- Servings -
- My Notes -
- 8 ounce Beef Suet
- 1 large Jar - glass jar, sterilized
- Place the suet in a saucepan. Cook gently on a medium-low heat, stirring occasionally to keep the suet from sticking to the bottom of the pan. As the suet warms, the fat will liquefy, leaving small pieces of beef.
- Once the fat is a golden color and the beef pieces have separated, the fat is ready to be strained.
- Place paper towel over a fine mesh sieve, over a sterilized glass jar. Slowly pour the hot fat into the sieve, and let it drip into the glass jar until completely strained. Cool the oil. Discard the beef pieces.
- Store in the fridge and use as required.