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Brisket fat trimmings to tallow / Helpful Hacks | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)

@cooking_with_aloha_texas_style • Instagram photos and videos

Love using all parts of the brisket, including turning the trimmed fat into golden tallow gold.  I use it in place of butter and love how it bakes in cookies for a unique depth of flavor.

Ingredients

• Leftover brisket trimmed fat, about 2-3 pounds

Directions

1. Place cut fat pieces into small pieces or use a food processor until a paste like consistency
2. Add 1 C of water into a pan with the fat over medium low heat, about an hour.
3. The 2nd hour is when the fat begins to render, scrape the bottom of pan occasionally as the fat begins to change color from a pale pasty color to clear tallow with brown golden bits, every 15 minutes.
4. It's done when the fat is clear and fat bits turn golden brown about 2 hours total time.
5. Let cool and strain.
6. Pour into molds. I use silicone cupcake molds that measure about 1/4 C, refrigerate and keep in a plastic bag for convenience.