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People say it’s “black oil”… but it’s actually smoked beef tallow aka rendered beef fat — the natural fat and collagen that melt out of the beef cheeks during hours of low & slow smoking. Smoked beef cheeks are confit (meat cooked in its own fat at a low temperature for a long time) The long cook breaks down the collagen, and the smoky bark colours the fat, giving you that deep, rich colour. This is exactly how Texas BBQ does it too. Dark jus = flavour gold. Not burnt oil. 🍽 Book your tables —
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