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what to do with beef tallow?

Lady_Tenar Jul 6, 2011 02:28 PM

I just made a pot of homemade grass-fed beef stock and it turned out great. But now I've got this big frisbee of tallow floating on the surface and I need to figure out something to do with it. It's been seasoned with all the things I put in the stock so sweet dishes like suet pudding are out. Anyone have any ideas for particular good uses for it? I wouldn't want to throw out all that precious fat!

  1. e
    ESNY Jul 6, 2011 02:33 PM

    french fries

    1 Reply
    1. re: ESNY
      Lady_Tenar Jul 6, 2011 02:35 PM

      lol. That would take a LOT of tallow. I just have what's on the surface of my stock. It's a fair amount, too much to throw away but absolutely not enough for any kind of deep frying.

    2. j
      Joebob Jul 6, 2011 07:42 PM

      Save and add to it occasionally until you have enough to deep-fry pork chunks, an orange, and spices to make carnitas. I get a lot of fat from US beef, render it, etc.,etc...carnitas!

      1. ipsedixit Jul 6, 2011 09:18 PM

        Corn bread.

        1. a
          Altarbo Jul 7, 2011 12:40 AM

          I'm envious of you're predicament. ;) Here are two of my favorite uses for tallow.

          Green beans. They're still in season. Preheat the oven to 420F. Wash and snip the beans. Rub enough tallow to make them shiny. Crack some black pepper and create a brief shower of flaky salt. Bake 10-20 minutes. (You could bake other veggies like this if you hate greens beans.)

          Roux. The tallow will permeate the whole dish with beefiness. Beef stroganoff perhaps? My favorite bacon soup has bacon drippings as the roux base for the same reason. Bacon flavoured goodness permeates every sip, accented by brief intense crunches of bacon.

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