Beef dripping - the way that gran made it?

[davey]

Finally missed it so much decided to give it a try. So bought myself a hunk of fresh beef then slow cooked it [does it matter about speed?] in the oven in a clean pan and then separated after cooking. poured the warm liquid "dripping" into a container and then in the freezer if I recall? - then when solid into the main fridge. Today was sample day - used a slice of bread and spread the "lard" then salted and of course it worked??!! - delicious just like gran made it 70 yrs ago - how time flies. only used top layers of lard but as I dig deeper I can see the darker brown of the lard and meat mixed I assume and hoping it improves the flavour even more?

Yes OK any suggestions welcomed!!

 

[Lilac]

I don't have any suggestions, but that sounds real good. Fat is flavor!

Since I can't find it locally anymore, I make my own griebenschmalz out of pork lard, small diced slab bacon fried out using that fat, diced apples, diced onions, salt & marjoram. When I could find it to buy, the main fat used was goose.

 

[davey]

I don't have any suggestions, but that sounds real good. Fat is flavor!

Since I can't find it locally anymore, I make my own griebenschmalz out of pork lard, small diced slab bacon fried out using that fat, diced apples, diced onions, salt & marjoram. When I could find it to buy, the main fat used was goose.

so these is wot kept us all healthy in those lean years??

 

[againstthegrain]

Finally missed it so much decided to give it a try. So bought myself a hunk of fresh beef then slow cooked it [does it matter about speed?] in the oven in a clean pan and then separated after cooking. poured the warm liquid "dripping" into a container and then in the freezer if I recall? - then when solid into the main fridge. Today was sample day - used a slice of bread and spread the "lard" then salted and of course it worked??!! - delicious just like gran made it 70 yrs ago - how time flies. only used top layers of lard but as I dig deeper I can see the darker brown of the lard and meat mixed I assume and hoping it improves the flavour even more?

Yes OK any suggestions welcomed!!

I prefer my beef fat delivered via the teats and then churned into butter!

How about making some Yorkshire Pudding w some of that beefy goodness?!?

 

[gruntlabor]

After frying meals like stir fry or hamburgers or steaks, add a little water to the skillet, heat and stir, and add that to your drippings.

 

[Gary O']

So bought myself a hunk of fresh beef then slow cooked it [does it matter about speed?

I put my steaks on the flaming BBQ
Brown it to crispy (seals in the flavor)
Turn the heat down to whatever my guest desires (well, med well, rare, still twitching)
periodically sticking a fork in it

My marbled rib eyes have plenty of fat, no lard ever needed

 

[davey]

I'm still easting the meat [stripped] with a salad mix and horseradish cream - yum!

 

[davey]

got down to the brown flavor this am had some on toast - yes it certainly gives another kick to it!

 

[Tish]

I actually have my Nan's old dripping jars and use them still, they make great gravy.