Beef drippings
are the tasty juices produced when roasting beef.
Roast beef produces juices, or "drippings," as many professional cooks and chefs commonly refer to them. These drippings possess a great deal of flavor and will enhance the taste of other dishes, such as soups or stews. Adding a bit of flour as a thickener will produce gravy. Combining these juices with batter will make Yorkshire Pudding, a popular appetizer in Britain.
Instructions
1. Remove the roast from the pan.
2. Pour the warm drippings into a glass or container with a removable lid. Make sure your container is microwave and oven-safe as the beef drippings will be hot immediately after removing the roast from the oven. The size of the container you choose is directly related to the size of the roast you're making. A 16 oz. container should be adequate to handle an average size (7 to 8 lb.) roast.
3. Let the glass cool to room temperature; the fat will rise to the top of the liquid.
4. Refrigerate the container overnight to allow the fat to solidify.
5. Scrape the layer of fat off the top of the chilled liquid and dispose of it. Refrigerated at 38 degrees Fahrenheit, the beef drippings should keep for approximately four to five days. Freezing the liquid will prolong its storage life for four or five months.
Tags: beef drippings, four five, roast from, size roast
