Zero Waste Recipe: Golden Beef Fat by Jessica Rosval

Start by slicing the fat from your piece of beef. Where the fat is hard, remove it and set it aside; where it is soft, you can leave it on the meat.

Cut the beef fat into large pieces and add to a large pot. Add a few sprigs of rosemary and a few cloves of garlic. Place in the base of the pot with a little water and turn the heat to low. Let it simmer for about three hours, stirring occasionally until the meaty bits are brown and crispy. Keep an eye on the rosemary and garlic - if they are becoming overcooked, remove and replace them with fresh ones.

Time to strain. Line a sieve with a piece of regular kitchen paper and ladle in the beef rendering. If you are using beef, it is not recommended that you eat the leftover meaty bits, however if it’s pork fat that you are rendering, you can use them in other recipes.

Transfer the rendered beef fat to a jar with an airtight lid. It can be stored in the fridge for up to 12 months and can be used to replace butter or anywhere you would use vegetable shortening.