Cooking instructions
Beef dripping, prized for its rich flavor, is perfect for roasting potatoes. Heat the dripping until it melts, then coat parboiled potatoes in it. Roast at 425°F (220°C) for 40-50 minutes, turning occasionally, until crispy and golden. It's also excellent for frying; use it to cook eggs, chips, or as a base for sautéing vegetables, imparting a savory depth. For traditional British puddings, like Yorkshire pudding, preheat the dripping in the baking tin before adding the batter for a crisp, flavorful finish. Store beef dripping in a cool, dry place, or refrigerate for longer shelf life.