Type what you have

Ingredients

• ✓ beef fat
• egg
• salt
• milk
• all-purpose flour

Instructions

1. 1 Whisk eggs and salt together in a bowl until light and frothy. Whisk in milk and flour until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
2. 2 Transfer batter to a 4-cup measuring cup. Chill in the refrigerator at least 15 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C) with oven rack in center position.
4. 4 Spoon 1 tablespoon melted beef fat into cups of a 12-cup nonstick muffin tin; use your finger to grease sides and tops of cups. Place the prepared tin on a baking sheet.
5. 5 Place in the preheated oven until fat is smoking hot, 10 to 15 minutes.
6. 6 Remove from the oven; spoon batter into the cups, filling each 1/2 full.
7. 7 Bake in the preheated oven until browned and fully puffed, about 25 minutes. Remove from the oven; immediately poke a hole in center of each to release steam. Serve hot, warm, or room-temperature.

By John Mitzewich

Ingredients

• ✓ beef fat
• ground beef
• apple
• brown sugar
• brandy
• raisin
• walnut
• mixed fruit
• candied mixed fruit peel
• lemon
• salt
• nutmeg
• cinnamon
• allspice
• clove

Instructions

1. 1 Cook and stir ground beef in a skillet over medium heat until well-browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
2. 2 Combine beef, apples, brown sugar, brandy, raisins, suet, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves in a large cast-iron or other heavy skillet over medium heat. Stir until thoroughly combined and sugar has dissolved; bring to a boil. Reduce heat to a simmer; cook until flavors have blended and filling is thickened, about 1 hour. Stir occasionally.
3. 3 Use mincemeat pie filling as desired.

By Rosa Christine Reeve

Ingredients

• ✓ beef fat
• sauce
• chicken broth
• carrot
• celery
• cabbage
• corn tortilla
• monterey jack cheese
• beef birria
• onion
• cilantro
• lime

Instructions

1. 1 Gather the ingredients.
2. 2 To make the consommé: Stir beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat. Bring to a simmer, then reduce the heat to medium-low and simmer, occasionally brushing the caramelized bits (fond) off the side with the hot liquid, until vegetables are nice and tender and consommé has reached the desired consistency, about 20 minutes. Reduce the heat to low and keep hot while you prepare the tacos.
3. 3 To make the tacos: Heat some reserved beef fat in a large skillet over medium heat until melted. Add two tortillas and flip with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef.
4. 4 Drizzle each taco with about 1 tablespoon consommé liquid, then top with some white onion and cilantro.
5. 5 Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
6. 6 Ladle consommé into a bowl and garnish with any remaining white onion and cilantro. Squeeze lime wedges into consommé and serve with tacos.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ beef fat
• balsamic vinegar
• cayenne
• black pepper
• kosher salt
• beef stock
• all-purpose flour
• brown mushroom
• butter
• water
• beef broth
• beef bone broth
• beef rib bone
• celery
• carrot
• onion
• butter

Instructions

1. 1 Gather ingredients. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with foil. Spread out onions, carrots, and celery on the prepared baking sheet. Set rib bones on top.
2. 2 Roast until bones are deep brown and onions are black, about 1 hour. Use a spatula or tongs to transfer bones and vegetables into a saucepan. Drain off and reserve any rendered fat from the baking sheet for the gravy.
3. 3 Add broth and water to the saucepan, and bring to a boil on high heat. Reduce heat to low and simmer until meat falls off bone and is flavorless, about 4 hours. Skim any fat from the surface and reserve.
4. 4 Strain broth and let cool to room temp.
5. 5 Melt butter in a pot on medium-high and sauté mushrooms until well browned. Add 2 tablespoons rendered beef fat and stir until melted. Add flour and cook for a few minutes.
6. 6 Whisk in broth, and bring to a simmer. Cook, stirring occasionally, about 5 minutes. Reduce heat to medium and simmer until gravy has thickened to desired thickness, 5 to 10 minutes more
7. 7 Adjust salt to taste and season with freshly ground black pepper, cayenne, and balsamic vinegar.
8. 8 Serve and enjoy!

By John Mitzewich