Got a wild hair up my, ahem, and yesterday bought a 22 lb boneless beef chuck; it was marked down to 25% off, or I wouldn't ever have considered. Cut it down yesterday into chunks for canning and the rest is for pot roast and shredded beef.
All the fat and connective tissue I cut off of the thing--well, it felt like at least two pounds and had little pieces of beef all through it. Sooo, I put it in a roaster, baked it at 400º for a while til very brown and fat rendered out of it, poured the whole mess into a stock pot and poured over a couple of quarts of water. Simmered all night. Skimmed all fat into a quart jar--about 3 cups worth. The stock is fantastic--beefy aroma, good flavor--I canned it up and now have 9 pints of superior beefy stock.
Now, I know what I am going to do with the broth, but what should I do with the beef fat? Any Ideas?
All the fat and connective tissue I cut off of the thing--well, it felt like at least two pounds and had little pieces of beef all through it. Sooo, I put it in a roaster, baked it at 400º for a while til very brown and fat rendered out of it, poured the whole mess into a stock pot and poured over a couple of quarts of water. Simmered all night. Skimmed all fat into a quart jar--about 3 cups worth. The stock is fantastic--beefy aroma, good flavor--I canned it up and now have 9 pints of superior beefy stock.
Now, I know what I am going to do with the broth, but what should I do with the beef fat? Any Ideas?