how do i make beef dripping?

Question

i have a recipe which need's dripping

Answer 1

That is so easy.....Roast the beef and the fat and juicies that come off of it when it is cooked is dripping. Let it become cold and you have a jelly like meat substance at the bottom and the soft fat at the top. Remove the soft fat which is the dripping itself.Its nice on bread with a little salt and pepper also.

Answer 2

Beef Dripping

Answer 3

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This may be another north-south divide issue. More chippies in the North of England have a history of using Beef Dripping. The famous Harry Ramsden in Guisely near Leeds started out using Beef Dripping, but has apparently changed to blended vegetable oil - maybe to pander to "healthy" southern tastes? In the London area, many of the best fish and chip outlets use groundnut oil. I've experimented at home with both beef dripping, and various oils, including groundnut oil. There are other variables to consider. As you rightly say, the temperature is a key issue. So is the type of potato. Then there's the way you treat the potato chips before cooking. Some people soak them in cold water for half an hour or more, and then drain and dry them; others go straight from the chipping operation to the chip pan! Next question, regardless of beef dripping or oil, do you do a single fry, a double fry or even make a triple cooked chip made famous by Heston Blumenthal and the Fat Duck in Bray! My recomemndation is to experiment for yourself. I found that the beef dripping was not the best smelling medium for frying, and the sight of it cold and congealed may give you nightmares about your arteries! My personal preference is for double fried chips in groundnut oil, with a first frying at about 150 to 160 celsius, followed by a couple of minutes at about 190 celsius. Drain on kitchen paper and serve immediately whilst almost too hot to touch! Key tip - unless you have an industrial strength fryer, don't overload or the temperature will drop and you'll get soggy chips without the crispy outer! I reckon that groundnut oil is perfectly good at 190 celsius. but you have to ensure that the final high temperature frying isn't compromised by too big a load of cooler chips cooling down the oil Happy chipping! Spuds : Maris Piper, Reds or King Edwards - the fresher the better. But do have a try with beef dripping and see which you prefer

Answer 4

Places like Asda (walmart) sell tubs of dripping.

Failing that roast a joint of beef and when cooked, lift the beef from the tray. The juices in the tray will solidify like lard......this is beef dripping, it makes great gravy while still liquid and is quite nice spread on bread with a little pepper.

Old fashioned chip shops used to fry their chips in beef dripping, they tasted far better!

Answer 5

You need to roast a beef joint in the oven, making sure if you can that it's sitting on a little wire tray to keep it clear of the oven dish. When you take it out of the oven, the fat that has collected in the bottom of the dish is known as dripping. You let this solidify and then use it in your recipe - it was once used as a sandwich filling by people who were very hard up.

Answer 6

Beef drippings are the result of cooking beef.

Cook a 5 lb roast in a roasting pan, using one of those V-shaped grills to raise the beef from the surface of the roasting pan. The residual juices are what your recipe is calling for.

Answer 7

When you are making a roast or whatever kind of beef, I save
the drippings and freeze them.

I always have several containers in the freezer.

Or, you can start with Au Jus sauce canned, or beef broth.

good luck

Answer 8

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RE:
how do i make beef dripping?
i have a recipe which need's dripping

Answer 9

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Answer 10

beef dripping is the liquid that is left in the pan when you cook beef.
You can also make your own, by using beef stock (the 'powder' that you mix with water, or beef stock from a can.) It doesn't taste quite the same, but close enough.