I was so excited to see bacon ends in the share and on a mission to render out all of that smokey goodness. If you haven’t used bacon fat in your cooking then you are missing out. Tonight I made a warm cabbage salad using the bacon fat to go along with our Springdell beef tips. Pretty tasty.
I started by chopping the bacon ends and getting them into a pan with low heat. Here is the progression of rendering the bacon ends:
As the process was happening I would occasionally drain the fat into an air tight container that, when finished, will stay in my fridge. Of course I saved some of the goodness for my warm cabbage salad. Cabbage and bacon are a match made in heaven.
To get the salad going I cored the cabbage, the center needs to be removed by cutting around the center piece and popping it out.
Add some bacon fat and get those cooking over low heat, you are wilting the cabbage, not looking for any color on it. After some salt and pepper I took it off the heat and added some chopped chives and caraway seeds. You could really taste the smoky bacon flavor it there, so good.
For my beef I got a nice sear on the meat in a cast iron pan and finished them in the oven. There was a lot of flavor built up in the bottom of the pan so I deglazed it with veal stock I had made earlier this week. A touch of cream and the sauce was velvety and very flavorful.
A pretty quick meal to put together and uses a lot of Springdell goodies. I’m sure most of you found use for your cabbage yesterday but if you have some left, the warm cabbage salad was a great way to go. Enjoy!