Electricity and Internet Outage

Hi friends,

We had an electricity and internet outage from last night just after dinner until this morning around 9 AM. Both are now restored. I'll be back this afternoon with the post I was working on then. Have a great rest of your day. 🌞

Using the Frozen Rendered Beef Fat in Roasted Vegetables

garden carrots and potatoes for a chilly fall day

I mentioned last we that I rendered almost 2 cups of fat from 3 pounds of beef short ribs. 

I keep this fat in a container in the kitchen freezer to use in cooking. When sautéing, it's easy to cut a piece of fat off and melt in a hot skillet before adding vegetables or lean meat. Oven-roasting vegetables takes one additional step.

I use about 1 tablespoon of beef fat for carrots and potatoes for 4 adults. I scoop the still frozen beef fat into a microwaveable dish, then melt the at in the microwave until liquid.

Using a spoon and a rubber spatula, I toss cut vegetables in the melted fat until all are lightly coated. The spatula helps to use as much of the fat as possible. 

I roast the veggies on a darkened  baking sheet. My rendered fat is unseasoned, so I sprinkle the veggies with salt before roasting.

I roasted this batch at about 425 F degrees for about 30 minutes, until toasty-looking.

My family loves root vegetables roasted in beef fat. My husband likes to remind me that Mc D's French fries used to be fried in beef fat. Are these as tasty as French fries? Perhaps not. But they're awfully good nonetheless. As for how much fat remains on the baking sheet after roasting.I needed to wipe out the baking pan a few times with brown paper before I could wash it in the dishwater. I imagine about 2 teaspoons of the fat wind up coating the vegetables while 1 teaspoon remains in the pan. We aren't eating gobs of beef fat with dinner.