Beef tallow is gaining popularity as a cooking fat due to its high saturated fat content and rich supply of fat-soluble vitamins. Experts, including chef Austin Stull, recommend using rendered tallow in recipes requiring clarified butter and suggest infusing it with flavors like thyme and garlic. However, it's advised to use the tallow only one additional time after its initial rendering to prevent oxidation and rancidity, which occurs when additional food particles are incorporated from subsequent uses.
Rendered beef fat is great to use in any recipe or technique that calls for clarified butter. I like infusing it with aromatics like thyme and garlic.
Once you've cooked something else with your beef tallow, the bits and pieces of that food will be incorporated with the beef fat, risking rancidity.
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