🍳Pure & Simple Beef Tallow 🐄
Beef tallow is simply rendered fat from beef, typically sourced from fatty trimmings around the kidneys or other cuts like brisket. After slowly cooking this raw fat, strain the liquid and let it cool. The end result is a solid, creamy-white tallow that is both versatile and delicious.
One of the main reasons I make beef tallow is that it’s a drastically healthy option compared to highly processed vegetable and seed oils. It also has a high smoke point, perfect for frying, sautéing, and roasting. Don’t be surprised if you notice an extra boost of flavor in your dishes, too—tallow’s subtle beefy essence is irresistible in everything from roasted vegetables to crispy fries. Beyond the kitchen, beef tallow also boasts nourishing fatty acids that can be beneficial for the skin. In fact, many people purify their tallow further to create moisturizers and salves.
Whenever I have leftover fat trimmings, I save them in the freezer, and when I have enough, I make Tallow. If you don’t have any on hand, many local butchers will sell beef fat for a great price.
While some folks like to grind the fat before rendering, I find that the pressure cooking approach eliminates the need for an extra (and messy) step.
The best part? Properly rendered tallow lasts a good long while. Depending on how you store it, tallow can remain shelf-stable on the counter for several weeks to a few months, especially if you keep it in a clean, airtight container away from direct heat and light. In the fridge, it can stay fresh for 6–12 months, and in the freezer, it can last even longer, up to a year or two!
I’m thrilled to share my “Pure & Simple Beef Tallow” recipe with you. Not only does it cut back on waste by making use of leftover fat trimmings, it’s also a cost-effective and flavorful staple in my kitchen. Let’s dive into the process so you can enjoy high-quality beef tallow in your cooking and beyond!
Beef Tallow Recipe
Difficulty Level: 4 Meatballs
Prep Time: 1 Hour
Cook Time: 1 Hour
Servings: N/A
- 1–5 pounds of beef fat (cut into 1-inch pieces)
- 2 cups of filtered water
Place the chopped beef fat in your Instant Pot, along with 1 cup of water.
Secure the lid with the vent in the closed position and set the Instant Pot to pressure cook on high for 1 hour.
Carefully release the pressure, remove the pot, and pour the contents through a fine-mesh strainer set over a wide bowl.
Use the solid bits left in the strainer to make Chicharrón de Res (Beef Cracklings).
Let the strained liquid cool for at least 1 hour, then refrigerate it overnight to solidify.
Lift the solid tallow off the water, and use a knife to scrape away any meat bits from the bottom.
Wipe the tallow with a clean cloth or paper towel to remove as much moisture as possible and let it air dry for at least an hour.
Remelt the tallow and pour it into clean mason jars for storage.
Now you can use your tallow as you would any high-heat cooking oil.
Purifying Tallow for Skin Care:
Scrap any impurities off of the bottom of the tallow cake.
Place the tallow in the Instant Pot with 1 cup of water and Pressure cook on High for 5 minutes.
Carefully release the pressure and skim off any impurities floating on top.
Place tallow and 1 cup of water in the instant pot and cook on high pressure for 5 minutes.
Skim off any impurities floating on the top.
Strain the mixture through a fine-mesh strainer and cheese cloth.
Allow the liquid tallow to cool for at least 1 hour, then refrigerate it overnight to solidify.
Repeat these steps until there is no odor or visible debris.
Wipe the tallow with a clean cloth or paper towel to remove as much moisture as possible and let it air dry for at least an hour.
Remelt the tallow and pour it into clean, shallow mason jars.
Place the lids on while the tallow is hot to create a vacuum seal, or let it solidify first and use a vacuum sealing device.
Now, you can use this purified tallow to moisturize your skin or to make candles.