Waste not, want not when it's so easy to make tallow, a delicious high heat cooking fat, from a lump of beef fat (suet) and use up the forgotten bits of the harvest.
Why Grass-Fed Tallow?
Unlike their grain-fed counterparts, grass-fed cows offer a uniquely rich fat profile. The benefits of a pasture-based diet means higher levels of CLA: This fatty acid has been linked to health benefits like reducing inflammation and boosting immunity and is abundant in grass-fed fat.
A vitamin powerhouse: Get your daily dose of vitamins A, D, and K2 from this natural source.
Flavorful fat: Experience the distinct, earthy depth only grass-fed tallow can deliver to your pan.
From Suet to Tallow: Rendering
The good news is that transforming farm-fresh suet into culinary gold is easier than you think! Gather these simple tools:
* Slow cooker: This slow and steady approach yields perfect tallow. (If you don't have a slow cooker, a large pot will do)
* A fine-mesh strainer or cheesecloth to filter your fat.
* Clean jars or silicone molds like ice cubes, flowers, hearts, etc (the size of a pat of butter) that I find easy to grab from the fridge or freezer when cooking
Directions:
- Figure 1 pint of tallow per 1 lb suet
- Cut the suet into bite-size pieces or cubes and add to slow cooker (or pot)
- Turn slow cooker on low and let the fat slowly warm up and melt out of the suet. It can take 6-12 hours until the suet melts and leftover "cracklings" are crunchy.
- Strain the molten treasure into clean jars or molds, leaving the cracklings behind for a later snack (they're delicious!).
- Let the tallow cool entirely and solidify, ready to unleash its culinary magic
- freeze or refrigerate to maintain freshness
Culinarily Yours: Embracing Tallow's Versatility
This farm-crafted fat isn't just for candles (although it makes amazing ones!). Tallow shines in the kitchen, boasting a high smoke point (around 420°F) ideal for:
Crispy potatoes to juicy steaks. I use tallow in my pan-frying to add additional depths of flavor and texture.
Moist, flavorful roasts: I baste my roasts with butter or tallow for deep, rich, beefy flavor and to ward off dryness.
Beefy Stir Fry: add depth of flavor to stir fry or fried rice.
