How to Make Beef Tallow
Homemade beef tallow is one of our favorite smoker essentials. Made from rendered brisket or oxtail fat, it’s rich, flavorful, and easy to make at home. Use it in place of oil or butter for grilling meats, roasting potatoes or searing veggies.
Servings: 2 cups
Calories: 115kcal
Equipment
- Large pot
- Mesh strainer
- Glass jars
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.
Nutrition
Serving: 1tablespoon | Calories: 115kcal | Protein: 13.24g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5.4g | Cholesterol: 13mg
