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Marg CDN2

I had a huge slab a couple of days ago. At least 1 1/2 pound. I was thrilled because I

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Posted to Thread #30142 at 11:48 pm on Feb 26, 2018

could then make the gravy in advance....what a great idea that was, except that browning the flour took a long time without any brownings from the roast..........lots of Yorkshire pudding and I could start the veg in the fat since I knew I was going to run out of oven space later.

I cut it into 2" cubes and just did it slowly. It rendered perfectly. Next time I ask the butcher for fat, I'll ask for this much.

Potatoes in particular, become so much crisper in beef fat.


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