Beef Dripping is produced from rendered clarified beef fat. It is a fantastic product to use for roasting all root vegetables, as it has a very high burning point meaning it can be heated to very high temperatures without tainting the roasting product. Potatoes, sweet potatoes, parsnips, celeriac, butternut and other squashes, and carrots all taste gorgeous roasted in a thin layer of dripping, seasoned well with salt pepper and maybe a bit of paprika or a touch of mild chilli. Chilled Beef dripping can also be used together with an equal quantity of chilled butter in pastry making. It contributes to the shortness of the pastry without flavouring it too strongly.
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