Could rendered beef fat be used as a substitute for butter? I removed the top layer from the refrigerated brisket broth. and I was thinking of sauteing the excess fat sliced from the meat. Maybe throw the cracklins in the gravy as well?
Are you asking if you can use rendered beef fat to make a super tasty roux? Absolutely!
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Like above - yes . . . as a roux or as “butter” similar to schmaltz (rendered chicken fat traditionally a Ashkenazi Jewish thing used in lots of dishes, also as a spread)
You may consider using the same method, as for schmaltz - I do this with duck skin/fat trimmings to render duck fat. Essentially you put the skin/fat in water, bring to a boil, and simmer for a long time to render out the fat without it browning, which would happen if you sauté. It’s pretty easy to do.
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This brisket was untrimmed. Seems like half of it was fat. I trimmed it, and threw the fat in along with everything else in the instant pot. Frankly, I was expecting a lot more fat rising to the top.
Since it’s already been “kinda” schmaltzed a little bit, do you think that would still work, or maybe just saute?
not knowing all that happened or seen the result (or tasted, smelled, etc) . . . it should still work.
What do you have left at this point? Are we talking about the reserved “liquid” fat that rose to the top after being in the insta-pot? If that is the case, you’re good to go to try this as a spread or in a roux or as an ingredient as a butter replacement, etc. The flavor might just be “stronger” or “different” than if you rendered the fat from the raw, fat only in water method.
I’m just confused by the “kinda schmaltzed a little bit” statement. (As someone who love quotes and ellipses it’s ironic that that is what is tripping me up hahahaha). Do yo have “fat chunks” left that you are hoping to do more with? If so, you are probably out of luck as most of the fat probably came out during the instapot cooking. What you have left is likely just the remnant structures (cell walls, connective tissue, etc) which at this point you’d just pitch.
