How To Render Beef Fat - Beef Tallow

How To Render Beef Fat - Beef Tallow

Subscribe to our YouTube Channel

Growing up there was always a tub of beef fat in the kitchen for cooking and frying. Every once in a while Gran would go to the butcher or abattoir and get some muscle fat trimmings that she'd render down in the oven and then use over the next month or two.

Watch the recipe video

Rendering+Beef+Fat+B.jpg
How To Render Beef Fat - Beef Tallow || Glen & Friends Cookinghttps://youtu.be/tY9ZzJF5_xwGrowing up there was always a tub of beef fat in the kitchen for cooking and frying. Every once in a while Gran would go to the butcher or abattoir and get some muscle fat trimmings that she'd render down in the oven and then use over the next month or two. It was never called Tallow - this was just beef fat. Tallow was made the same way, except she would use 'leaf' or 'organ' or 'internal' fat (same as when she made pork lard). Tallow has a slightly different composition so it's hard at room temperature, and better for soap and candles. What we are making here today is about the consistency of butter at room temperature and is great for frying, deep frying, Yorkshire puddings and other cooking where you need a fat with a deep rich flavour. I just get as much muscle fat as the butcher will give me, trim out most of the muscle that's left in it, and chop it coarsely. No need to grind it fine, or remove every last piece of flesh - you can do those things if you really believe it needs to be done... but I don't, my Grandmother didn't and it's always fantastic. Another piece of advice that most give is to put water in the bottom of the pot - "so it won't burn" - no need for that either... you are setting your oven at 225ºF to 250ºF and beef fat doesn't start to smoke until over 400ºF. So unless your oven is waaaaaaay off there is no real danger of it burning. Adding water just causes problems later because you need to boil it off. #LeGourmetTV #BeefFatVsTallow #RenderingFat Le Gourmet TV is the #1 premium food and recipe channel on Youtube. Le Gourmet TV gives you a fresh look at the culinary world, chefs, kitchen trends, and tasty recipes. Each week we will upload 2 new everyday food videos where the recipes are tested, tested, and tested again. You can trust us when we say the recipe works. Check out our Recipes and Cooking Youtube Channel: https://www.youtube.com/legourmettv Visit our Le Gourmet TV Recipes, Cooking, Food, and Drink Website: http://www.legourmet.tv/ Visit our Homebrew Beer channel: https://www.youtube.com/brewhouselegourmettv Visit our Travel channel: https://www.youtube.com/touristatv #GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks -~-~~-~~~-~~-~- Please watch: "🔵 How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!! https://www.youtube.com/watch?v=8dsEXbjfc_I -~-~~-~~~-~~-~-https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5ca8c434ee6eb021e66207cb/1554564179387/Rendering+Beef+Fat+C.jpeg?format=1000w

How To Render Beef Fat - Beef Tallow

Yield: 10
Author:
Growing up there was always a tub of beef fat in the kitchen for cooking and frying. Every once in a while Gran would go to the butcher or abattoir and get some muscle fat trimmings that she'd render down in the oven and then use over the next month or two. It was never called Tallow - this was just beef fat. Tallow was made the same way, except she would use 'leaf' or 'organ' or 'internal' fat (same as when she made pork lard). Tallow has a slightly different composition so it's hard at room temperature, and better for soap and candles

ingredients:

  • Beef Fat

instructions:

  1. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. Every once in a while Gran would go to the butcher or abattoir and get some muscle fat trimmings that she'd render down in the oven and then use over the next month or two. It was never called Tallow - this was just beef fat. Tallow was made the same way, except she would use 'leaf' or 'organ' or 'internal' fat (same as when she made pork lard). Tallow has a slightly different composition so it's hard at room temperature, and better for soap and candles.
  2. What we are making here today is about the consistency of butter at room temperature and is great for frying, deep frying, Yorkshire puddings and other cooking where you need a fat with a deep rich flavour.
  3. I just get as much muscle fat as the butcher will give me, trim out most of the muscle that's left in it, and chop it coarsely.
  4. No need to grind it fine, or remove every last piece of flesh - you can do those things if you really believe it needs to be done... but I don't, my Grandmother didn't and it's always fantastic.
  5. Another piece of advice that most give is to put water in the bottom of the pot - "so it won't burn" - no need for that either... you are setting your oven at 225ºF to 250ºF and beef fat doesn't start to smoke until over 400ºF. So unless your oven is waaaaaaay off there is no real danger of it burning. Adding water just causes problems later because you need to boil it off.

Calories

100
Le Gourmet TV Recipes,beef tallow,rendering fat,how to render beef fat,how to render beef fat for cooking,how to render beef fat in the oven,rendering beef fat trimmings,rendering beef fat for cooking,rendering beef fat for dripping,beef fat for frying,beef fat for cooking,how to render beef fat for frying,cooking with beef tallow,cooking with beef fat,cooking with beef suet,rendering beef suet,rendering suet for cooking,tallow vs suet,fat vs tallow
food, cooking,
american
Created using The Recipes Generator
How To Make Deep Fried Steak - Recipe

How To Make Deep Fried Steak - Recipe

How To Make Measured Dry Cure Bacon At Home

How To Make Measured Dry Cure Bacon At Home