Beef dripping
Used in 2 recipes on RecipeWiki.
Beef dripping is the fat rendered from beef, solid and creamy-white when cold and clear when melted. It has a rich, savoury, faintly meaty flavour and takes a high roasting heat well, which is why it is the traditional fat for British roast potatoes. In Crisp Roast Potatoes and Crushed Roast Potatoes, the dripping is heated in the tin until it shimmers before the potatoes go in, so their roughed-up edges fry rather than steam. Buy it in blocks from a butcher or supermarket, or save the fat from a beef roast. Kept covered in the fridge, it lasts for weeks.
Most often cooked with
Bicarbonate of soda
Garlic
PotatoRecipes with beef dripping
Crisp Roast Potatoes
Floury potatoes parboiled with bicarbonate of soda, roughed up in the pan, then roasted in fat that is already smoking hot.
British
Potatoes
Side dishes
Crushed Roast Potatoes
Floury potatoes parboiled, crushed flat and roasted in hot fat, so the broken surfaces crisp into edges a whole roast potato never gets.
