uses for random pieces of beef fat
I have maybe a pound of beef fat in my freezer that I cut from steaks and chuck roasts. I've been saving it with the expectation that it is good for something. The plan was to grind up a round roast when its on sale and throw in that fat, but I don't know if its that great of an idea, and round roasts haven't been on sale. So what can I use it for?
Gosh what a great idea, why didn't I think of that! Having recently bought popover baking pans, the plan is to make popovers and yorkshire pudding. I understand that the fat is used in the recipe adding a really rich flavor that just can't be duplicated with anything else but beef fat. I also think that it, like chicken fat or bacon fat is a wonderful little secret flavor enhancement to add to gravies, pie crust, or whatever your cooking. You know that stuff was used out on the range when the cowhands were herding and cattle. A "Cookie" when needing extra fat and or flavor, could not just turn around and open a can of Crisco...thanks for the reminder!
At this yakiniku restaurant I eat at often they give us cubes of beef fat for greasing the grill. It adds a nice beefy flavor and greases really well. I'd recommend you do something like that: use it in place of oil in some recipes to add nice beefiness and to clog your arteries.
Beef fat, aka suet, is just what you need for traditional steamed Christmas plum pudding, if you feel like making one of those.
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If you live in a cold climate here's an idea. Warm it up a bit, stuff it into the crevaces of a big pinecone, roll it in birdseed, and hang it on a tree limb. The birds will love it.