12 Days Of Beef Dripping Recipes: Day 9

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  & Apples
• Mince Pies 
• Beef Dripping Shortcrust Pork and Cranberry Sausage Rolls
• Roast Potatoes, 
• D’s Skillet Gravy
• Yorkshire Puddings 
• Beef Dripping Roast Vegetables
• Beef Dripping Onion Rings

These are the perfect scrumptious recipes to get your tastebuds tingling just in time for Christmas….Enjoy!

12 Days Of Beef Dripping Recipes, Day 9:  Beef Bourguignon  (Serves 6)

Ingredients:

• 3 tablespoons olive oil
• 175 g/6 oz streaky bacon, chopped
• 5 kg/3 lb stewing steak, cut into 2.5 cm/1 inch cubes
• 2 medium onions, peeled and finely sliced
• 1 medium carrot, peeled and sliced
• 1 bottle red wine
• 2 cups of beef stock or 2 stock cubes in 2 cups water
• 2 tablespoons tomato paste
• bouquet garni made from a bay leaf, a sprig of thyme, 2 parsley sprigs, 4 cloves of garlic and 2 cloves bundled together in cheesecloth and tied securely
• salt and pepper
• 18 shallots, peeled and kept whole
• 500 g/1 lb small button mushrooms, cleaned
• 3 tablespoons plain flour
• 35 g/11⁄4 oz beef dripping at room temperature
• parsley, finely chopped, to garnish

Method:

1. The casserole can be cooked on the stove top or in garnishthe oven. If you are cooking it in the oven, preheat it to180°C/350°F/gas mark 4. Heat the oil in a pan and fry the bacon until well browned.
2. Remove to a heavy-based casserole. Add the beef to the very hot oil in the pan and brown all over quickly until well sealed and, using a slotted spoon,add to the bacon. Add a little more oil to the pan if necessary and add the onions and carrot. Cook until the onions are aromatic and add this mix to the casserole.
3. Deglaze the pan with the wine and pour into the casserole with enough beef stock to cover the meat. Add the tomato paste, the bouquet garni and the salt and pepper and cover tightly. Simmer over a low heat on the stove top or bake in the oven for 2–3 hours until the meat is well cooked. With 30 minutes or so left to cook, add a little oil to a frying pan and brown the shallots all over, then remove from the pan.
4. Add the mushrooms to cook for a few minutes. Remove the casserole from the heat. Place a sieve or colander over a saucepan and strain the casserole mixture, discarding the vegetables and bouquet garni. Return the meat to the saucepan with the strained liquid and add the shallots and mushrooms. To thicken the sauce, mix the flour and beef dripping to a paste and, with the pan off the heat, gradually whisk through. Gently reheat, adjust the seasoning and serve with parsley sprinkled over the top.

 

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.