Can I Use Beef Dripping Instead of Lard in Pastry? Here’s What You Need to Know

For flaky, buttery pastries, many classic recipes call for lard. But what if you want to avoid lard or don’t have any on hand? Can beef dripping be used instead?

Beef dripping, rendered beef fat collected from roasting, offers similar properties to lard for pastry-making. But there are some key differences to understand before swapping it into your favorite pie crust or puff pastry recipe.

In this article, we’ll cover everything you need to know about using beef dripping in place of lard for pastry, including:

• What is beef dripping?
• Benefits and drawbacks of beef dripping vs. lard
• Tips for achieving perfect pastry with beef dripping
• Adjusting recipes when substituting beef dripping for lard
• Other alternatives besides lard or beef dripping
• Storing and handling beef dripping safely

Let’s get into the details so you can decide if beef dripping deserves a spot in your pastry arsenal!

What Is Beef Dripping?

Beef dripping is rendered or clarified beef fat collected from roasting beef or making stocks As beef cooks, the fat melts off and accumulates in the bottom of roasting pans or stock pots. This fat is then strained and cooled until it solidifies

The highest quality beef dripping comes from rendering suet, which is the hard fat surrounding the kidneys and loins of cattle. Suet produces clean, white beef fat perfect for cooking. The rendering process clarifies the fat by separating out any connective tissue or meat solids.

Unlike lard, which is made from pork fat, beef dripping provides a deeper, beefier flavor It can add richness when used in savory baked goods like meat pies or when used to fry foods like fish and chips Many chefs swear by it for the best tasting pastry crusts and puff pastry.

Benefits and Drawbacks of Beef Dripping vs. Lard in Pastry

So why is lard traditionally used in pastry instead of other fats? Here are some of its prime benefits:

Flakiness – The composition of lard makes it excellent for creating flaky layers in doughs and pastries.

Neutral flavor – Lard has a relatively mild flavor that lets other ingredients shine.

High smoke point – Lard withstands high oven temperatures, yielding crispy textures.

Affordable – Lard is budget-friendly and has a long shelf life.

However, lard does have some drawbacks:

Saturated fat – Like all animal fats, lard is high in saturated fat.

Not vegetarian/vegan – Lard comes from pork, so it is not suitable for vegetarian or vegan diets.

This is where beef dripping can be an appealing alternative:

Higher smoke point – Beef fat has an even higher smoke point than lard, around 210°C.

Richer flavor – The hearty beefiness of dripping sets it apart from neutral lard.

Less saturated fat – Dripping is 45% monounsaturated fat compared to lard’s 36%.

But beef dripping has a couple considerations as well:

Stronger flavor – The beefiness can overpower more delicate ingredients.

More expensive – Beef fat costs more than pork fat.

Tips for Perfect Pastry with Beef Dripping

If you want to test out beef dripping in place of lard, here are some tips:

• Make sure the dripping is cold but still pliable before using. Freeze briefly if needed.

• Cut the dripping into small pieces and work it into the flour gently – overblending makes pastry tough.

• Use a light touch and stop mixing once the fat coats the flour in pea-size morsels.

• Chill finished dough thoroughly before rolling out if making puff pastry.

• Reduce oven temperature by 25°F to prevent over-browning.

• Consider mixing a portion of butter in for more complexity.

The rich beefiness of dripping pairs especially well with cheese, meat or mushroom fillings in savory pies or turnovers. Let rendered beef fat give your next pot pie or quiche an extra flavor boost!

Adjusting Recipes When Substituting Beef Dripping for Lard

Since lard and beef dripping differ slightly in their properties, you may need to tweak your recipe when swapping in beef fat. Here are some adjustments to try:

• Reduce salt – Beef dripping has a more savory flavor so you likely can reduce added salt.

• A little goes a long way – Start with about 3/4 the amount of dripping compared to lard called for.

• Supplement with butter – Add a tablespoon or two of butter along with the dripping for more flake.

• Add acid – Splash of vinegar or lemon juice helps balance richness.

• Keep wet ingredients chilled – Dripping has a higher melting point so dough may need extra chilling.

Start by making small adjustments, and tweak future versions as needed to perfect your beef dripping pastry recipe.

Alternatives Besides Lard or Beef Dripping

If you want to avoid animal fats altogether, these substitutes work well:

• Coconut oil – Has a high smoke point and adds subtle coconut flavor.

• Palm oil shortening – Has a tender, flaky texture good for pie crusts.

• Cold butter – Works in a pinch but can lack flakiness of lard or dripping.

• Vegetable shortening – Made from soybean or palm oil, no flavor, common in stores.

While vegetable oils can also be used, they tend to lack the flakiness that fats like lard provide since they are liquid at room temperature. Always chill dough thoroughly when using butter or oils instead of solid fats.

Handling and Storing Beef Dripping

If rendering your own beef fat for dripping, be sure to strain it through a cheesecloth to remove any meat solids. Store dripping in an airtight container – a glass jar works well.

Kept in the refrigerator, homemade beef dripping will last 3-6 months. For longer storage, freeze for up to a year. Thaw frozen dripping overnight in the fridge before using. Discard if smelling rancid or sour.

When kept in a cool, dark place, commercially produced beef dripping has a shelf life of 1-2 years unopened. Once opened, use within 2-3 months.

Is Beef Dripping Worth a Try in Pastry?

If you like playing with flavors in your baking, beef dripping is definitely worth experimenting with when a recipe calls for lard. Start by substituting a portion of the lard with dripping and make adjustments as needed.

The rich depth of flavor beef fat provides can really elevate certain pastries and pies. Just keep in mind its stronger flavor and make any necessary tweaks. With a little trial and error, you can master the art of flaky, beefy pastry!