Rendering Beef Tallow
Rendering your own fat requires patience rather than skill. If you rush the heat, the fat will toast rather than melt, ruining the color and neutral flavor you want for frying and roasting.
Start with the right fat
Ask your butcher specifically for beef suet. It is hard, brittle, and distinct from the softer trim fat found elsewhere on the animal, which can carry meatier flavors you may not want in your finished product.
- Heavy-bottomed pot or Dutch oven
- Fine-mesh strainer
- Cheesecloth
- Glass jars for storage
What goes in.
- 3 lbbeef suet, cut into small, even pieces
- 1/2 cupwater
Low and Slow
The water prevents the fat from scorching on the bottom of the pot before it starts to render. Keep the heat at the absolute lowest setting to maintain a gentle shimmer rather than a rolling boil.
The method.
Prepare the suet
Use a sharp knife to remove any bits of connective tissue or meat from the suet. Chop the fat into half-inch cubes to ensure even melting.
Render the fat
Place the suet and water into your pot. Set the stove to the lowest possible heat. Stir occasionally to prevent sticking. The fat will slowly turn into clear, liquid gold as the pieces shrink into small, brown cracklings.
Strain the liquid
Once the solids are crisp and floating, remove the pot from the heat. Line your strainer with a double layer of cheesecloth and set it over a heat-proof glass jar. Carefully pour the liquid through the cloth to catch all impurities.
Cool and store
Let the jars sit at room temperature until the tallow turns opaque and firm. Seal with a lid and store in a cool, dark cupboard or the refrigerator.
Other turns to take.
Herb-infused Tallow
Add rosemary or thyme sprigs during the final 30 minutes of rendering to lightly scent the fat for roasting potatoes.
When it doesn't go to plan.
If the final product has a slightly grey or brown tint, reheat it gently and strain it through a fresh, clean piece of cheesecloth.
Do not discard the cracklings; sprinkle them with coarse salt for a snack, or mix them into dog food.
Keep the lid off the pot while rendering to allow moisture to evaporate; covering it traps steam and slows the process.
The ones that keep coming up.
How long does home-rendered tallow last?
If properly strained and kept in a sealed container in a cool place, it will remain stable for several months.
Why is my tallow soft at room temperature?
Beef fat naturally softens as it warms; this is normal. If you need it firm, keep it stored in the refrigerator.
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