Beef tallow is the rendered fat from a cow that is typically used for cooking but also has uses in the production of soap and candles. Beef tallow was historically used for making pemmican, a Native American staple made of beef tallow, dried meat, and dried berries, even though it is not a modern ingredient in high demand. The next time a recipe calls for oil for cooking or as a binder, try this ingredient to get to know this unusual fat.
Here’s what I did:
1. I removed all the tallow from my large pot of cooled-off beef broth after letting it sit in my refrigerator for the night.
2. Put the cooled, solidified tallow in a pot and gently reheat it until it is just warm enough to melt. At this point, I could have strained it to create a clear fat that contained no remnants of broth, but I’m not that picky, so I left it as-is.
3. I evenly poured it into both my muffin pan and ice cube tray (I was using a plastic tray, so I didn’t want it to get too warm) and placed both of them in the freezer right away.
4. A few hours later, I gently slid a butter knife between the tallow “muffin” and the tray, and it instantly came out. The tallow in the ice cube trays needed a tiny bit more prodding to come out, but not much more (I simply twisted the trays and gave them several hard taps on the counter).
5. I divided each of the muffin-shaped tallow pieces into two because I knew I wouldn’t normally need them to be that large.
6. I placed all of the tallow scraps in a sizable ziploc bag and placed it in my refrigerator/freezer for easy storage.
Since I made this earlier in the week, I’ve used a small amount, and I love how simple it is to just grab a chunk and keep cooking. I’ve also discovered that, despite the pieces being firm, they can still be easily cut with a sharp knife, if I need an even smaller piece.
This post is part of Fight Back Friday and Real Food Wednesday.
Do you use beef tallow or any other rendered animal fats in your cooking? How do you store them, and what are your favorite ways to use them?
Making Tallow (and storing fats)
FAQ
Is homemade beef tallow shelf stable?
If kept in an airtight container, beef tallow is also shelf-stable and will last for a very long time. Tallow is easier to work with, measure, and keep on hand because it is slightly harder than butter when it is at room temperature.
What do you store beef tallow in?
Because pure beef tallow is shelf-stable, it can be kept in an airtight container on the counter for days at room temperature. Although it is not required, it is best to keep it in the refrigerator when not in use to avoid unintentional oxidation.
Does tallow need to be refrigerated after opening?
A: No need to refrigerate tallow. If you do, it will turn into a hard, inoperable substance (although you could warm the jar in a hot water bath). Tallow is naturally shelf stable.
Does tallow ever go bad?
It’s useful to know when beef tallow expires, whether you’re a novice user or a seasoned enthusiast. Beef tallow will keep for 12 months at room temperature, 12-18 months in the refrigerator, and at least two years in the freezer.