Yes, I was making more bone broth today, but the real score as a nice jar of tallow. This comes from the roasting stage of the cook. Again, first I blanch the bones in boiling water for few minutes to remove impurities like blood, bits of hair, and so on. Next comes the roasting. I use my air fryer on roast for about 25 minutes at 425 F. That generally gets them nice and golden brown. I also get a nice haul of pretty clean beef tallow. You’d think this makes the bone broth devoid of oils, but it isn’t so. There’s always enough for a good amount in the broth itself.
I love cooking with beef tallow. It’s a lot healthier than using seed oils. As I don’t cook a lot of pork, I don’t get a lot of cooking fats from that, but it’s wonderful as well.