How to Render Beef Tallow

Method

1. Cut away any bits of meat or blood spots. Chop the cold fat into small cubes, or pulse it in a food processor, or ask your butcher to grind it. Smaller pieces render faster.
2. Put the fat and water in a heavy pot or slow cooker. The water prevents scorching at the start and cooks off.
3. Heat on low. Stir every 20 to 30 minutes. Over 3 to 5 hours the fat will melt and the solids will shrink into golden cracklings.
4. When the cracklings sink and stop bubbling much, turn off the heat.
5. Strain through a sieve lined with cheesecloth or a coffee filter into clean, dry glass jars.
6. Let it cool uncovered, then seal. Store in the fridge for months or at cool room temperature for several weeks.