I know we’ve all had some dry and tough brisket in our day and so we’re a bit shy about cooking this sinewy piece of meat. But, fear no more, this is the easiest and tastiest way to cook brisket. And, who doesn’t want a good meaty dish right here in the dead of winter?
I bought this grass-fed brisket from a local farmer, Triple L Ranch and it was divine! I’m always so grateful for my local farmers and how they work so hard to feed their community. Aren’t you?
Notice, when you read the recipe down below how I brown the meat in “tallow”…beef fat. Remember back when I did a video on how to make Beef Bone Broth? Well, once you chill the beef bone broth the fat rises to the top and forms a solid brick that is easy to remove and store. This is how I always “get” my tallow.
Since I’m talking a lot about healthy fats these days I thought I would spend a moment telling you why “tallow” is just one more to add to your arsenal of nutrient-dense fats!
Here’s a fun side note for those of you who are old enough to remember McDonald’s french fries 30 or more years ago: they used to fry all their fries and pies in beef tallow and that’s what made them taste SO good. I should know because my first job out of high school was at McDonald’s…”Would you like fries with that?”
And, if you want to know what’s in McDonald’s french fries these days then read this article. So scary!
O.K., back to the tallow.
Benefits of consuming tallow from grass-fed cows:
- It’s satisfying!
- It can be heated to really high temperatures when cooking…400ºF smoke point.
- It contains omega 3’s to help lower your inflammation.
- It contains CLA (conjugated linoleic acid) and studies are beginning to show how it fights cancer and reduces the size of tumors.
- It’s great for your skin…when you eat/consume it. Remember, the health and beauty of your skin is an “inside – out” job. Eat lots of good fats and drink lots of good water!
- Tallow will help your body balance your hormones, boost your immune system and make healthy cholesterol and so on and so on!
- Tallow touts all the benefits of healthy fats that I mentioned in my post on “Shane’s Top 10 Reasons to Eat Healthy Fats.”
How do I render beef tallow?
- I just collect what rises to the top of my fresh batch of beef bone broth after it’s hardened in the fridge over night.
- If you want to learn how to make beef bone broth then please visit my blog post here to learn how.
- The next morning I break off the fat from the top of the broth, scrape off the congealed broth on the bottom of the tallow, melt it in a pot over low heat and pour it into my flat/open glass container (that you see in the pic down below) so that it’s easier to break off pieces to brown my meats.
- Cool completely on the counter for half a day, then cover it and store it in the fridge.
How to store it and how long will it keep?
- I always store my fats in glass containers/jars or food-grade plastic.
- It will keep for a very long time in the fridge (at least one year) and even longer in the freezer…years. Remember that fats that are mostly saturated are very solid and in a chilled environment it’s very hard for bacteria to grow.
- You can keep a little jar of it by the stove to quickly add a spoonful to whatever you’re cooking…but it should only sit at room temp for about one month.
What are the uses of beef tallow?
- frying something, of course.
- pie crusts and other pastries.
- browning and searing meats.
- pan-frying burgers & steaks.
- oven roasting veggies.
- and, if you’re crafty, you would use it to make candles and soap!
Alright my “good-fat-loving” friends…I hope all this info about tallow was helpful and that you’ll give it a try and see just how yummy it makes food taste! Speaking of…try my brisket recipe down below and build up your reserves during these chilly months!
I would love to hear about how you cook your brisket in a most tasty and tender way!
- 2 cups beef broth
- ½ head of garlic, coarsely chopped
- 1 onion quartered
- 1 heaping teaspoon dried oregano
- 1 heaping teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 3 tablespoons Coconut Aminos* or low-salt soy sauce
- 2 tablespoons beef tallow or coconut oil or ghee (clarified butter)
- 3.5 - 4 lb. brisket (or larger but remember to increase the broth ingredients accordingly)
- salt and pepper
- Set the crock pot to low and add the following ingredients: beef broth, garlic, onion, oregano, basil, thyme, red pepper, Coconut Aminos and stir well.
- In a heavy-bottomed pan melt the tallow over medium-high heat until it is shimmering.
- Dry the brisket well with paper towel & salt and pepper it well all over.
- Brown the brisket for about 2 minutes on each side or until you see a nice brown crust forming.
- Transfer the brisket to the slow cooker and ladle plenty of the broth mixture all over the meat.
- Put the lid on and cook on low for 8 hours.
- Cut it on the bias and serve it in a bowl with a nice side of a veggie and rice or potato with some of that yummy broth.
- Or you can do what I did...cook it and refrigerate it after the first day of cooking and then cook it again on low for another 6-8 hours the second day and then it will really melt in your mouth!