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Grassfed Beef Tallow French Fries Recipe

Oh, the good ol' days, when fast food joints served up beef tallow fried french fries. Deliciously fluffy on the inside, crisp and golden on the outside. While it's near impossible to find a tallow fried french fry at a restaurant (thanks to the rise in cheap, processed seed oils)...it's surprisingly easy to make your own, at home! A lower temperature fry followed by a high temp fry is the key to crispy, yet fluffy french fries. Rendering beef tallow is super hands off and won't even take all day in the slow cooker. Grassfed tallow is liquid gold with a high smoke point, perfect for everything from deep frying french fries, chicken tenders, or searing a steak. It's an excellent source of CLA, a fatty acid rich in vitamins A, D, E, and K which has been shown to help increase fat loss. Ditch the processed stuff and kick it old school – grassfed tallow, baby!  

INGREDIENTS

INSTRUCTIONS

For the Tallow –

Using a sharp knife, cut the suet into small chunks. This is far easier to do when the fat is cold. In batches, add to a food processor or high-speed blender, and blend until finely ground. Add to slow cooker and continue this process until all suet has been ground.

Cook for 5-6 hours on low, until golden crispy bits are floating on the top of the rendered tallow. Prepare a stainless steel fine mesh strainer lined with cheesecloth over a very large spouted bowl or measuring cup, and pour the tallow into it. Discard the crispy bits. 

Transfer tallow to your preferred storage container – we prefer a parchment paper lined 9x13 pan (glass jars work great too but can be hard to get tallow out when cold). Allow the tallow to set for a couple of hours. It'll turn a creamy white color when solid. For longterm storage, lift tallow out of the pan by the edges of parchment paper and cut into squares. Store in a container or gallon sized bag in the fridge (though many store at room temperature) for about a year. If even longer term storage is required, you can freeze it. When using for deep frying, strain tallow when done cooking with it, and return to storage container for reuse.

For the French Fries –

Peel the sides of potatoes, leaving skin on the ends. Cut the potatoes into matchsticks (start with about 1/3 inch thick slices, then cut into sticks). 
Fill a large bowl with filtered water and soak potatoes for at least 30 minutes (up to 24 hours). This will help remove the excess starch from the potatoes, make them crispier after frying, and keep them from oxidizing.  Remove potatoes from the water to a clean kitchen towel and pat dry completely. 

Heat tallow in a heavy stock pot or dutch oven fitted with a deep-fry thermometer  to 325°F. We used about 5 cups of tallow, but this will vary on the size of your pot. 
Add about two small handfuls of potatoes to the tallow. There should be about one inch of fat above the potatoes. Par cook until potatoes are light brown, 5 to 8 minutes. Manage heat to maintain 325°F (temperature will drop when potatoes are added). Remove potatoes, gently shaking off excess tallow, and let drain on wire rack set over a sheet pan. Repeat until all of the potatoes are par cooked.
Raise the temperature of the tallow to 350°F

Cook potatoes again, a couple handfuls at a time, until golden brown, about two minutes. Remove from tallow, shake off excess fat, and add to a large bowl. Season with kosher salt while shaking the bowl. Repeat this process until all potatoes are cooked. Enjoy immediately!

We hope you love this recipe. If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our grassfed beef suet – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states), which always allows you to add extras like beef suet or premium steaks.

Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

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