Save the Fat After You Make Corned Beef
Selma Brown Morrow is a freelance recipe developer, writer, and consultant to restaurants, TV celebrity chefs, and numerous publications.
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.
Selma Brown Morrow
Selma Brown Morrow, a food editor at Bon Appétit Magazine for 25 years and cookbook author, is a freelance tester and recipe developer for TV celebrity chefs, restaurants, and numerous publications. She can be reached at selma.morrow@gmail.com.
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