Beef Tallow
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Beef Tallow

Recipe by TraditionalDifficulty: Simple

Beef Tallow is an excellent fat to use in a low carb diet. Just like butter and ghee, the beef tallow can be used for high temperature cooking or frying without losing it's excellent qualities. It gives a rich taste to the dishes, and because of its structure our body can use it rapidly as an energy source.
Key in the preparation is taking the time...the fat should melt in a steady low temperature so it doesn't reach boiling point or burning.

What you'll need:

  • 1 kg high quality, organic beef fat

  • A skillet with a thick bottom to permit the slow melting process

  • Patience and time:)

  • A Stainless steal strainer and a clean cotton towel/mash if you wish

  • A clean, sterilised jar

Method:

  • Give a rinse to the fat you bought and damp it dry
  • Cut into smaller pieces if needed. you can also grind it to quicken the process. The smaller, the faster it will go
  • Preheat your pan and add the fat
  • You can move it around every once in a while.
  • When all the fat has molten, pour it through the strainer into your sterilised jar. If you would like it completely clear, use a clean towel on top of the strainer for extra filtering. cover well and let set with the jar UP SIDE DOWN.
  • The tallow will harden and change it's colour, that's completely normal. keep in vacume in your pantry or for longer shelf life, or after opened, in the fridge.

Notes

  • The tallow can vary slightly in colour according to the breed of the animal or what it was fed.