Beef Confit
If you love tasty and moist tender brisket try this beef confit. So easy and delicious, hot or cold, and great for feeding a crowd.
Equipment
- deep roasting dish ust slightly bigger than the meat
- large frying pan or skillet
- Aluminium foil
- kitchen roll
- sharp knife
- chopping board
Ingredients
- 1 kg brisket
- 250 g beef fat
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon oil
- 1 sprig thyme
- 1 bay leaf
- 2 cloves garlic
Instructions
- 1. Break up the beef fat with a knife and place in the roasting dish.
- 2. Put the dish in the oven at 150 C / 300 F / 130 FAN / Gas 2, to allow the oven to preheat and the fat to melt.
- 3. Flatten the garlic with the side of a sharp knife.
- 4. Pat the meat dry with kitchen paper and season on both sides just before cooking.
- 5. Put the oil in the frying pan over a high heat and add the brisket.
- 6. Turn the meat regularly for a few minutes to sear the meat on all sides.
- 7. Remove the roasting pan carefully from the oven and add the beef, garlic, bay leaf and sprig of thyme.
- 8. Cover the dish tightly with foil and cook in the oven for 2 hours. As a guide, allow 1 hour of cooking for each pound or 500 grams.
- 9. Remove the foil after cooking and check that the meat is tender.
- 10. Remove the beef confit from the fat and place on a plate or carving tray and cover with foil to rest before carving.
Notes
The nutritional calculation for this dish is likely to be inaccurate as only a small proportion of the beef fat is consumed.
Nutrition
Calories: 426kcalCarbohydrates: 1gProtein: 53gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 155mgSodium: 894mgPotassium: 961mgFiber: 0.1gSugar: 0.02gVitamin A: 15IUVitamin C: 1mgCalcium: 18mgIron: 5mg
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