Instructions

Stovetop Method

• Cut the beef fat into small pieces.
• Place the cut fat pieces into a large, heavy bottom pot, and add in the water.
• Turn the heat to medium-low and slowly render the tallow for 6-8 hours. Stir occasionally to ensure the cracklings don’t stick to the bottom of the pot.
• Once the meat pieces are crispy, remove the pot from the heat and allow it to cool to room temperature.
• Use a slotted soon to remove the crispy beef pieces.
• Once cooled (but not solid), strain the liquid beef tallow through a fine mesh strainer.

Instant Pot Method

• Cut the beef fat into small pieces.
• Place the cut fat pieces into the instant pot with 1/4 cup of water.
• Secure the lid and turn on low pressure for 1 – 1 1/2 hours.
• Once finished, allow the steam to release naturally for 15 minutes.
• Use a slotted spoon to remove the larger beef crisps and pieces.
• Let the tallow cool to room temperature before straining. The fat will be very hot and can burn the skin.
• Once cooled, strain through a fine mesh strainer over a glass bowl.
• Pour the strained tallow into a glass jar and refrigerate.