Rendering beef fat

Blairweech

Hi all,

Cooked a rib roast on Sunday and have lots of lumps of fat cut off it...can I render this for future uses in roast potatoes? How do I do that...or would it be best to just put it in the freezer and grab a lump each time - I don't want my house stinking of fat

suki1964

You should have left it on the roast to render as the rib cooked. It's the fat that makes it so succulent and tasty

When I render pork fat I just bung in in a saucepan on a low/med heat to slowly melt down. Guess you could try a slowcooker

[Deleted User]

just put it in a roasting pan on low and leave for several hours to 'melt'down then strain into a basin and leave to set, the fat on the top will be gorgeous for roast spuds and any 'jelly like bits at the bottom spread on toast with pepper and salt best dripping toast in the world xx

Emm-in-a-pickle

I`d put it in the freezer till next time you`re roasting beef again, so you`ll get the dripping as Jackie O says above.
Try it on toasted ciabatta, it`s a meal in itself.