Label
All
0
Clear all filters

Beef Fat Hispi Cabbage, Dripping Breadcrumbs

Rate this recipe

banner
Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

Perfect for committed carnivores. Whenever you’re rendering a piece of beef do save the fat to cook with later. We think it’s better to replace refined vegetable fats with pure animal fats – it saves waste (you’re eating nose-to-tail) and lends a fantastic nutty note to dishes, especially vegetable-based ones.

Ingredients

  • 2 hispi cabbages
  • 100 g beef dripping
  • 2 sprigs of thym

Method

Preheat the oven to 180°C.

Remove any brown or damaged leaves from the outside of the cabbages, then cut them in half lengthways.

Heat the beef dripping in a large non-stick frying pan and, once melted, fry the cabbages cut-side down until a dark golden brown colour.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title