If you’ve never made garlic confit before, you’re in for a treat. This mellow, spreadable garlic transforms meals in the best way—without overpowering the dish. Today, we’re using beef tallow instead of traditional oils for a rich and savory twist on this classic slow cooking method.

This version makes just enough for one serving, which is perfect when using beef tallow since it hardens at room temperature. It’s a great way to enjoy a small batch without the hassle of storing large amounts in separate containers.

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Ingredients Needed For Garlic Confit

1–2 whole heads of garlic, peeled
Enough beef tallow to completely cover the garlic in a small skillet
Optional: fresh thyme, bay leaves, or other fresh herbs for flavor

Instructions for Making Garlic Confit with Beef Tallow

Peel the Garlic

Start by peeling 1–2 whole heads of garlic. You’ll want each clove separated and fully peeled. This might seem like a lot of garlic, but trust the process—this is for garlic lovers! You can use the side of a knife or the back of a spoon to lightly crush the cloves, which makes peeling easier, or try shaking them in a covered bowl to loosen the skins. Set the peeled garlic cloves aside.

Melt the Beef Tallow

In a small skillet or saucepan, add enough beef tallow to completely cover the peeled garlic. Since beef tallow hardens at room temperature, we’re keeping this to a small batch—just enough to enjoy right away or over the next few days. Gently warm the tallow over medium-low heat until it’s fully melted.

garlic confit in a small bowl next to a few sprigs of thyme and a head of garlic

Add Garlic and Optional Herbs

Once the tallow is melted, add your peeled garlic cloves to the pan. If you’d like to infuse additional flavor, toss in a few fresh thyme sprigs, a bay leaf, or even some black peppercorns. These fresh herbs will give the final product a subtle, aromatic boost.

Simmer Slowly

Let the garlic simmer gently in the tallow for about an hour. This is a low temperature, slow cooking method—avoid turning up the heat. You’re aiming for soft, golden brown garlic, not crispy or dark brown. Stir occasionally to make sure nothing is sticking to the bottom and to evenly cook the cloves. If the oil begins to bubble too much or the garlic starts to brown quickly, reduce the heat.

Check for Doneness

After about an hour, check the garlic by pressing a clove with the back of a spoon—it should be tender, golden, and almost mushy. That means it’s ready! You can cook a little longer if needed, but make sure it never goes past golden brown.

Cool and Serve

Carefully remove the skillet from heat and allow the garlic and tallow to cool slightly. Use a slotted spoon to transfer the garlic to a small serving dish, or keep it submerged in the tallow for storing.

Store Safely

Once fully cooled, store the garlic and tallow together in the fridge in an airtight container. Because this uses a natural fat like beef tallow and fresh garlic, it must be refrigerated. Use within a few days for best flavor and to minimize the risk of botulism. Do NOT leave it at room temperature for a long period of time.

Comparing Fats for Garlic Confit

Beef tallow adds a deep, savory flavor that makes the garlic taste rich and hearty. But you can try other fats too—like duck fat for a more traditional feel, or even a neutral oil like grapeseed oil if you want the garlic to shine more. Each fat brings out different flavors, so feel free to experiment and see which one you like best.

Helpful Tips

If this is your first time making garlic confit, don’t stress. Just keep the heat low and give it time. The garlic should get soft and golden, not dark or crispy. If you’re unsure, check it after 45 minutes and keep an eye on it.

Flavor Pairing Ideas

Garlic confit goes with so many different foods. It’s amazing spread on toast (my absolute favorite way to eat it), stirred into mashed potatoes, or even added to pizza sauce for extra flavor. You can also use it in place of garlic powder in recipes for a richer taste. It’s a great way to upgrade simple meals without doing a lot of extra work.

Conclusion

Garlic confit made with beef tallow is a rich, flavorful twist on a classic technique that brings out the sweet, mellow side of garlic. Whether you spread it on crusty bread, stir it into pasta sauces, or pair it with roasted meats, this small-batch recipe is a great way to enjoy garlic in one of its most delicious forms.