If you’ve followed my Beef Bone Broth recipe, you know it comes with a bonus: beef tallow! This versatile, nutrient-rich fat is perfect for cooking and is easy to make if you follow these steps.

Simmer Your Broth
To produce a generous amount of beef tallow, you need fatty cuts and bones. I recommend using oxtails, marrow bones, or other fatty, meaty cuts. These not only give your broth incredible flavor but also provide the fat needed to create tallow.

Adding vinegar to the broth is key. It helps draw out minerals and nutrients from the bones while aiding in the separation of the fat during the cooking process. Let your broth simmer on low heat for 12+ hours—this slow and steady method allows the fat to fully release from the meat and bones, creating a nutrient-dense broth and plenty of tallow.

✨ Why Fatty Bones and Vinegar?

• Fatty bones (like oxtails) provide a high fat content that renders into tallow.
• Vinegar breaks down the connective tissues, making it easier for the fat and nutrients to separate during cooking.

Strain and Cool
Once the broth is ready, strain it into jars and allow it to cool completely in the fridge. After a few hours, you’ll notice a thick, solidified layer of fat forming on top—this is your beef tallow.

Remove and Clean the Tallow
Carefully lift the solidified fat off the top of the broth. You’ll see impurities clinging to the bottom of the tallow.

Refine the Tallow
To clean it, place the solid tallow in a small pot and gently melt it over low heat. Let it cool slightly, then allow it to solidify again. The impurities will settle at the bottom once it re-hardens. Remove the tallow and scrape off the impurities.

Repeat Until Clean
For the smoothest, purest tallow, repeat the process of melting, cooling, and scraping impurities a few times until the fat is completely clean.

Store and Enjoy     
Once your tallow is clean, store it in a jar at room temperature or in the fridge. Use it for cooking, frying, or even as a natural skincare ingredient!

✨ Pro Tip: The better the bones and meat, the more tallow you’ll get. Oxtails are my go-to for a generous yield!