beef tallow

Making your own beef tallow is a great way to use extra fat trimmings from a brisket or other parts of the cow. The beef tallow makes for a delicious substitute for oil or butter, and it tastes amazing.

How To Make Beef Tallow

white beef fat

How to Make Beef Tallow

Heat the beef fat in a large pot.

Heat the beef fat in a large pot. Place all of your beef fat in a large 4-5 quart pot. Turn the burner on medium-low heat.

Render the beef fat.

Render the beef fat. Allow the fat to simmer at this low and slow temperature for 4 hours, stirring about every 30 minutes with a wooden spatula. If needed, scrape the spatula along the bottom of the pan to release any stuck on bits of fat or beef to prevent them from burning. Do not let your fat boil. Reduce heat and stir to maintain a very light simmer.

Finish rendering the fat.

Finish rendering the fat. Your tallow will be finished rendering when the fat covers most of the remaining pieces in the pan. Those pieces will be lightly browned and look crisp all over. You won&#039;t be able to see any more white or solid pieces of fat.

Strain the rendered fat.

Strain the rendered fat. Turn off the heat and allow the tallow to cool slightly. Prepare a large bowl fitted with a strainer.  Carefully pour the tallow from the pan through the strainer into the large bowl. The strainer will catch the larger pieces of crispy rendered beef.

Strain again into a glass jar.

Strain again into a glass jar. Fit your glass jar with a funnel and insert either a piece of cheesecloth, a coffee filter, or a paper towel. Slowly and carefully pour the tallow from the large bowl into the funnel. This step will reduce any remaining impurities in the tallow.

Use immediately or store.

Use immediately or store. Your tallow is ready to use immediately, or cover with a tight fitting lid. It should store safely in your fridge for 3 months. Use to cook skillet potatoes, sear steaks, or roast vegetables in place of other cooking fats.

Tallow is semi-soft beef fat that’s great for high heat frying as it remains very stable under hot temperature and imparts a good flavor. It’s also used in artisan soap and candle making. In this post, you will learn the benefits of beef tallows, how to render tallow, and its substitute.  

How to render beef tallow

lbs beef fat

Cut the beef fat into smaller chucks. (It’s best to let the fat cool down first for easy trimming or cutting.)

(Optional) Pulverize fat into tiny pieces using a food processor or blender. This will help to cook it faster and render more fat. But if you don’t have a processor, you can just cut the fat into small pieces.

Place the fat into a crockpot. (No need to add water or any other ingredients.)

Cook it on HIGH for 3 to 5 hours, or LOW for 5-8 hours. (Check occasionally and make sure it’s not burning.  Give it a stir when necessary.)

Set up a jar or bowl with a sieve on top. Pour the fat through it.

Let it cool and then pour it into a jar. It has a yellow tone when it’s still in the liquid form.

After a few hours at room temperature, it will solidify and turn to white color.

Store it in an air-tight jar and it will last up to 1 year at room temperature.

You&#039;re 1 hour from home made rendered beef tallow using your instant pot! It’s a quick hands off method that keeps the mess to a minimum and renders suet for perfect white smooth tallow, perfect for all sorts of cooking or frying!

Instant Pot Beef Tallow

lbs suet

water

Grind the suet. *see our notes on timing adjustments for ground suet or chopped suet in the notes below or in the full recipe post with details

Finely chop your suet

Prep the Suet

Add the chopped suet and water to your instant pot.

Secure the lid

Set the pressure cooker to 60 minutes.

Render the Suet in the Instant Pot

After the cook time, allow the steam to release for 25 to 30 minutes naturally

Remove the lid.

Release the Steam

Carefully remove the pot from the pressure cooker

Set the fine mesh strainer lined with cheese cloth over a wide bowl.

Strain the tallow through the cheese cloth.

Allow to cool 5 minutes.

Place the funnel over the mouth of the mason jars.

Add a fine mesh strainer and strain the tallow again into the jars.

Strain

Wait about one to 2 hours for the tallow to solidify and become a milky white color before storing.

Store the tallow in a cool dark place or refrigerate until ready to use.

Secure & Store

https://mediavine-res.cloudinary.com/video/upload/t_original/v1658344618/owr0fzfstxsnpwvsvkyz.mp4

Beef tallow is incredibly versatile and a great fat to cook with. It makes crispy french fries, produces an epic sear, and is a great way to use up beef trimmings. This pressure cooker / instant pot version takes the guesswork out of rendering and makes beautiful beef tallow you can store for months.

Top 3 beef tallow recipes from across the web

The most viewed beef tallow recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

How To Make Beef Tallow

How to render beef tallow

Instant Pot Beef Tallow

Top 3 beef tallow recipes from across the web

The most viewed beef tallow recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Beef Tallow

How to render beef tallow

Instant Pot Beef Tallow

The most viewed beef tallow recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine