You probably already know how to make tallow from beef fat and trimmings, but did you know you can also make it from bone soup and marrow? This post provides a step-by-step guide on how to do that, ensuring you get two useful products with no waste.
Beef bones often contain fat even after trimming, and they are usually inexpensive. You can get them from your butcher for a very low price. For example, in Africa( Kenya), a kilogram of beef bones costs less than $1—a great bargain. Now, let’s get into the recipe.
For this recipe, you’ll need a slow cooker or a device with a slow cook function, such as an Instant Pot or any pressure cooker. The process takes quite a while, ranging from 12 to up to 20 hours
Ingredients & Equipment
- Oven- (Optional)
- Instant Pot / Slow Cooker
- Salt
- 2Kg Bones
- Sat
- Jars
Procedure
Preparing the Bones
Roasting bones is an optional but highly recommended step. This process enhances the flavor and efficiency of tallow extraction. Roast the bones in the oven at 400°F for 10-15 minutes, breaking down the collagen and unlocking intense flavors.
Transferring to the Cooker
After roasting, transfer the bones to a slow cooker or Instant Pot. Add enough water to cover the bones, and incorporate an ounce or two of apple cider vinegar and a dash of salt to enhance the cooking process.
Slow Cooking the Broth
Slow cook the bone broth for 10-12 hours, or up to 20 hours for optimal results. If using a pressure cooker or Instant Pot, ensure it is set to the slow cooker function.
Cooling and Separating
Once cooking is complete, refrigerate the batch for at least 6 hours or overnight. This cooling process allows the top layer to solidify into a tallow disc, while the bottom turns into a jelly-like broth.
Extracting and Cleaning the Tallow
Carefully remove the tallow disc and rinse it with cold water. Trim off any bone pieces or impurities, then melt it down. Strain or filter the melted tallow to ensure it is clean and pure.
Clarifying the Tallow
For pure, odorless, and tasteless tallow, clarify it by adding water and melting it down again. Repeat the filtering process to remove any remaining beefy flavor.
Storing the Bone Broth
Maximize the use of your bone broth by melting down the jelly-like broth, filtering it, and canning it in jars. Store the jars in the refrigerator for convenient use in future recipes.
Storing Your Tallow
Store the tallow in the pantry for up to 6 months without refrigeration. Ensure it is kept away from light to maintain its quality and prevent spoilage.
Beef Bones Tallow
Equipment
- Oven optional
- Slow Cooker/ Pressure Cooker/ Instant Pot
Ingredients
- 2 kg beef bones preferably marrow and knuckle bones
- Enough water to cover the bones in the slow cooker or Instant Pot
- 2-3 tablespoons apple cider vinegar
- 1 teaspoon salt
- Optional: Vegetables for added flavor e.g., 1 onion, 2 carrots, 2 celery stalks, all roughly chopped
Instructions
- Preheat oven to 400°F (200°C). Roast 2 kg of beef bones for 10-15 minutes to enhance flavor and break down collagen.
- Place roasted bones in a slow cooker or Instant Pot. Add enough water to cover the bones.
- Add 2-3 tablespoons of apple cider vinegar and 1 teaspoon of salt. Optionally, add roughly chopped vegetables (1 onion, 2 carrots, 2 celery stalks) for additional flavor.
- Set the slow cooker on low and cook for 10-12 hours, or up to 20 hours for a richer broth. If using an Instant Pot, use the slow cook function.
- Once cooking is complete, refrigerate the batch for at least 6 hours or overnight.
- Remove the solidified tallow disc from the top. Rinse with cold water and trim any impurities.
- Melt the tallow and strain it through a fine mesh sieve or cheesecloth to remove any remaining particles.
- For purer tallow, add water, melt it again, and repeat the straining process to remove beefy flavors.
- Melt the jelly-like broth, filter it, and can it in jars. Store in the refrigerator.
- Store the tallow in an airtight container in the pantry for up to 6 months, away from light.
Notes
- Roasting the bones at 400°F (200°C) for 10-15 minutes significantly enhances the flavor and aids in collagen breakdown.
- Adding apple cider vinegar helps draw out minerals from the bones, enriching the broth.
- Slow cooking for 10-12 hours, or up to 20 hours, ensures a rich, flavorful broth and efficient tallow extraction.
- Allow the broth to cool in the refrigerator for at least 6 hours or overnight to properly separate the tallow from the broth.
- To achieve pure, odorless, and tasteless tallow, consider clarifying it by melting it with water and straining multiple times.
- Properly strained tallow can be stored in an airtight container in the pantry for up to 6 months. Keep it away from light to maintain quality.
- The jelly-like broth can be melted, filtered, and canned in jars for refrigeration. Warm it up as needed for recipes.
- Ensure all equipment and containers used for storage are clean and dry to prevent contamination.
- Utilizing both the tallow and the broth ensures no part of the bones goes to waste, maximizing the value of your ingredients.
Nutritional Information
Here is the approximate nutritional information for beef tallow per 100 grams:
- Calories: 902 kcal
- Total Fat: 100 grams
- Saturated Fat: 50 grams
- Monounsaturated Fat: 42 grams
- Polyunsaturated Fat: 4 grams
- Cholesterol: 109 mg
- Sodium: 0 mg
- Total Carbohydrates: 0 grams
- Protein: 0 grams
Please note that these values can vary slightly based on the specific composition and source of the beef tallow. Tallow is primarily composed of fats, with a high proportion of saturated fats.
Is Tallow Healthier Than Olive Oil?
| Nutrient | Beef Tallow (per 100g) | Olive Oil (per 100g) |
|---|
| Calories | 902 kcal | 884 kcal |
| Total Fat | 100 g | 100 g |
| – Saturated Fat | 50 g | 14 g |
| – Monounsaturated Fat | 42 g | 73 g |
| – Polyunsaturated Fat | 4 g | 11 g |
| Cholesterol | 109 mg | 0 mg |
| Sodium | 0 mg | 2 mg |
| Total Carbohydrates | 0 g | 0 g |
| Protein | 0 g | 0 g |
In conclusion, while grass-fed beef tallow offers high levels of Vitamin D and Choline, and its naturally occurring saturated fats are considered healthier than those in processed seed oils, it still contains cholesterol.
On the other hand, olive oil is praised for its heart-healthy monounsaturated fats, vitamin E, and antioxidants, and it does not contain cholesterol. Both fats have their nutritional benefits, but moderation and consideration of individual health needs should guide their consumption.
Links
Fall-Off-The Bone Oxtail Recipe(Cow’s Tail)
Crispiest Seasoned Air Fryer French Fries
