Beef Dripping Candle

Would you like to taste these stunning edible candles at home? Are you wondering where to buy real beef dripping? Go to your local butcher and ask for some aged beef bones, a better flavour will enhance your beef dripping candles. I usually get mine from Mac and Wild Butcher. Mac and Wild deliver the finest meats form the Scottish Highlands direct to your door. The excellent quality bones are high in flavoured natural fat.

As you must know by now, my recipes posted on this blog, Fab Cuisine, have been designed to minimise food waste and use sustainable ingredients.

Today’s recipe is the perfect example of what I am aiming for. From this gorgeous beef bones supplied by my friend, Andy, who runs Mac and Wild, I am able to concoct several dishes like a French Onion Soup, Beef Stock, Roast Potatoes.

But today, I focus on these beef dripping candles. So, while the beef bones are being roasted, collect the melted fat every 5-10 minutes, it will prevent the fat from burning. Collect the fat by using a ladle or a big kitchen spoon. Do it every 5-10 minutes until the bones have reached a brown and caramelised colour.

When the fat has been collected, strain it through a muslin cloth.

Add some Maldon salt and infuse a couple of juniper berries.

Keep the beef dripping in the fridge until it starts to set, which means when the fat is starting to get hard. When the beef dripping fat begins to have a hard-soft texture, pour the beef dripping fat into Steel Cooking Rings. At the same time, insert in each steel cooking ring, in the centre if possible, one (or as many as you like) Edible Candle Wick. Make sure that you are going to be able to light the wick, I would suggest you leave a couple of centimeters out of the steel cooking rings.

Decorate the candles with a couple of juniper berries and a piece of pine, it will bring a touch of wildness!

Keep the candles in the fridge for a couple of days, to make sure that the beef dripping is set. Now, you can enjoy your own edible candles with a piece of toasted sourdough.

French Onion Soup

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