Skip to main content
Main

To Clarify Beef Drippings

A method for clarifying beef or veal drippings by boiling a raw potato to remove impurities.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Beef and potato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,052 recipes. Both carry sotolon, which smells curry, maple. The science ↓

To Clarify Beef Drippings

Ingredients

Directions

Clarify the drippings

  1. Place the drippings in a basin.

  2. Slice the raw potato into the drippings.

  3. Boil until the potato browns, which will remove impurities.

  4. Remove from heat and let cool.

  5. Drain the clarified drippings from the sediment at the bottom.

Store and use

  1. Store in basins or small jars in a cool place for future use.

  2. For frying and basting, mix with an equal amount of butter, except for game and poultry.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef or veal drippings
Provide the fat that is clarified and used for frying and basting.
Raw potato
Its surface browns as the mixture boils, helping draw out impurities from the fat.
Butter
Optionally mixed in for frying and basting, adding richness and flavor to the fat.

The step that matters

Boil until the potato browns. Boiling removes water and suspended impurities from the fat; the potato browning signals this is happening. Stopping too early leaves impurities that can cause the fat to spoil sooner, while overcooking can scorch the fat and give it a burnt taste.

Swap the potato

How well each one fits the dish's main ingredients (beef, butter):

  1. Potatothe original
  2. Onionfits about as well
  3. Chivefits less well
  4. Tomatofits less well

Fit is the average pairing score against beef, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Potato CroquettesPotato Croquettes255 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes