MAKE YOUR OWN SUET - Used in the best Mince Pies.

[@MrLazloKaveevee]

Thank you, Steve. This video couldn't have come along at a better time for me, because here in the US, I cannot find the prepared suet you can get in the UK.

[@macylouwho1187]

As an American interested in making a Christmas pudding-this was helpful because you can’t buy suet in the markets where I live. I’m happy to know what to do, thank you.

[@Steve-Owens]

Well, will you join me making pudding this year MacyLou? I make it every year on my channel, this year will be special, every year is LOL..

[@aledwilliams4765]

Cool.....

[@macylouwho1187]

We just followed your directions on doing this because there is no store bought prepackaged stuff here where we are in the US. Picked up some from the butchers, and your method worked great. Thanks for the tutorial.

[@Steve-Owens]

Thanks again MacyLou..

[@jimmyreuben6919]

Hi Steve any tips on storing the finished product. Thanks

[@Steve-Owens]

I tend to Freeze it Jimmy.. It will last a year at least

[@robininva]

Dang! I’ve been making Christmas pudding w/ beef fat that looks like white ground beef...mushy, not hard like you have shown. The puddings have been wonderfully tasty...but with one wrong ingredient. Hmmm.... I’ll need to try and find the “right” stuff! My mum-in-law is from England....and she taught me how to make a “real” fruitcake with marzipan (oh, yum!) and hard white icing. I make my own marzipan, too. Definitely a labor of love....and I rarely make them....but, are they ever delish!

[@Steve-Owens]

So just regular beef fat, that is unusual.. :o) Thank you for sharing that.. I too make my own Marzipan, isn't it great... kzbin.info/www/bejne/m2qZh52mis2abpY and is this the sort of cake Mum makes?? Yummy.. kzbin.info/www/bejne/eGPCfZyqd7CLaK8 Thank you Steve

[@stevenholton438]

Great! Thanks! Atora is sooo expensive on Amazon!

[@selbylovegrove]

Fantastic! My butcher in Spain has just given me a gift of 1kg of suet and I've been thinking of how to use it. Thank you!

[@Steve-Owens]

Excellent, it freezes well for storing..

[@99brucie]

Hi. I live in Spain too. On the coast between Barcelona and Tarragona. Was interested to see you managed to get the right day from a butchers. Can I ask you exactly what you asked e - in Spanish. Thanks a bunch!

[@99brucie]

The right FAT. Sorry autocorrect!

[@EZGlutenFree]

Very Cool Steve. I'll never forget trying to clean the food processor a few years back when you had me making my own suet. This looks much easier. I'll give it a try again. I can't wait for the Christmas Puddings and Mince Pies.

[@Steve-Owens]

I felt so Guilty Anne.. LOL.. And this works much easier and cleaner, Just be careful you don't over process and end up with Suet Dust.. I have already made the Mince meat and it's so so good :o) Hopefully Sunday.. Take care and love to you both.

[@janeatyeo7387]

Thanks.. l live in Turkey can't find suet here so lm happy to try this 😀

[@Steve-Owens]

Welcome.

[@paulinocomunale7471]

Awesome video Steve....and also very useful hints on how to make it at home, since suet is not sold in my country and I love to cook traditional British Christmas recipes. tks and keep up the good work....cheers.

[@maxibake9323]

Hi Steve, Had stew & dumplings last night, always use Atora, & agree the Vegetarian version doesn't taste anything like beef suet. Looking forwards to your mincemeat recipe, I make my own too. I have made a vegetarian version by swapping the suet for butter before, & my friends loved it. Take care, & Happy weekend to you. ❤🙂🐶

[@Steve-Owens]

Ohh! I haven't made suet Dumplings in ages, I love them.. Light and fluffy. Yummy..

[@maxibake9323]

Steve's Kitchen Exactly, shame it's too hot for stew where you are, & I never seem to make enough off them either. LOL. 🤗 ❤🙂🐶

[@Steve-Owens]

Nope that's the truth, everyone wants the Dumplings LOL... 😀

[@maxibake9323]

Steve's Kitchen Very true. Ha. 😁❤🙂🐶

[@kmorris4730]

Thank you

[@Steve-Owens]

You're welcome

[@johnnymcandrew]

That is GENIUS mate.

[@Dax893]

Steve is solving Christmas, one problem at a time. Nice expresso machine, by the way.

[@Steve-Owens]

7 Steps to the perfect Christmas Meal, sounds like a Plan LOL..

[@wtglb]

I am getting ready to make my first Christmas Pudding and purchased the Atora Suet. If I make the pudding again I will definitely process my own suet. Thanks!

[@Steve-Owens]

At least you have the Suet, are you following my Recipe? kzbin.info/www/bejne/ioWXemytf9KmarM

[@wtglb]

Steve's Kitchen yes I am, I’ll let you know how it comes out!

[@crittert7828]

Genius process honey. Last year I found a fruitcake recipe that lends itself well to sugar free conversion (Chuck waits all year for fruitcake). Need to get the ingredients & get them made. I've not soaked them in rum but might try it on one this year. Recipe makes 2 small cakes🎈

[@Steve-Owens]

It worked better than my previous method :) Actually the Previous method worked great but this was so much easier to clean up :) Try Brandy CT.. It's more traditional for fruit cake. or Sherry.. :)

[@charlewis715]

That looks easy peasy Steve! I think I'll try that this year. Thanks for this. xo :)

[@Steve-Owens]

You are most welcome Char.. Steve X

[@tedgriffith1967]

Like some of the folks here, lacking any clue at whatsoever, I thought that rendering the raw suet would make it a better product. I was completely wrong. Tallow absolutedly sucks for pastry. It looks real nice going in but my test, pie pastry, was a pretty bad. It was edible, looked OK but was dense and just wrong. However, I was really delighted to find your video. It's terrific. And probably the only one, for that matter. I am about to try and make a Christmas Pudding (first time) and do it your way but I am concerned about the odd fibrous connective tissue that's in this stuff. I watched an 18th century reenactor, on KZbin, demonstrate picking it apart to prepare it for use. I picked mine apart. You can pick it apart till the cows come home. There's still more web-like connective tissue. This has me confused and frozen in my tracks. Is this bad stuff? Do I have to get rid of it all? I'd be very obliged to hear from you. I have my Pudding Basin, raw suet, the ingredients and I'm chomping at the bit to start cooking.

[@Steve-Owens]

I think you're over thinking it, I hope my demonstration helps..

[@tedgriffith1967]

@@Steve-Owens You are correct. Came out great and made a really nice pudding. Thanks

[@fussyrenovator7551]

Thankyou from Australia.So helpful.

[@Steve-Owens]

Glad it was helpful! This was made in Melbourne.. ;o)

[@fussyrenovator7551]

@@Steve-Owens yes your video and Mrs Beeton’s book were the only references I could find on how to do it. I had to order 5 kilos from the butcher but it was really quite easy to do. I’m making pasties following The Truro Cooking School method. I slice my vegetables into small pieces though. I ended up with two good sized boxes of suet in the freezer. Next time I will do ten kilos. The clean up was quite easy. The pieces of connective tissue with bits of fat left on them that were too difficult to remove I have rendered in the oven overnight with water and salt following another youtubers method, at about 120C. Will use that for roasts etc as it doesn’t have any flour on it. Thankyou again. It seems it may be soon a lost art. Even my 98 year old mother didn’t know how to prepare suet although she said all the best cooks in years gone by insisted it should go into Christmas puddings. I will also add that it is the prettiest blush pink unlike the suet mix in a packet that we get here. So fresh and unadulterated. 👍

[@dexterthompson1809]

I made this yesterday. came out excellent!!!! thank you. would you happen to have a recipe for ploughmans pickle???

[@Steve-Owens]

I do.. and we are working on it now.. :o)

[@resilientcurmudgeon4525]

Does it snow in Melbourne around Christmas? Don't you have lots of tropical trees down under? Just curious. Excited about Christmas. Need to get tickets to see the Goodman's annual "A Christmas Carol" here in Chicago. It's their cash cow with nearly 50 performances between Thanksgiving and Christmas. So much to see, do and eat over the Holidays. How to get it all squeezed in? Great video. I've often wondered just what suet was.

[@Steve-Owens]

Not likely to Snow Milan, it's mid summer here at Christmas time, everyone is down the Beach and firing up the BBQ LOL.. It's hard to imagine for you in the North.. Thanks Buddy

[@eddieharding5961]

I managed to get hold of some beef kidney fat a few years ago . Because I am a Coeliac and can't eat normal suet I decided to make my own . After looking at the two options I went for the rendering down and freezing option. I made about 10Kgs. I first made some pastry , which was good , but the washing up was a nightmare . I then tried it for frying , once again the results were good but , once again the cleaning up was a nightmare . Sadly I just use it now for lighting fires .Chopped up fat has a shelf life of about four days before it goes rancid .

[@Steve-Owens]

You don't render suet for mincemeat..

[@ΣπυρίδωνΔούκας]

While I do prefer the rendering process for suet, this seems good in a pinch. Happy Holidays Steve. May this year bring forth plenty of mince pies melomakarona and christstollen

[@Steve-Owens]

Thank you, I am not entirely sure why you would render Suet though, maybe for candle making but never for this type of cooking you need the structure.. It's essential.. :) 🎅

[@ΣπυρίδωνΔούκας]

Steve's Kitchen Atora suet is a rendered suet product. By the rendering it the suet will be shelf-stable and last indefinitely, and if done low and slow it should be able to grate and be tossed in flour due to how solid it will be.

[@Steve-Owens]

I have to add again, suet is not a Rendered Product, you can render Suet to make Tallow for Candles and Polish etc.. and of course it can be cooked with but traditionally Suet is used Fresh, it is after all a frequently acquired natural product and it can be stored for many months frozen. Once it is Cooked into Mince meat or Xmas Pudding, it is preserved and will last for years. I have Mince meat that is over 2 years old that my mother kept, which is just delicious.. If you are saying that Atora render their Suet, which I wasn't aware of, so thank you for that, then this is a processing step that is not ideal, once the fats are rendered they lose their structure, and melt into the Mincemeat with little trace, real suet is visible in the finished Mincemeat as flex of white un rendered fat. If Atora do render the fats it is why they deem it necessary to add Calcium, Iron, Niacin, Thiamin to it.. So whilst you may prefer a processed Suet, It would not be my choice, when Natural Suet is so good and easy to make. I hope I might convert you to try the old ways and not look at real Suet as Good in a Pinch but rather that a Corporate Box Bought suet might do in a pinch, when the real stuff is not available.. 🎅

[@ΣπυρίδωνΔούκας]

I'm wondering if maybe there's a cultural divide between the English way of using suet and the Pennsylvanian Dutch way of using it. Because I've used fresh to it before for things like mincemeat and it was delicious but when I tried using it for pie crust or plum pudding the bits of tissue still in the fresh became tough and unchewable. Perhaps using different forms of suet are integral for certain dishes since mincemeat is much more moist whereas pie crusts and steamed puddings are a bit less. After all the Pennsylvanian Dutch are much more about preserving certain things whereas the English are about using fresh.

[@Steve-Owens]

Maybe, but processed properly Suet should be too fine to make a Pie Crust Tough, that is usually over working the Dough or using too strong a flour. Any way it's all interesting stuff..

[@mscekennedy]

Try corn starch, potato flour or tapioca flour.

[@juliemclaren4503]

So the 8oz/250g is the weight of the fat before it is coated in flour? Thank you so much for posting this video. A neighbor on Facebook sent me the link. I've left it too late to order Atora, it won't arrive before New Year and I need it for Christmas. Have found a local butcher and explained what I need, he's currently planning on grinding it down before vacuum packing it for me in 1lb packs. I'm wondering now though if I should just ask for the lumps of fat and process it myself now I know it needs to be coated in flour. What do you think?

[@AussieAngeS]

Hi Steve, ooh this is interesting. So our butchers will sell us the fat? I’m intrigued about suet that was great.

[@Steve-Owens]

If it's a proper Old Butcher, almost certainly, some of the supermarkets ones, don't really get un prepared meat in. Just ask for Suet and see if they know.. :o) let me know too.. :o)

[@jayamary7004]

Pl share coconut suet, thanks

[@Steve-Owens]

I can't just now..

[@ian1957ruth]

I recently bought two pounds of beef suet from a butcher here in Cocoa, Fl. I decided to render it. I cut it up into smaller pieces and rendered it in a crockpot with water. I ended up with one pound of white rendered fat. If I freeze this and use your method, will it still be ok?

[@Steve-Owens]

Nope. You don't render the fat off of suet..

[@ian1957ruth]

@@Steve-Owens Thank you I will get more a will not render it.

[@Duchess_of_Cadishead]

Thanks Steve. I tried grating suet many years ago but I wasn’t very successful.

[@tonyferguson2218]

How do I make bacin n onion suet roll

[@miskyloo887]

So if using in a sweet suet pudding, will it taste meaty?

[@Steve-Owens]

Not really

[@miskyloo887]

@@Steve-Owens thank you

[@jeanettewaverly2590]

Nifty! I live in beef ranching country here in the western U.S., so I hope to be able to find some of that lovely hard fat. I'd like to make some real mince pies -- with meat and suet -- this year.

[@Steve-Owens]

You have to do Jeanette, it's super easy and you will never be able to go back to store bought..

[@tabassumiman5531]

Salam alaykom and thank you for this helpful technique. I live in the USA and go to a halal butcher. what is precisely the type of fat i should ask him for? i have asked before, but they didn't know if it was from the kidneys or the back? thank you!

[@moniquem783]

Tabassum Iman from the kidneys

[@jovan5397]

I though it would be huge chunks of fat in the mince meat! Now I know it's just small bits

[@Steve-Owens]

Yes, they should be small but visible, suet does that, vegie doesn't.. ;o) Thanks

[@dexterthompson1809]

problem is there are no real butchers anymore.

[@Steve-Owens]

That is so true, they are few and far between, if you find one, support it..

[@dexterthompson1809]

@@Steve-Owens totally! A lost art.

[@tomek3316]

Tf u wearing lol 😂

[@duncandistortion]

Just tried & it was a disaster.

[@Steve-Owens]

Well done you

[@duncandistortion]

I was horrified on the fat it contained🤮

[@dirtyunclehubert]

funny enough, consuming enough christmas mince pies and puddings will contribute to producing my ownmade inner body suet....

[@Steve-Owens]

You are so right Hubert, Visceral Fat is a problem in us men and one we should work to avoid, I do it by chewing my Mince Pies Anaerobically and rolling my own pastry with short high reps.. 😀 💪

[@jeanettewaverly2590]

Lol!

[@dirtyunclehubert]

tell that to a guy who was at 270 lbs, lost 50 of em, and regained half of them due to a major life crisis and depression. but you know, steve....it took me three times to get that weight off, i will make it a fourth time and then even slimmer and fitter. it's only over if you give up. also, google "leptin". it's the ultimate endboss in keeping weight away. its a shame that our brain and body hasnt really developed in THAT sense since stone age. oh, and sugar. but, that bastard has some trojan horse ninja techniques to keep getting into my body, lemme tell ya.

[@Steve-Owens]

I know about Leptin Hubert, I have studied a great deal about food Science and the Way in which our bodies process food, fact is as you know that when we fuel up too much, we store it, the Handful of essential amino acids we need to keep healthy, is easily included in our diets, sadly it's the None essential crap we eat that does us the damage. I would like to get more into that at some date but not until I feel the tide is going with me.. :o)

[@dirtyunclehubert]

yes.....we do love our "empty calories", dont we now. well - simple solution. if you stepped off the getting fit train and regained it all back - STEP BACK ON IT, BROTHER. i will soon. however i am very okay with my recent weight gain, though it looks crappy - i at least know why it happened, what i ate that caused it - comfort food, for i needed that comfort a bit. forgiving yourself for your failures is vital. SO.... ;)