Beef tallow is a rich, shelf-stable fat that adds depth of flavor to roasts, fries, and even pastries.
Here’s how I render it the professional way.. clean, efficient, and with maximum yield.
INGREDIENTS & TOOLS:
- Clean beef suet (Meat Madam’s suet comes pre-cleaned, but feel free to rinse briefly if you prefer).
- 10ml of water.
- Non-stick pot or saucepan.
- Fine mesh strainer or cheesecloth.
- Heat-safe glass jar or container for storage.
- Wooden spoon.
STEP-BY-STEP INSTRUCTIONS:
1. Using a sharp knife or kitchen scissors, cut the suet into small, even chunks, roughly 1–2 cm pieces. The smaller the better; this helps it melt faster and more evenly.
2. Place the chopped suet into your pot, add about 10ml of water, not much, just enough to prevent scorching at the start.
3. Set your pot over low to medium-low heat. This isn’t a rush job, slowly, the fat will begin to melt. Stir occasionally to keep the pieces from sticking or browning.
4. As the fat renders, you’ll notice bubbling and foaming. This is moisture escaping, it's perfectly normal. Keep cooking until the bubbling reduces and you're left with golden liquid fat and small, crispy bits (these are called cracklings, and they're delicious).
6. Allow the tallow to cool at room temperature. It will gradually solidify into a creamy, off-white fat. Store in an airtight container. It can last for months in a cool cupboard, and even longer in the fridge.
WHAT YOU CAN USE IT FOR:
✅Frying
✅Greasing roasting pans
✅Making savory pies or biscuits
✅ Cooking soups or stews to enhance flavour
Pro Tip:
Beef tallow is cost effective because it can be re-used multiple times.
The crispy bits left behind (cracklings) can be salted and used as toppings for salads or eaten as a crunchy snack.
