Today we will show you something that is a little different, using beef fat. Chef Daniel Johnston from Aussiebeef.com.au will be making a smoked salted beef fat caramel sauce, similar to a butterscotch.
This recipe isn’t for the fainthearted, and will be a major talking point around any dinner table.
Guaranteed to be delicious.
Preparing the beef fat
Starting with some diced beef fat. You can buy some of this from your local butcher or supermarket – just ask them behind the counter.
Firstly put it in the smoker, at about 120 degrees, for 30 minutes. This will impart a nice smoky flavour into the fat.
Rendering the fat into tallow
After smoking, transfer the fat into a saucepan for rendering. Cover with a good amount of water, bring to the boil and once its boiling reduce the heat to a simmer. Slowly let it simmer for 2-3 hours. Ensure that the water doesn’t completely evaporate otherwise the fat will burn. After this time, strain the liquid into a container and refrigerate until the fat has completely solidified.
Making the caramel sauce
Remove the rendered fat from the container and transfer approximately half a cup into a saucepan over a medium heat. Once the fat has melted, add in half a cup of brown sugar and stir to combine. Allow to cook for 2-3 minutes, ensuring not to burn. Add half a cup of heavy cream, and a teaspoon of salt, stir and allow to cook for approximately 5 minutes (stirring occasionally).
Now you have a smoked beef fat caramel sauce, ready to serve with your favourite flavour of ice cream and pudding. We think a nice vanilla bean ice cream with sticky date pudding goes perfectly with the caramel. Enjoy!