Air-Fryer Beef Tallow

Ingredients

• 2 lb beef cod fat (hard suet or pelvic suet) (Cut into small pieces; the creator says the piece cost £1.89.)

Steps

1. 1

   Cut the beef fat into small pieces.

2. 2

   Place the pieces in a glass tray that fits inside the air-fryer basket. Set the tray on the crisper plate if available, rather than putting the fat directly in the drawer. Leave ample space between the fat and the heating element.

3. 3

   Air-fry at 150°C (300°F) for 10 minutes.

4. 4

   Stir the fat, then air-fry for another 10 minutes at 150°C (300°F).

5. 5

   Stir a second time, then air-fry for a final 10 minutes at 150°C (300°F).

6. 6

   Strain the rendered fat through a sieve. Press the soft solids with the back of a spoon to extract the remaining oil, leaving the fibrous solids behind.

7. 7

   Allow the tallow to cool, then refrigerate it. The creator says it keeps for 12–18 months in the fridge.

Notes

The source also describes oven rendering at 110–150°C, stovetop rendering on low, and slow-cooker rendering on high (usually 121–149°C), but gives no definite cooking duration for those methods. The creator notes stovetop-rendered solids may become crisp and darker, producing a less neutral flavor. Ask a butcher for hard suet or pelvic suet if they do not recognize the term cod fat. The stated yield is not provided; servings are listed as one batch.

Nutrition per serving

• cooking fat
• gluten-free
• dairy-free
• air-fried
• make-ahead