Why Make This Recipe
Making beef tallow at home is not only simple but also rewarding. It’s a natural fat that can enhance the flavor of many dishes. Plus, it has a high smoke point, making it great for frying. Using beef tallow can often be a healthier alternative to more processed fats.
How to Make Beef Tallow
Ingredients:
- 3-4 pounds white beef fat or suet
Directions:
- Heat the beef fat in a large pot over medium-low heat.
- Allow the fat to simmer for 4 hours, stirring every 30 minutes. Do not let it boil and keep it at a very light simmer.
- The tallow is done when most pieces are covered and lightly browned.
- Strain the rendered fat into a large bowl fitted with a strainer to catch the crispy bits.
- Strain again into a glass jar using a funnel and cheesecloth, coffee filter, or paper towel.
- Use immediately or store with a tight-fitting lid in the fridge for up to 3 months.
How to Serve Beef Tallow
Beef tallow can be used in many ways. You can use it for frying, roasting vegetables, or adding flavor to soups and stews. It can also be spread on bread or used in baking for a richer flavor.
How to Store Beef Tallow
Store your beef tallow in a glass jar with a tight-fitting lid. Keep it in the fridge where it can last for up to three months. You can also freeze it for longer storage if needed.
Tips to Make Beef Tallow
- Choose high-quality beef fat or suet for the best flavor.
- Make sure to keep the heat low to avoid burning the fat.
- Stir regularly to ensure even rendering.
Variation
You can experiment with herbs and spices when rendering the fat. Adding garlic, rosemary, or thyme can infuse the tallow with extra flavor.
FAQs
Can I use beef tallow for baking?
Yes, beef tallow can be used in baking for a richer flavor in pastries and pie crusts.Is beef tallow healthy?
When used in moderation, beef tallow can be a healthy choice as it contains beneficial fatty acids.Can I use tallow for frying?
Absolutely! Beef tallow has a high smoke point, making it perfect for frying foods.
Beef Tallow
Ingredients
Method
- Heat the beef fat in a large pot over medium-low heat.
- Allow the fat to simmer for 4 hours, stirring every 30 minutes. Do not let it boil and keep it at a very light simmer.
- The tallow is done when most pieces are covered and lightly browned.
- Strain the rendered fat into a large bowl fitted with a strainer to catch the crispy bits.
- Strain again into a glass jar using a funnel and cheesecloth, coffee filter, or paper towel.
- Use immediately or store with a tight-fitting lid in the fridge for up to 3 months.