How To Make Beef Tallow?

One of the greatest inventions ever is beef tallow, also known as “liquid gold.” It is essentially a tasty, affordable, and alternative cooking oil. After learning how to create beef tallow from brisket, you can use it for almost anything that calls for cooking oil.

Maybe you just bought some brisket that wasn’t trimmed at the store and you’re not sure what to do with the extra fat. This article is for you if you’ve never heard of beef tallow or have just recently learned about it. It outlines all the essential information about beef tallow with a focus on the process for creating beef tallow from brisket fat.

posted October 14, 2020

Use extra fat trimmings from a brisket or other parts of the cow to make your own beef tallow. The beef tallow is a fantastic oil or butter substitute that tastes absolutely delicious. If you keep reading, I’ll demonstrate how to make beef tallow in your own kitchen. It’s quite simple to do.

What is Beef Tallow?

“Tallow” is a fancy name for rendered fat. Beef tallow is specifically beef fat that has been cooked down and purified. Tallow is a great alternative to oil and butter in recipes because it becomes a liquid when heated and a solid when cooled.

Prior to the widespread use of vegetable shortening and other oils, tallow was utilized much more frequently, but there is no reason why it cannot be used in home cooking today. Additionally, it’s a fantastic way to use up all the trimmings left over from trimming a brisket to maximize your savings when buying a whole packer brisket.

Beef tallow is extremely versatile. It was frequently utilized in the past to create products such as candles, soap, skin care, and much more. For those of us who enjoy BBQ, beef tallow is a great ingredient to have on hand for cooking because it’s bursting with flavor and adds a unique element to potatoes and sautéed vegetables.

Tools for Making Beef Tallow

Although it’s not difficult to make beef tallow, there are a few things and tools you’ll need to have on hand to get that gorgeous, smooth beef tallow as a finished product. Before rendering the tallow, you’ll need to assemble a few of the items I’ve linked.

  • 16-quart stock pot. In a stock pot, the fat cooks down, so I advise using a larger pot than you anticipate needing. Believe me, you don’t want any fat splashing on your counters or stove top.
  • Fine mesh strainer. To remove all the large pieces of meat and other impurities that don’t cook down with the fat, make sure you have a fairly fine strainer on hand.
  • Funnel. When performing the final straining into your storage jar(s), a funnel is a necessity. Any funnel will do here. I provided a funnel and strainer combo so you could buy both and create this tallow with fewer ingredients.
  • 100% cotton cheesecloth. The ideal material to use for the last straining is cheesecloth, but if you don’t have any on hand, you can also use a coffee filter or paper towel.
  • Wide mouth mason jars. The ideal container for storing your tallow is a wide mouth mason jar. The wide mouth makes it simpler to insert and remove the tallow, and it will keep well in the refrigerator.

How to Render Beef Tallow

Do not be intimidated by this process; once you’ve tried it, you’ll find it’s fairly simple. Once you have all your tools gathered, you’re ready to render some beef tallow.

  • Add the beef fat to a stock pot. In a sizable stockpot, combine the beef fat and bring to a low simmer. When you render fat at low and slow temperatures, the tallow will become browned and have a funky flavor. It also won’t be as white when it cools.
  • Slowly simmer to render the beef fat. You will observe that the fat slowly begins to render and cook during the cooking process. During the cooking process, there will be a light simmer and tiny bubbles appearing, but you never want a rolling boil. Reduce the heat if your rendered fat begins to bubble excessively, then thoroughly stir.
  • Strain. Straining is important. Make sure to strain twice because impurities won’t taste great and can hasten the tallow’s deterioration. The final small pieces are strained out using cheesecloth, a coffee filter, or a paper towel after the first strain in a fine strainer to catch any large pieces.
  • Use or store. You can use this immediately. Up until it cools, when it solidifies and turns white, it will still be a liquid. After it has been strained and cooked down, beef tallow can be kept in the refrigerator for up to three months in a glass container with a lid.

Try these recipes once you’re prepared to render your own beef tallow for use in baking. If a recipe doesn’t specifically call for beef tallow, you can substitute it for butter or oil.

  • Skillet Potatoes. The potatoes in this recipe are cooked in beef tallow, and boy, are they the best potatoes you’ve ever had.
  • Reverse Seared Steak. To add more flavor to a delicious reverse-seared steak, try searing it in some tallow.
  • Homemade Cornbread. In most recipes, this beef tallow can be used in place of butter. Try replacing the butter in this recipe with something else for a killer flavor.

Homemade Beef Tallow Recipe

How To Make Beef Tallow?

How to Make Beef Tallow

  • 3-4 pounds white beef fat or suet
  • Heat the beef fat in a large pot. A large 4-5 quart pot should contain all of your beef fat. Turn the burner on medium-low heat.
  • Render the beef fat. Allow the fat to simmer for 4 hours at this low temperature, stirring with a wooden spatula roughly every 30 minutes. To prevent any beef or fat bits from burning, if necessary, scrape the spatula along the bottom of the pan. Do not let your fat boil. Reduce heat and stir to maintain a very light simmer.
  • Finish rendering the fat. When most of the remaining pieces in the pan are covered in fat, your tallow is rendered to completion. Those pieces will have a light brown crust and appear crisp. There won’t be any more white or solid pieces of fat visible to you.
  • Strain the rendered fat. Turn off the heat and give the tallow a few minutes to cool. Prepare a large bowl fitted with a strainer. Carefully pour the tallow from the pan into the big bowl through the strainer. The larger pieces of crispy rendered beef will be caught in the strainer.
  • Strain again into a glass jar. Fit a funnel into your glass jar and place a piece of cheesecloth, a coffee filter, or a paper towel inside. Pour the tallow into the funnel from the large bowl slowly and carefully. This step will reduce any remaining impurities in the tallow.
  • Use immediately or store. You can use your tallow right away or cover it with a tight-fitting lid. It should store safely in your fridge for 3 months. Use in place of other cooking fats to roast vegetables, sear steaks, and cook potatoes in skillets.

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How to make Beef Tallow | The Bearded Butchers

FAQ

Can you make beef tallow at home?

Add the beef fat to a stock pot to render the beef tallow. In a sizable stockpot, combine the beef fat and bring to a low simmer. Slowly simmer to render the beef fat. You will observe that the fat slowly begins to render and cook during the cooking process. Strain. Straining is important. Use or store. You can use this immediately.

Can you make beef tallow from any beef fat?

Tallow is the rendered fat of cattle and sheep. While tallow can be made by rendering, or cooking down, fat from any part of the animal, including a chuck roast or other cut of beef Usually, it is created by rendering the fat that surrounds an animal’s internal organs.

What do you use to make beef tallow?

A natural cooking oil made from cow fat is called beef tallow. The simplest method for producing beef tallow involves boiling brisket fat trimmings and letting the mixture simmer for a number of hours.

How long does it take to make beef tallow?

Add one cup of water and the beef trimmings to a stock pot. Cook for about 1-2 hours with a cover over low to medium heat. Make sure to stir every 20 to 30 minutes because the bottom bits may burn. The secret is to take your time and avoid burning the attached beef or fat.

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