Best 3 Beef Suet For Cooking Recipes
Beef suet, a hard white fat from the cow's kidneys and loins, has been a culinary staple for centuries, prized for its unique flavor and textural contributions to various dishes. Its high smoke point makes it ideal for frying, while its firm texture lends itself well to pastries and puddings. In this comprehensive guide, we delve into the world of beef suet, exploring its history, nutritional profile, and culinary applications. With a collection of delectable recipes ranging from traditional favorites like suet pudding and dumplings to modern twists like suet-crusted meatloaf and flaky suet pastry, this article is a treasure trove for home cooks and culinary enthusiasts alike. Discover the versatility of beef suet and embark on a culinary journey that promises both flavor and satisfaction.
Let's cook with our recipes!
TO RENDER BEEF SUET
Yield Makes about 1 1/2 cups
Number Of Ingredients 1
Steps:
- Cook suet in a heavy saucepan over moderately low heat until melted and clear and are golden, about 20 minutes. Pour through a fine sieve into a bowl, then cool. Chill until firm and white. Finely chop suet.
SUET PASTRY DOUGH
Categories Milk/Cream Food Processor Beef No-Cook Gourmet
Number Of Ingredients 6
Steps:
- Pulse together flour, sugar, baking powder, and salt in a food processor. Add suet and pulse until mixture resembles coarse meal. Transfer mixture to a bowl. Drizzle evenly with milk and stir with a fork until incorporated. Knead until a slightly sticky dough is formed.
RENDERING BEEF FAT FOR SUET CAKES AND CONES (BIRD FOOD)
My husband and I are bird lovers, and are always looking for ways to bring them closer to us. Suet is essential for winter survival, as it provides heat and energy for their little bodies. I've recently read several articles on how to render beef fat for making your own suet cakes. Although they aren't expensive to buy, it's always rewarding to make something yourself. The best base for the cakes is fat rendered from beef suet. The heating process not only eliminates impurities, but it becomes harder with each 'melting/cooling' process. This will give you a finished product that can withstand higher outdoor temperature (if hung in shade). Many bird food recipes I've read mention using only peanut butter, lard or shortening as a base for the cakes. These however, will soften and go rancid faster. In addition to suet 'cakes', you can also load pine cones with warm suet and roll in seeds. What a great gift for your 'bird loving friends'. Suet is fat that is located around the kidneys. It is not the same as fat bits that are trimmed from cuts of meat. Notes: - 2 lbs of raw suet will yield approximately 12 cups of fat. - Purchased suet cakes measure 4-1/2 x 4-1/2 x 1-1/4" thick. Save your 250ml dairy containers (sour cream, cottage cheese etc) to use as molds. They are also 4-1/2" in diameter. - Drill 1-1/2" holes in logs and fill with the suet/seed mixture. - Raw suet cuts much easier when frozen. - My yield from 12 cups of fat - 14 cakes, 12 cones - Yields will vary with the amount of seed, and molds used. - Please ignore the indicated number of servings. :)
Provided by Diana 2
Categories < 60 Mins
Time 40m
Yield 12 cups rendered fat, 1 serving(s)
Number Of Ingredients 10
Steps:
- Using a large knife, cut the frozen raw suet into chunks.
- Place about 2 cups of these chunks into a heatproof (glass or ceramic) container. Cover with a lid or dinner plate and microwave on HIGH for 5 - 8 minutes.
- Pour or strain the liquid fat into another heatproof container (I use glass measuring cups) and set aside.
- Continue until all the raw suet has been processed. Discard what is left of the 'chunks'. You now have several containers of rendered fat. Easy, isn't it.
- At this point, you can proceed with making the 'cakes' or refrigerate the fat for another time.
- To make Cakes and Cones:.
- Use lengths of thin wire or string to make a hanger for the cones. Starting at the base of the cone, weave the wire around the cone towards the top. Leave enough to form a loop, then weave back down to the base. Tie to secure.
- Melt the specified amount of rendered fat in the microwave.
- As the fat begins to cool, it will become cloudy and thicken. It is at this point that you can add the remaining ingredients and press into the molds or pine cones.
- Place in the freezer for 30 minutes.
- When they have hardened, unmold and wrap the cakes/cones in waxed paper. These can now be stored indefinitely in the freezer.
Nutrition Facts : Calories 17823.9, Fat 1922, SaturatedFat 960.7, Cholesterol 1623, Sodium 708.9, Carbohydrate 85.6, Fiber 19.4, Sugar 36.5, Protein 68.7
Tips:
- Choose the right suet. Fresh suet is the best choice for cooking, as it has a milder flavor and a finer texture. You can find fresh suet at your local butcher shop or grocery store.
- Prepare the suet properly. Before using suet in a recipe, you need to render it. This means melting the suet down until it becomes liquid. You can render suet in a saucepan over low heat or in the microwave.
- Use rendered suet in place of butter or shortening. Suet can be used in place of butter or shortening in many recipes, such as pies, biscuits, and cakes. It adds a rich flavor and a flaky texture.
- Suet is also a great addition to savory dishes. It can be used to make dumplings, stews, and soups more flavorful. It can also be used to brown meat.
- Suet is a good source of nutrients. It is high in calories and fat, but it also contains essential vitamins and minerals, such as iron, zinc, and vitamin B12.
Conclusion:
Suet is a versatile and flavorful ingredient that can be used in a variety of recipes. It is a good source of nutrients and can be used to add flavor and texture to both sweet and savory dishes.
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