Closeup of beef brisket fat
Why You Should Never Toss Away Your Beef Brisket Fat
When you've trimmed your beef brisket and are left with pieces of solid white fat, don't throw them away. Instead, use them to deliver great flavor to your other dishes.
The key is transforming your leftover beef fat into tallow — the liquid gold of cooking oils. The simplest way to do this is to render the beef fat on the stovetop.
Place the beef trimmings in a large pot and cook them over medium-high heat for two to three hours. Patience is key; the longer you cook the trimmings, the more fat is extracted.
By the time it's done, the beef pieces should be swimming in a pool of tallow. Remove the beef pieces and strain the liquid to leave you with pure, unadulterated beef tallow.