In case your data of beef tallow is restricted to the oft-circulated story that it as soon as graced the fryers of McDonald’s and made the french fries golden, wealthy, and scrumptious with a savory word, you then’re forgiven. Whereas that is true, beef tallow just isn’t among the many better-known or used cooking fat. Olive oil, butter, and vegetable oil are continuously known as for in recipes, and, amongst animal-derived fat, pork lard and even bacon fats get extra play. It is a disgrace, as beef tallow is a wonderful fats for purposes starting from deep-frying and utilizing instead of cooking oils to including an sudden increase of taste in pot pies. However how do you extract beef tallow anyway?
Whereas processed beef tallow is out there commercially, it’s fairly easy to supply at house with the precise know-how and components readily available. Tasting Desk lately spoke with superstar chef David Burke, who’s a featured chef at this yr’s Flavors of the Open offered by DOBEL earlier than the U.S. Open, about what tallow is precisely and learn how to make it. “Since beef tallow is beef fats that has been rendered, it is a easy matter of slicing off the surplus from main cuts after which chopping it to arrange for rendering,” explains Burke. “Technically, earlier than it is rendered it’s suet.”
Extracting beef tallow is a sluggish however easy course of
To supply a little bit extra perception, what David Burke is saying is that you simply want some giant cuts of beef if you wish to make a major quantity of beef tallow. As an expert chef, he has entry to primal cuts — these larger ones which are damaged down into portion cuts for steaks and roasts. Whereas the smaller cuts have fats that may be trimmed if desired, word that you’re robbing them of fats and taste. Higher to depend on the fats that’s typically already trimmed from bigger cuts, which may be obtained by shopping for a extra sizable, fattier minimize or asking a butcher to avoid wasting trimmings for you.
From there, minimize away as a lot extra meat and different tissue that’s nonetheless hooked up to the fats. The fats ought to then be chopped into comparatively uniform items in order that it melts evenly. Place these items right into a pan over reasonably low warmth or place it in a low oven with a little bit of water and permit the fats to slowly soften into liquid tallow. There’ll doubtless be some strong bits, however fear not, as these may be skimmed off with a fantastic mesh spider, or you may rigorously pressure the vat. Your beef tallow can be utilized right away for any variety of makes use of or allowed to chill and saved within the fridge for later use.
