Slow Cooker Beef Tallow
Learn how to make Beef Tallow in the slow cooker for an old-school cooking fat that’s rich, silky, and deeply savory. Freezer-friendly too!
Ingredients
- 1 pound raw beef fat suet or beef trimmings, cut into small pieces or ground
- 1/4 cup water
Instructions
- PREP FAT: Trim away any visible meat, blood spots, or dark pieces from the beef fat. Cut the fat into 1 to 2-inch chunks or grind it. The fat should look clean and pale.
- LOAD SLOW COOKER: Add the prepared beef fat to the slow cooker. Pour in ¼ cup water to prevent scorching during the first stage of cooking.
- RENDER: Cover and cook on LOW for 6 to 8 hours. Stir every 1 to 2 hours. At first, the fat will look cloudy and chunky. As it renders, you will see clear, golden liquid forming and hear a gentle bubbling sound.
- CHECK DONENESS: The tallow is ready when most of the solid fat has melted and the liquid looks clear and golden. You will see browned cracklings settled at the bottom.
- STRAIN: Carefully pour the hot liquid fat through a fine-mesh strainer lined with cheesecloth into a heatproof bowl. For extra-clear tallow, strain a second time through fresh cheesecloth.
- JAR AND COOL: Pour the strained liquid into a clean glass jar. Let cool uncovered at room temperature for 1 to 2 hours. As it cools, the tallow will turn solid and white. Once fully cooled, cover with a lid.
Notes
Make-Ahead: Beef tallow is naturally make-ahead friendly and ready to use as soon as it solidifies.
Storage:
Room Temperature: 1 to 2 months, only if fully rendered and moisture-free. Refrigerator: Up to 3 months. Freezer: Up to 1 year. Beginner Tip: Keep the slow cooker on LOW only. High heat can scorch the fat and give the tallow a burnt flavor. Ingredient Note: Fresh, clean fat renders the best-tasting tallow. Brisket trimmings, suet, or butcher scraps all work well. Odor Note: Rendering fat has a strong aroma. Ventilate the kitchen or use a garage or covered porch if possible.
Room Temperature: 1 to 2 months, only if fully rendered and moisture-free. Refrigerator: Up to 3 months. Freezer: Up to 1 year. Beginner Tip: Keep the slow cooker on LOW only. High heat can scorch the fat and give the tallow a burnt flavor. Ingredient Note: Fresh, clean fat renders the best-tasting tallow. Brisket trimmings, suet, or butcher scraps all work well. Odor Note: Rendering fat has a strong aroma. Ventilate the kitchen or use a garage or covered porch if possible.
Nutrition
Serving: 1 | Calories: 28cal | Protein: 8g | Sodium: 835mg | Calcium: 2mg