What are some good techniques for rendering beef?

1. Preheat the oven to 200°F (93°C).

2. Trim the beef of any excess fat.

3. Cut the beef into small pieces, about 1 inch (2.5 cm) in size.

4. Place the beef pieces on a baking sheet.

5. Bake the beef in the preheated oven for 1 hour, or until the beef is browned and crispy.

6. Strain the beef drippings into a heatproof bowl.

7. Let the beef drippings cool completely.

8. **Store the beef drippings in a covered container in the refrigerator.

Wet Rendering

1. Place the beef in a large pot or Dutch oven.

2. Add enough water to cover the beef.

3. Bring the water to a boil over medium-high heat.

4. Reduce the heat to low and simmer the beef for 2 hours, or until the beef is very tender.

5. Strain the beef broth into a large bowl.

6. Let the beef broth cool slightly.

7. Skim the fat from the surface of the beef broth.

8. **Store the beef broth in a covered container in the refrigerator.

Tips

* To render more fat from the beef, use a meat grinder to grind the beef before rendering.

* To make a more flavorful beef drippings, add some vegetables to the pot when simmering the beef, such as onions, carrots, and celery.

* You can also render pork and lamb using the same methods.