Delicious bi-products (beef fat, tendon, and meat trimmings)

Everytime we make beef/veal stock, don’t you feel that all those edible bits and pieces from the animal are actually quite delicious? Yet, not may restaurants serve them. In Asia, these things are always used up! In pho for example, they’ll serve the bowl with some tendons. In Philippines, the fat around the bones is something people fight for. I suppose it’s not a widely coveted item here in Canada. 

Anyway, here’s my rendition of all the unwanted bits and pieces. After making a stock, I collected all the bits and pressed it into a mold and added some salt, pepper and other spices. Essentially making a terrine and letting it set overnight. Afterwards, slice it up, bread it, and fry it. It’s crazy delicious, but extremely rich. Especially if you get a piece with more fat. Sriracha is just something that balances it.

Nothing Food-Lab-ish about it. Just sinful cooking. 



About torontofoodlab

Chef of Toronto Food Lab, a GPI division. View all posts by torontofoodlab

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: