How to Make Beef Tallow from Brisket Trimmings

Beef tallow is beef fat that has been slowly rendered, strained, and cooled. To make it from brisket trimmings, cut or grind the fat, cook it over low heat until the fat has melted, strain out the solids, and refrigerate the finished tallow in a sealed container. I usually render mine on the smoker while the brisket cooks.

If you already trim your own smoked brisket, this recipe gives the extra white fat a useful second life. The same process works on a stove or in a slow cooker when you are not running a smoker.

What Is Beef Tallow?

Beef tallow is rendered beef fat. Low heat melts the fat away from connective tissue and small pieces of meat. After the liquid fat is strained and cooled, it firms up and usually turns pale or almost white.

Tallow is not the same as lard. Tallow comes from beef, while lard comes from pork. Suet, the firm fat found around a cow’s kidneys, can also be rendered into tallow. You do not need suet for this recipe. The white fat trimmed from a brisket works well and is what I use.

Choose Clean, White Beef Fat

Start with firm, white beef fat. Trim away as much red meat and silverskin as practical. Those pieces do not render into tallow, and leaving too much attached can give the finished fat a stronger cooked-meat flavor.

Cut the fat into small pieces or run it through a meat grinder. Smaller pieces expose more surface area, which helps the fat render more evenly.

How to Tell When the Tallow Is Done

Keep the heat low and pay attention to the fat instead of relying only on the clock. Most of the fat should melt into a clear liquid. The solid pieces will shrink and turn lightly browned. If the fat starts smoking or smells burnt, the heat is too high.

The render usually takes 3 to 4 hours or more. The size of the pieces and the heat source affect the timing, so use the visual cues above to decide when it is ready.

How I Strain and Store Beef Tallow

I strain the liquid tallow through a paper towel set inside a funnel. A fine mesh strainer also works. The goal is to remove the browned solids and small particles before the tallow cools and firms up.

Pour it into a clean, dry mason jar or another sealed container. Store the finished tallow in the refrigerator for up to 3 months. Use a clean, dry utensil each time you scoop some out. If it develops a stale or unpleasant smell, do not use it.

Ways to Use Beef Tallow

Beef tallow works anywhere you want a rich beef flavor from your cooking fat. Use it to sear meat, cook eggs, crisp potatoes, or grease a pan. You can also use it during a barbecue cook when you want to add moisture and beef flavor.

Common Problems

• The tallow smells burnt: The heat was too high. A slow render gives you more control.
• The finished tallow has particles: Warm it gently until liquid and strain it again through a finer filter.
• The tallow has a strong meat flavor: Remove more red meat and connective tissue before rendering the next batch.
• Moisture collected in the container: Make sure the jar and utensils are dry, and do not trap steam under the lid.