Rendering Beef Tallow
Don't discard the hard white fat trimmed from a brisket or requested from your butcher. It is a dense energy source that brings a distinct depth to potatoes and cast-iron steaks that vegetable oils simply cannot replicate.
Start with the best raw material
Suet, the hard kidney fat, renders the cleanest and most neutral-tasting tallow. If you use soft brisket trimmings, the final product may retain a faint beefy aroma.
- Heavy-bottomed pot or Dutch oven
- Sharp chef's knife
- Fine-mesh strainer
- Cheesecloth
- Glass storage jars
Temperature Control
Keep the fat at a low simmer. If you overheat the pan, the proteins will scorch, resulting in a dark, burnt-tasting tallow rather than the desired snow-white finish.
The method.
Chop the fat
Cut the raw fat into uniform half-inch cubes. Smaller pieces expose more surface area, allowing the fat to render evenly without requiring high heat.
Initiate the melt
Place the cubes in a heavy pot over the lowest setting on your stovetop. Add a splash of water—roughly a quarter cup—to prevent the fat from sticking to the bottom before it starts to liquify.
Simmer
Let the fat melt slowly for several hours. You are looking for the 'cracklings'—the remaining bits of tissue—to turn a golden brown and crisp up. The liquid fat will transition from cloudy to transparent gold.
Strain
Line your strainer with two layers of cheesecloth. Pour the liquid through into a clean glass jar, leaving the charred cracklings behind in the pot.
Cool and store
Let the tallow sit uncovered at room temperature until it turns opaque and firm. Once solid, cap the jar and store it in a cool, dark place or the refrigerator.
When it doesn't go to plan.
Discard any bits of red meat or grey connective tissue before chopping; these will ruin the shelf life and flavor of your tallow.
If the final product has a slightly grey hue, re-melt it over very low heat and strain it again through a fresh layer of cheesecloth.
To test for purity, a drop of liquid tallow placed on a cold plate should harden into a clean, odorless white solid.
The ones that keep coming up.
How long will this last?
If properly rendered and stored in an airtight glass jar, it keeps at room temperature for several months and up to a year in the refrigerator.
Can I reuse the cracklings?
Yes. Once strained, the crispy bits are salty and flavorful; they can be crumbled over salads or added to roasted vegetables.