You may hear pitmasters talk about beef tallow like it's some secret ingredient. It's simply rendered beef fat that gives meats and veggies extra flavor and something you can easily make at home from the trimmings most people toss. It will become one of your go-to essentials.
Once we realized how simple it is to make beef tallow at home, we haven't gone back to store-bought. Almost every time we prep oxtail or another beef dish, we save the fat, render it low and slow, and end up with jars of tallow that we use for so many things. It's great on everything from electric smoker pulled pork to roasted potatoes. It's budget-friendly, flavorful, and one of those "once you know, you know" smoker essentials.
What You'll Need
- Raw beef fat. Trimmings from brisket, oxtail, short ribs or other fatty beef cuts.
- Sharp knife
- Heavy pot or Dutch oven
- Fine mesh strainer or cheesecloth
- Clean glass jars for storing
How to Make Beef Tallow
- Step 1: Trim any meat or silver skin from your beef fat. Smaller pieces melt more evenly and prevent scorching.
- Step 2: Add the fat to a pot and set it over the lowest heat. Let it slowly melt into a liquid.
- Step 3: Stir every 30 minutes with a wooden spatula, scraping the bottom of the pan to release any bits that stick.
- Step 4: Pour through cheesecloth or a fine strainer into jars. As it cools, it'll solidify into creamy, off-white tallow.
How to Use Beef Tallow
- Flavor boost: Brush it on before wrapping or reheating smoked meats to keep them juicy.
- Searing: Use it to brown chicken or start sauces.
- Flavor builder: Swap it for oil or butter when sautéing or roasting veggies. It's great on potatoes!
Pro Tips from Our Backyard
- Use a mix of soft and firm fat trimmings for the smoothest tallow texture.
- Go low and slow. High heat can burn your tallow, giving it a bitter taste.
- Stir occasionally. Keeps the fat from sticking to the bottom of the pan and ensures even rendering.
- Strain twice. For a smooth tallow, strain it a second time through a mesh strainer or cheesecloth.
Storage
- At room temp: Store in a sealed jar for up to 1 month in a cool, dark place.
- Fridge: Beef tallow stays good in the fridge for up to 3 months.
- Freezer: If you have a lot, store some in the freezer for up to a year. Defrost before using.
If the tallow develops an off smell or discoloration, it's time for a fresh batch.
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How to Make Beef Tallow
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Ingredients
- 2 pounds beef fat trimmings, from brisket, oxtail, or short ribs
Instructions
- Trim and cut the fat from your meat. Cut the fat into 1-inch chunks so it renders evenly.
- Place the fat in a heavy pot or Dutch oven over low heat for 3-4 hours. Stir every 30 minutes with a wooden spoon or spatula to prevent burning.
- Scrape the bottom of the pan as needed to release any stuck-on bits and prevent burning. Do not let it boil.
- Pour the liquid through a fine mesh strainer or cheesecloth into a heatproof jar to strain out any sediment.
- Let cool to room temperature. Once solid, store sealed at room temperature for up to 1 month or in the fridge for up to 3 months.
Notes
- Use beef tallow for brushing smoked meats, searing veggies, or roasting potatoes.
- Store in a sealed jar for up to 1 month in a cool, dark place or 3 months in the fridge.
Equipment Needed
- Large pot
- Mesh strainer
- Glass jars
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