Beef Tallow
Making beef tallow is a very straight forward process. I often buy whole steaks from Stew Leonards and have them slice but not trim. Even if it is just a small amount, trim what you have and save them in the freezer. When you have at least 1 pound worth of fat, you can make beef tallow. Cut the fat up in small pieces and run them through the food processor. Smaller pieces helps the rendering process. Then simmer in a pot on the stove until the the fat turns into cracklings. Then pour through a strainer and viola, you have your liquid gold.
Ingredients
- Fat from beef (400 to 1000 grams)
- Water (4 to 8 ounces)
Instructions
- Cut beef fat into very small pieces until they resemble the texture of ground beef. You want to get as much surface area as possible. Alternatively, pulse the beef fat in your food processor.
- Add the beef fat to a pot. Add water to the pot and turn the heat to low. You want to get a low simmer. The water will keep the fat from burning in the bottom of your pot. If you have closer to 400 grams of fat, use about 4 ounces of water. If you have closer to 1000 grams of fat, use about 8 ounces of water.
- Simmer for 4 to 6 hours. Do not put a lid on the pot. You will want the water to evaporate. Stir the fat occasionally to make sure the bottom doesn’t burn. As the water evaporates (or tries to), there may be some splattering when you stir. Keep a splatter screen over the pot to allow evaporation while protecting the area around the pot. The fat will turn into crispy cracklings as it renders.
- Pour everything through a fine mesh strainer. Reserve the tallow and discard the cracklings. As the liquid cools, it will turn solid and white. You can use right away or store the cooled beef tallow in a lidded container for up to 4 months in the fridge.
Find it online: https://moderateposh.com/beef-tallows/