12 Days Of Beef Dripping Recipes: Day 4

beef dripping roast potatoes

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We have teamed with James Whelan Butchers to bring you the 12 Days of Beef Dripping Recipes. So far we have given you  Sticky Roast Parsnips, Chantenay Carrots, Glazed Sprouts  & ApplesMince Pies & Beef Dripping Shortcrust Pork and Cranberry Sausage RollsWe have the perfect scrumptious recipes to get your tastebuds tingling just in time for Christmas….Enjoy!

12 Days Of Beef Dripping Recipes, Day 4: Beef Dripping Roast Potatoes – The Irish Beef Book by Pat Whelan

Ingredients:

Allow 2–3 floury potatoes per person.

Method:

  1. Peel the potatoes and cut into roughly equal pieces. The more surface area there is, the more opportunity you have to create a crunchy exterior.
  2. Par boil the potatoes in a large saucepan of salted water for about 7 minutes, or until there starts to be a little ‘give’ on the surface when scraped with the tines of a fork.
  3. Drain and return to the saucepan, put the lid on and give it a good shake to roughen the potatoes’ surfaces a little.
  4. Put a few tablespoons of dripping into a roasting tin and place in the oven with the meat for about 10 minutes. Add the potatoes to the tin, turning to ensure that they are basted in the fat. Sprinkle with fine sea salt. 
  5. Cook for about an hour or until crisp and golden.
  6. You can leave them in after the meat comes out of the oven and turn up the heat if you think they need it.

 

Awarded the Great Taste Golden Fork award and named Supreme Champion at this year’s prestigious awards in London, James Whelan Beef Dripping is produced in Clonmel by Pat Whelan, a fifth generation butcher, and made from the purest suet from grass fed Irish Angus and Hereford beef, and wrapped simply in white waxed paper. These magical creamy ingots transform roast vegetables, crisp potatoes into delicious roasters and make the most perfectly golden fish and chips. The product stays fresh for up to six months, simply stored in a cool dark place.

In the words of Pat Whelan, “It’s the taste of my childhood, our Beef Dripping is nutrient rich, high in omega-3 acids, clean, pure and carries great flavour, whether for frying a steak, roasting potatoes, or spread onto good bread like lardo.” Just a spoonful of this once forgotten favourite can form part of a balanced diet and impart a rich savoury note into all manner of dishes, from roast potatoes and shortcrust pastry to the effortless indulgence of dripping on toast with a pinch of salt. 

The Beef Dripping,priced €3.99, is available  online at www.jameswhelanbutchers.com and from James Whelan Butchers at Clonmel, Tipperary, Avoca Food Market, Monkstown and Avoca, Rathcoole.

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