtopsy98767
I use it to make soup stock.
Phizle
I put my pork drippings in the slow cooker with the other ingredients when I’m making curry or soup.
emelem66
Tallow.
FarOne7871
The hot thing right now is to strain it multiple times and tender it into tallow to use for other cooking.
Striking_Prune_8259
Lower part makes some awesome French onion soup.
SignificantAd3137
Thanks for all the responses boys I’m gonna jar it up and use it for some other things. The darker liquid I put back over the brisket I do an oven roasted chopped beef👍🏻
Bobcat2013
Why are you roasting brisket and not smoking it??
Retrrad
Oh man, use the top to fry the fries, use the bottom to make the gravy, add cheese curds, open the best poutinerie in town.
NewAcanthaceae869
Infuse it into a compound butter
IndependentHearing21
Make tallow
rolandofghent
Put it in the fridge let it cool.
Scrape the fat off the top.
Heat it up and serve it as an As Ju. If you don’t have to make all the Asju you need, you can mix it with Beef stock and add some of your rub you had on the Brisket, heat it up to a boil for a few minutes.
InterestingCut5146
Adjou
Long_Dong_SiIver
Boof it
2poxxer
Really freak out your cardiologist.
babsa90
You could try to reduce it to demi glace if it’s just straight drippings. Otherwise, I would probably use it for roasts or roast-like dishes. I’ve been on a birria kick recently, so I would personally use it to make birria.
sincerevibesonly
Lube
Worth-Reputation3450
I saw Costco selling beef tallow in a small jar for like $20. That top portion looks like it can make ~3 jars. So $60
NophaKingway
The tallow is great for seasoning cast iron or a flat top grill.
perestroika12
Tallow?
my1stusernamesucked
You can mix the fat with wax and make dope bbq candles
scoobthedood
Chilll the fat let it settle and make carnitas tacos with it. I have a very different recipe if you like
Strange_Window_7206
French onion soup?
H4noverFist
Season it and make birria!?
Caedecian
Put a string in it and put it in the refrigerator. You’ll have the best smelling candle ever.
killerdolphin313
I use it to make gravy with dogs.
PleasantDevelopment
Sell it to RFK
harms916
Beef tallow. Use it to cook your fries in.
BluIdevil253
Take the fat off the top and make gravy out of the juice. Keep the fat! Put the juice on a low boil. Wants it starts rolling take a half cup of cold water and add 2 tablespoons of cornstarch and stir it into the cold water, once it desolves stir it in slowly with the boiling juice it will thickin up
chocheech
Birria tacos, this would make a great sauce base
quietcornerman
Chill it, use the tallow for roasting, and the rest for Brunswick stew!
johnnyribcage
Save it and fry beef or potatoes or whatever in it. It will freeze well. Freeze it in single size portions.
Automatic-Pressure72
Use it for tallow
WingedWheelGuy
I skim the fat off the top, and use the rest for soup base. Makes amazing beef stew!
DoubleLigero85
Let some of the fat come to room temp and liquify. Mix with bourbon of choice in an 1:8 ratio. Shake VIGOROUSLY. Let sit on the counter for at least two hours. Put in fridge for the fat to solidify. Remove fat, and put it through a fine strainer to pick up any bits. Enjoy in an old fashioned.
GingaPLZ
You take that home, throw in a pot, add some bones, a potato… Baby, you got a stew goin!
Mojo-Jojo-6285
It freezes well and has been used in soup stocks, pintos, greens, gravys, rice etc. anywhere you want to add flavor
tic-toc-croc
Fry fries! Use the fat (beef tallow) to make the crispiest tastiest fries ever. McDonalds used to use beef tallow waaaaay back. Those are the fries people are nostalgic about.
jacob6969
Take the bottom and make pho out of it. I just add aromatics and simmer it for a like an hour. It’s cheap and not truly pho but it’s fuxking good lol
TravelinglightOWTF
Stain your deck. Just joking, don’t do that….but the part of my deck around my smoker looks amazing.
InsertRadnamehere
The smoked tallow (fat on top) is amazing for making fries and roasted veggies. Or you can use it instead of butter on biscuits and toast. Or make biscuits, tamales and hoe cakes with it. Or use in savory quiche and pie crusts.
The pan drippings in the bottom are basically meat stock. Depending on your rub it could be super salty though so taste it before using too much. But it looks like you won’t have to buy beef bouillon for a long time. Freeze it in quart bags or ice trays for use making soup, stew, chili or anything else you’d put stock in (stir fries, sauces, gravy, etc.) If it’s not too salty you could put it in a saucepan and reduce it to about a quarter of its original volume for smoked demiglace which is chef magic. You add that to anything. And I mean anything, and it will taste richer, heartier and more amazing than you can imagine.
Cooking can seem like work sometimes, but at least at home you get to eat the final product.
47 Comments
so what’s the difference between the top and bottom layer?
Put the darker stuff from the bottom into jars and freeze it. Add to gravies etc when cooking, makes a great flavour addition.
Drink it, coward
Chill the upper fat layer and use to Roast Potatoes.
Chill the lower stock layer and use for sauces and gravys.
Remove fat, strain it, and reduce it into glace.
Make a heart attack basket of badass steak cut fries cooked in the beef fat.
Pull a Tyler Durden and start making soap.
I use it to make soup stock.
I put my pork drippings in the slow cooker with the other ingredients when I’m making curry or soup.
Tallow.
The hot thing right now is to strain it multiple times and tender it into tallow to use for other cooking.
Lower part makes some awesome French onion soup.
Thanks for all the responses boys I’m gonna jar it up and use it for some other things. The darker liquid I put back over the brisket I do an oven roasted chopped beef👍🏻
Why are you roasting brisket and not smoking it??
Oh man, use the top to fry the fries, use the bottom to make the gravy, add cheese curds, open the best poutinerie in town.
Infuse it into a compound butter
Make tallow
Put it in the fridge let it cool.
Scrape the fat off the top.
Heat it up and serve it as an As Ju. If you don’t have to make all the Asju you need, you can mix it with Beef stock and add some of your rub you had on the Brisket, heat it up to a boil for a few minutes.
Adjou
Boof it
Really freak out your cardiologist.
You could try to reduce it to demi glace if it’s just straight drippings. Otherwise, I would probably use it for roasts or roast-like dishes. I’ve been on a birria kick recently, so I would personally use it to make birria.
Lube
I saw Costco selling beef tallow in a small jar for like $20. That top portion looks like it can make ~3 jars. So $60
The tallow is great for seasoning cast iron or a flat top grill.
Tallow?
You can mix the fat with wax and make dope bbq candles
Chilll the fat let it settle and make carnitas tacos with it. I have a very different recipe if you like
French onion soup?
Season it and make birria!?
Put a string in it and put it in the refrigerator. You’ll have the best smelling candle ever.
I use it to make gravy with dogs.
Sell it to RFK
Beef tallow. Use it to cook your fries in.
Take the fat off the top and make gravy out of the juice. Keep the fat!
Put the juice on a low boil. Wants it starts rolling take a half cup of cold water and add 2 tablespoons of cornstarch and stir it into the cold water, once it desolves stir it in slowly with the boiling juice it will thickin up
Birria tacos, this would make a great sauce base
Chill it, use the tallow for roasting, and the rest for Brunswick stew!
Save it and fry beef or potatoes or whatever in it. It will freeze well. Freeze it in single size portions.
Use it for tallow
I skim the fat off the top, and use the rest for soup base. Makes amazing beef stew!
Let some of the fat come to room temp and liquify. Mix with bourbon of choice in an 1:8 ratio. Shake VIGOROUSLY. Let sit on the counter for at least two hours. Put in fridge for the fat to solidify. Remove fat, and put it through a fine strainer to pick up any bits. Enjoy in an old fashioned.
You take that home, throw in a pot, add some bones, a potato… Baby, you got a stew goin!
It freezes well and has been used in soup stocks, pintos, greens, gravys, rice etc. anywhere you want to add flavor
Fry fries! Use the fat (beef tallow) to make the crispiest tastiest fries ever. McDonalds used to use beef tallow waaaaay back. Those are the fries people are nostalgic about.
Take the bottom and make pho out of it. I just add aromatics and simmer it for a like an hour. It’s cheap and not truly pho but it’s fuxking good lol
Stain your deck. Just joking, don’t do that….but the part of my deck around my smoker looks amazing.
The smoked tallow (fat on top) is amazing for making fries and roasted veggies. Or you can use it instead of butter on biscuits and toast. Or make biscuits, tamales and hoe cakes with it. Or use in savory quiche and pie crusts.
The pan drippings in the bottom are basically meat stock. Depending on your rub it could be super salty though so taste it before using too much. But it looks like you won’t have to buy beef bouillon for a long time. Freeze it in quart bags or ice trays for use making soup, stew, chili or anything else you’d put stock in (stir fries, sauces, gravy, etc.) If it’s not too salty you could put it in a saucepan and reduce it to about a quarter of its original volume for smoked demiglace which is chef magic. You add that to anything. And I mean anything, and it will taste richer, heartier and more amazing than you can imagine.
Cooking can seem like work sometimes, but at least at home you get to eat the final product.