Beef Tallow Rendering Recipe
Discover the simplicity of rendering tallow at home. Despite sounding complex, the process is straightforward irrespective of whether you use suet or muscle fat. Master the healthiest approach to rendering tallow with this step-by-step recipe.
Ingredients
- ½ lb beef muscle fat or suet 230 g.
- 1 ½ cups water or more as required
Instructions
Prepare Ingredients:
- Begin by washing and thoroughly drying the slices of beef fat. Remove any blood vessels and trim away any visible meat.
- Next, slice the fat into small, manageable pieces. Place these pieces into a food processor along with a cup of water. Grind the beef fat into a fine, wet grind.
Render beef fat:
- Transfer the ground beef fat to a heavy-bottomed pot. Add enough water to cover about two-thirds of the ground fat pieces.
- Place the pot on the stove over low to medium heat. Bring the fat-water mixture to a low simmer. Do not rush the process; low heat is key to rendering high-quality tallow.
- Stir the melting fat occasionally to ensure even melting. It will start to release liquid as it melts.
- Continue simmering until the liquid is crystal clear and not hazy white. Additionally, you should see ground fat reducing by about ½ in size (approximately 1 hour).
- Once rendered, strain the liquid tallow into a storage container using a fine mesh strainer.
- Allow the rendered tallow to cool completely on the counter. Cover tightly and preserve in the fridge for up to 16-18 months or in the freezer for up to two years (use freezer-safe glass jars). Additionally, you can leave it outside the fridge at room temperature in the storage container for 1 to 3 months.