Subj : Re: Brisket
To   : Ruth Haffly
From : Dave Drum
Date : Tue Sep 27 2022 05:31:00

-=> Ruth Haffly wrote to JIM WELLER <=-

 RH> Steve trimmed a good bit of fat off of this brisket, then
 RH> rendered the fat. Got a quart jar of unrefined beef tallow to
 RH> use in cooking.

 JW> I love cooking with tallow and lard but it's hard getting meat
 JW> that's not overly trimmed these day, thanks to modern trends in
 JW> diets.

 RH> I've trimmed a lot of meat in my lifetime, but not as much as this
 RH> brisket had. IIRC, Steve said that it weighed 14. something pounds
 RH> before trimming, don't know what the post trim weight was. I've used
 RH> lard before in cooking, not really much tallow so it will be fun to
 RH> experiment with. I can see pot pies or "hand pies" with a beef filling,
 RH> even if it's ground beef with a crust/shell incorporating some tallow.
 RH> May try it as the fat in some biscuits also.

Tallow is rendered beef fat, also known as suet. Tallow is in the same
family as pork lard and schmaltz, also known as chicken fat. These
old-fashioned fats your thrifty Grandma cooked with are trendy again, as
chefs and home cooks rediscover the flavor those animal fats bring to
various dishes, even bread. "It's similar to butter, soft when it's room
temperature and solid when chilled," Chef Nick Novello says.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Farmhouse Tallow Buttermilk Biscuits
 Categories: Breads
      Yield: 6 servings

     2 c  A-P flour
     1 tb Baking powder
   1/2 ts Baking soda
     1 ts Salt
   1/3 c  Leaf tallow; very cold *
     1 c  Very cold buttermilk
          Melted butter; for brushing

  * How To Render Your Own Tallow Link
 (https://www.livingwaterranchky.com/healthy-beef-tallow)

  Set the oven @ 450-|F/232-|C. 

  In a large bowl combine the flour, baking powder, baking
  soda and salt. Add the tallow and cut into the dry
  ingredients using a pastry cutter or fork (you can also
  pulse it with a food processor) until it resembles
  coarse crumbs. Add the cold buttermilk and stir it until
  just barely combined (a few little lumps are fine), be
  careful not to over-stir. (If adding any herbs or
  cheese, add them in with the buttermilk.) The dough will
  be fairly wet, this is normal.

  Flour a space on your counter or table and turn the
  dough out onto the surface, using floured hands, very
  gently pat the dough until it's uniformly 1" thick.
  Gently fold the dough in half, turn it 90 degrees, then
  fold it in half again. Wrap the dough in plastic wrap
  and chill in the fridge for at least 30 minutes. 

  Back on your floured surface, gently pat out the dough
  to 1" thick again and use a 3" round biscuit cutter
  (lightly floured) to cut out rounds, pressing straight
  down and pulling straight up without twisting or
  wiggling the cutter. No biscuit cutter? A washed soup
  can or drinking glass will work in a pinch too. Gather
  up the scraps, gently knead them together and pat the
  dough out to 1 thickness. Cut out the remaining
  rounds. 

  Place the biscuits on a lined sheet pan and bake for
  about 12 minutes or until the biscuits are golden brown.
  Brush the hot biscuits with butter (the biscuits will
  readily absorb it) and serve the biscuits immediately
  while warm.

  TWEAKS (make it your own): Fresh herbs or shredded
  cheese make for a great addition to change things up
  some.

  RECIPE FROM: https://www.livingwaterranchky.com

  Uncle Dirty Dave's Archives

MMMMM

.... I was born when I was just a baby.
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