Stephanos G. - Oct 13 2022
Why You Should Not Toss Away
Your Brisket Trimmings
There are many things you can do with brisket trimmings, but the one thing you should never do is toss them away. Brisket trimmings may just be that secret weapon you have been searching for to make that extra-juicy burger or sausage. And if you’re a flavour enthusiast, brisket trimmings will definitely add that burst of flavour you are looking for in that comforting beef stew, chilli, Yorkshire pudding or homemade French fries.
And if cooking is not your thing, brisket trimmings are great to make soaps, candles or body butter if that is something you want to try at home.
And if you’re a flavour enthusiast, brisket trimmings will definitely add that burst of flavour you are looking for in that comforting beef stew, chilli, Yorkshire pudding or homemade French fries. And if cooking is not your thing, brisket trimmings are great to make soaps, candles or body butter if that is something you want to try at home.
What Are Brisket Trimmings and Where Do They Come From?
If you heard the term low and slow in the world of BBQ, there is a good chance that we are talking about brisket. Brisket is a cut of beef that comes from the lower breast of the cow. Because it is a well-exercised muscle, it has quite a bit of connective tissue which is difficult to break down. But when it is smoked at the right temperature for 10 to 12 hours (depending on the size), it becomes a beef feast that not much else can beat.
Brisket trimmings are essentially the excess fat you trim off a whole brisket. It is also known as the fat cap, mostly found across the flat end of the brisket cut. And if this cut is a favourite of yours, you have to try out The Ribeye Club's 100% Australian Wagyu Brisket, one of our most sought-after premium meats.
Depending on the size of the brisket, you could find yourself trimming a couple of kilos of extremely useful fat. Whatever you do, don't be tempted to toss it.
Some Great Recipes To Make With Your Brisket Trimmings
•Juicy Beef Burgers
In the ever-lasting quest to discover the perfect burger, why not try making it yourself at home? Most burger patty recipes talk about ground beef which is almost always available from your local butchery or supermarket. But if you are after something special, you want to make sure that you have a perfect combination of meat versus fat. Brisket trimmings serves this purpose extremely well.
All you need is a food scale, a meat grinder or a food processor, and you are all set to churn out those juicy beef burger patties.
Boneless chuck is probably the most popular premium meat used to make burger patties. You could also experiment with hanger and sirloin for a stronger beef or more steak-like flavour. While less popular - brisket and short rib or a combination of any of these cuts are also used to create a unique burger experience. All of these premium cuts are available and ready to be delivered to your door anywhere in Cyprus from The Ribeye Club.
Once you've got your blend of herbs and spices down to a T, you want to make sure that your meat-to-fat ratio is on point too. This plays an important role when cooking the perfect burger. So, if you are after a juicy rare burger, your meat-to-fat ratio should be 80% meat and 20% fat. For a medium rare to medium burger your fat content should be 25% to 30%. But if making burger patties is just not your thing, you can always try out our world-class 100% hand-crafted Iberico or Wagyu burgers at The Ribeye Club.
•Delicious Home-Made Sausages
Brisket trimmings are great for pork or beef sausages, in fact, it is almost a necessity if you are trying out new homemade sausage recipes. You want to make sure that you have an 80/20 meat-to-fat mixture. This could either be beef chuck or pork shoulder and 20% brisket trimmings plus all your favourite sausage herbs and spices, maybe even a splash of red wine.
You may ask why you should make sausages at home. Well, the main reason is that you are in complete control of what goes into your sausage from a quality, style and flavour perspective. If cooking and experimenting with new or seasonal ingredients is your thing, making sausages at home can be great fun. Besides, there is nothing better than the smell of fresh sausage cooking in your kitchen or on your outdoor grill.
Tip: Remember to make sure that brisket trimmings, meat and tools are always cold to ensure that you get the best results when grinding and mixing your burger or sausage mixtures.
•Turning Your Brisket Trimmings in Liquid Gold
Another great use of your brisket trimming is rendering it down and turning it into beef tallow, also known as liquid gold in many popular food circles.
The best way to make beef tallow is to make sure you remove all the meat from the fat. Cut the fat into one-inch pieces and place it into a disposable aluminium sheet pan. Place the sheet pan into the freezer so that the fat gets cold but remains pliable. Remove the brisket trimmings from the freezer and place them into a preheated oven or smoker. The oven's temperature should be 250° F. You should get beautiful liquid gold tallow after four hours of cooking. You are now ready to double-strain the beef tallow to remove any impurities. This is achieved by first straining it through a tea strainer and then through a cheesecloth over a glass storage container. Your beef tallow can be used immediately in its liquid form or stored in the freezer for up to 12 months. It is however recommended that you use it within 3 months, for its most pungent flavour.
So, there you have some great reasons why you should not discard your brisket trimmings. It adds a depth of flavour to many great recipes and if you are a hobbyist interested in making candles or soaps, brisket trimmings are great for these too. And the best part of it all is that if you don’t have an immediate use for your brisket trimmings, they can always be stored in the freezer, and you can use them when the need arises.