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Smoked Beef Fat Caramel Sauce

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.

Video:

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!