Ingredients
Scale
- 3 pounds brisket fat
- 1 cup of water
Instructions
- In a medium sized pot add beef brisket trimmings and 1 cup of water.
- Cook trimmings over medium low heat until the fat has rendered down, stirring ever 20-30 minutes or as needed to prevent chunks of fat or meat from sticking to pot. The tallow as it renders from the fat should be simmering not boiling.
- After about 2-3 hours the fat should all be rendered down. Remove the large pieces of meat with tongs or a slotted spoon.
- Strain liquid tallow with cheesecloth, coffee filter or a regular strainer lined with a few layers of paper towel.
- Pour the strained tallow into an airtight container. For best results and shelf life, refrigerate tallow or store in a cool place.