Samantha Denton
Beef Tallow (Water-Rendered + Jar-Filtered)
make your beef tallow at home, it is so easy!
- Serving size
- Makes about 2–3 cups
Ingredients
- 2–3 lbs beef fat (trimmings), cut into 1-inch cubes
- water (for simmering + rinsing)
Method
- 1
Cut beef fat into roughly 1-inch cubes. Smaller pieces render more evenly.
- 2
Add fat to a large pot. Add enough water to just barely cover the bottom of the pot (about 1/2 cup).
- 3
Bring to a very gentle simmer on low heat, uncovered.
- 4
Let cook 3-4 hours, stirring occasionally. The fat will slowly melt.
- 5
Once the fat pieces turn golden and crispy, remove from heat. You should have clear liquid fat and cracklings.
- 6
Carefully pour the hot rendered fat into a clean mason jar, excluding the small bits (straining optional).
- 7
Fill the jar the rest of the way with cold water, screw the lid on, and gently shake or swirl to loosen any impurities.
- 8
Turn the jar upside down and place it in the fridge. Let fully solidify (several hours or overnight).
- 9
Once solid, remove the lid and pour off the water and trapped sediment. You’ll be left with clean, solid tallow.
Notes
STORAGE\nRoom temperature: up to 1 month\nRefrigerator: 6–12 months\nFreezer: 1+ year