Beef fat for a joint? What do I do with it?

HappyIdiotTalk

Continuing on from my slow cooker beef odyssey last week, I've just been to line my butchers pockets (Managed to spend £50* in there :eek:) and bought myself another joint. Thought I'd try topside this time.

Anyway, when I asked for it the butcher asked me if I wanted any fat to cook it with. I very confidently replied "Yes please", despite the fact I have no idea why I might want it... But it seemed like a good idea at the time.

So what do I do with it? He's given me a short thick strip of fatty looking stuff???



* This is where the £50 went, I think the steaks did it. They better be nice!

Topside Beef Joint .972kg £8.16
1lb Danish Shortback Bacon .924kg £5.53
3 Boneless chicken fillets .608kg £4.23
2lb Minced Steak .928kg £3.80
4 Best Thick Award Winning Pork Sausages .298kg £1.40
1 Fresh English Chicken 1,892kg £4.54
2 Large + 1 Small Fillet Steaks .472kg £11.30 (oops)
2 Large + 1 Small Sirloin Steaks .560kg £10,35 (oops)

Psykicpup

lay it over the joint, it will melt during cooking & you can use it to baste the potatoes & meat (if you cook the pots in the same tray) - I would suggest covering the joint with foil until the last half hour too

HappyIdiotTalk

Psykicpup wrote: »

lay it over the joint, it will melt during cooking & you can use it to baste the potatoes & meat (if you cook the pots in the same tray) - I would suggest covering the joint with foil until the last half hour too

Thanks Psykipup. I'm planning to cook it in the slow cooker over night, do you think the foil is necessary if I cook it this way?

vik6525

Ive got no real answers, but.... Can I come to your house for tea???

CAFCGirl

vik6525 wrote: »

Ive got no real answers, but.... Can I come to your house for tea???

:rotfl: me too please?

lil_me

CAFCGirl wrote: »

:rotfl: me too please?

make that three


I did topside in my SC at Christmas, wrapped it in foil, inch of water and some onions in pot, oh and a bunch of rosemary. Cooked it on low overnight, the smell of the house the next morning was divine. Turned it once when it was cooking about 5 hours in (up most of the night xmas eve so thought why not). It was fab, only downside was so tender was a right pain to cut, electric knife came in handy DP bought me for Christmas :rotfl: I put the fat over the top as mine had no fat on either, it just slipped off after cooking most just disolved. Dogs thoroughly enjoyed what was left.

Good luck

thriftlady_2

Danish bacon :eek: eat British piggies

HappyIdiotTalk

Sorry Vik2565 and CAFCGirl, its for next weeks sarnies... Although I might have some for lunch tomorrow! Anyway, you should have popped round tonight because I had some of the fillet steak, and it was gorgeous! Yum!

thriftlady wrote: »

Danish bacon :eek: eat British piggies

Hummm... yes... sorry! I totally agree as it happens.

I've always assumed it was British. They keep it on the wooden block at the back of the shop so its not marked up, and I dont normally bother looking at the receipt. I'll take it up with them next week when I pop back in!

Three_Dancing_Dragons

Suppose it depends on how you cook it. In a pot roast I would have expected you to use the hot fat to brown the joint before putting it in the pot. In an oven roast you could try the European trick of slicing the cold fat into matchstick 'lardons' and insert them into deep knife slits all over the joint or just put chunks of fat into the roasting pan before it goes into the oven.

ravenfire_2

To be honest if you are doing it in the slowcooker I wouldnt include the fat. The only time I would include the fat is if you are roasting it as it helps to stop it from drying out.

HTH

madmum33

Don't use the fat in the SC, put it in a roasting tin and render it down (basically get all the fat out of it, and throw the solid leftovers to the birds). Parboil some potatoes (king edwards are best) and put them into the hot beef fat, roast in hot oven for an hour, turning occasionally, for the most delicious roasters Any leftover fat pour into a cup and keep in the fridge for frying.

I'm drooling about the steaks!!!!!