suet

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Related to Beef suet: beef tallow

su·et

 (so͞o′ĭt)
n.
The hard fatty tissues around the kidneys of cattle and sheep, used in cooking and for making tallow.

[Middle English, from Anglo-Norman *suet, accusative of sue, tallow, variant of Old French sieu, from Latin sēbum.]

suet

(ˈsuːɪt; ˈsjuːɪt)
n
1. (Biochemistry) a hard waxy fat around the kidneys and loins in sheep, cattle, etc, used in cooking and making tallow
2. (Cookery) a hard waxy fat around the kidneys and loins in sheep, cattle, etc, used in cooking and making tallow
[C14: from Old French seu, from Latin sēbum]
ˈsuety adj

su•et

(ˈsu ɪt)

n.
the hard fatty tissue about the loins and kidneys of beef, sheep, etc., used in cooking and for tallow.
[1350–1400; < Anglo-French *suet=su-, sew < Latin sēbum tallow + -et -et]
su′et•y, adj.

suet

The fat around beef and lamb kidneys and loins.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.suet - hard fat around the kidneys and loins in beef and sheepsuet - hard fat around the kidneys and loins in beef and sheep
edible fat - oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue

suet

noun
Adipose tissue:
Translations
شَحْم يُغَطِّي كِليتي الضَّأْن
lůj
talg
faggyú
mör, innanfita
lajus
nieru tauki
loj
iç yağı

suet

[sʊɪt] Nsebo m
suet puddingpudín m a base de sebo

suet

[ˈsuːɪt] nsuif m

suet

nNierenfett nt, → Nierentalg m; suet pudding (sweet) im Wasserbad gekochte Süßspeise, zu der Nierenfett verwendet wird (savoury) mit Nierenfett zubereitete Pastete

suet

[ˈsʊɪt] ngrasso di rognone

suet

(ˈsuːit) noun
the hard fat from around the kidneys of an ox or sheep.
References in classic literature ?
said Jurgis' friend; the things that went into the mixture were tripe, and the fat of pork, and beef suet, and hearts of beef, and finally the waste ends of veal, when they had any.
2 tbsp vegetable oil 1kg boneless beef shin, cut into 3cm chunks 200g pearl onions or small shallots 4 medium carrots, chopped to the same size as the shallots 3 celery sticks, cut into bite-sized chunks 3 tbsp plain flour 500ml beef or chicken stock 500ml Guinness 1 large thyme sprig 4 star anise buttered cabbage and mash, to serve For the dumplings 100g smoked bacon, finely minced 1/2 tbsp oil 1 tsp thyme leaves 125g self-raising flour 60g beef suet 1 egg yolk small pack parsley leaves picked and finely chopped
WHAT YOU WILL NEED Bird feeders, bird table, choice of bird seed mixtures, such as bird cake and food bars, sunflower seeds or hearts, nyjer seeds, live foods and other insect foods, lard and beef suet, cooked rice, uncooked oats.
Clootie dumpling is a rich, boiled pudding made with beef suet, spice, dried and sometimes fresh fruit.
He started by extracting fat from a cube of beef suet.
Then it's filled with the animal's heart and liver, some Scottish oatmeal, onion, beef suet and a little black pepper.
Ingredients 21/2tbsp dripping or vegetable oil 2 onions, halved and sliced 1 large carrot, diced 2 bay leaves 2 tbsp plain flour 1 tsp English mustard 400g diced lean stewing steak 2 kidneys (about 150g), halved, cored and cut into chunks 200ml stout 200ml strong beef stock mashed potato and greens, to serve For the suet pastry 300g plain flour 1 tsp baking powder 150g beef suet Soft butter, for greasing chopped parsley (optional) Method 1.
INGREDIENTS 75g lamb's liver 100g each of lamb's heart and lamb's lights/lungs or 200g lamb mince 100g beef suet or vegetable shortening A big pinch of allspice A pinch of cayenne pepper 1 small red onion, finely chopped 1 garlic clove, finely chopped A big pinch of freshly chopped parsley, plus extra to garnish 1 tablespoon white wine vinegar 30g tomato puree 120g old-fashioned rolled oats Salt, to season 1 sheep's stomach (alternatively, use baking parchment) METHOD 1.
HOMEMADE HAGGIS (Serves 2) INGREDIENTS 75g lamb's liver 100g each of lamb's heart and lamb's lights/lungs or 200g lamb mince 100g beef suet or vegetable shortening A big pinch of allspice A pinch of cayenne pepper 1 small red onion, finely chopped 1 garlic clove, finely chopped A big pinch of freshly chopped parsley, plus extra to garnish 1 tablespoon white wine vinegar 30g tomato puree 120g old-fashioned rolled oats Salt, to season 1 sheep's stomach (alternatively, use baking parchment) METHOD 1.
Modern Miranda B by Steve P Ryland Pe HOMEMADE HAGGIS (Serves 2) INGREDIENTS 75g lamb's liver 100g each of lamb's heart and lamb's lights/lungs or 200g lamb mince 100g beef suet or vegetable shortening A big pinch of allspice A pinch of cayenne pepper 1 small red onion, finely chopped 1 garlic clove, finely chopped A big pinch of freshly chopped parsley, plus extra to garnish 1 tablespoon white wine vinegar 30g tomato puree 120g old-fashioned rolled oats Salt, to season 1 sheep's stomach (alternatively, use baking parchment) METHOD 1.
Serves 4) 400g ox cheeks 600g ox tails 500g beef fillet 1 bulb garlic 1 large onion 1 bunch rosemary 1 bunch thyme 284ml Wylam beer 284ml pheasant stock 300g potatoes, mashed 25g carrot, diced 25g celery, diced 25g swede, diced 25g onion, diced 25g petit pois 100ml passata 1tsp sage, chopped 125g beef suet 250g self-raising flour 25g dried ceps 30g wild mushrooms 1 head celeriac 125g butter Splash of cream Selection baby root vegetables, roasted 25g honey 1 bunch watercress Lemon juice Cracked black pepper | Dust the cheek and tail meat in |seasoned flour.
It's not overly sweet, as it doesn't contain any added sugar, and uses beef suet - a product that doesn't often get a chance to shine, but it's perfect in mince pies.