I wanted bone-in and with skin but this is what they substituted.
The beef tallow is too small a jar. It cost a million dollars for 11 oz but I'll need two jars and that'll be 2 million dollars.
From what I can tell the beef tallow doesn't make that much difference.
1 comment:
When the stockyards were here there was a saying that the packers used everything but the oink. Nowadays I think they'd sell the oink for $3.99 a lb. Bones and fat you could get for free at one time and garbage cuts for next to nothing. Now oxtail is $7 a lb. I made my own tallow by saving up the beef fat and rendering in the oven. The smell of beef fat rendering isn't very appetizing. I would suggest mixing a bit of the tallow,for taste, with vegetable oil or lard to stretch it.
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