Save the Fat After You Make Corned Beef

After roasting and cooling a corned beef, I cut off the extra fat and render it in a saucepan over low heat, then strain it into a bowl. This is then chilled to use right away, or frozen to use throughout the year.  I use the flavorful fat, instead of butter or oil, for making hash; carrot, parsnip, or potato soup; frying potatoes or cabbage, etc. Just like using chicken fat or lard or beef suet, the corned beef fat is a delicious addition to many cold-weather dishes. If used while still frozen, it makes a nice fat to rub into biscuit or savory scone dough.