I have been saving all the beef fat trimmings for quite some time. Basically I rendered down all the fat with a lot of rosemary, thyme, garlic, and bay leaf in a roasting pan. After a few hours in the oven, the fat was rendered. I strained it and allowed it to cool to room temperature. I froze the mixing bowl to our Hobart mixer and then whipped the fat to create a butter consistency. When serving the beef fat it should be close to room temperature or it won't be as spreadable. I have been using it for everything, starting with our charcuterie board. Rich fried an egg with it, which I thought was pretty clever (steak & eggs). The picture above is whipped beef fat / picholine and fennel tapenade / orange peel.
Whoaa . . this looks pretty cool. Do you store the fat in the fridge? Or in the freezer? I have been throwing away bacon fat rendered while I'm cooking. Do you have any good suggestions for using that?
ReplyDeleteIt's pretty tasty! It taste like prime rib. I was storing the rendered fat in the fridge. Bacon fat is the best! you can do so much with it. You could make a aoili with it or even a vinaigrette. You could just fry and saute everything in bacon fat.
ReplyDeleteHa ha, hello heart attack if I fry everything with bacon fat! ;) Trying to stick with EVOO as my default. Maybe I'll try making the aoili! with garlic . .yummmmm
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