Beef Confit

Recipe

Confit is a traditional French method of slow-cooking meat in fat until tender and flavorful.

Ingredients:

• 2 lbs beef stew meat, cut into even chunks

• 1 tbsp salt or to taste

• Freshly ground black pepper

• Optional: garlic cloves, thyme, rosemary, bay leaf

• Enough fat to fully submerge the meat (beef tallow, duck fat, or olive oil)

Instructions:

1. Dry Brine (Recommended):
   Salt the meat evenly and refrigerate uncovered for 2–12 hours. This deepens flavor and improves texture. Add pepper and optional herbs just before cooking.

2. Submerge in Fat:
   Place meat and seasonings in an oven-safe pot or Dutch oven. Pour in melted fat to fully cover the meat.

3. Slow Cook:

   • Oven method: Cover and cook at 225°F (107°C) for 3–4 hours, until fork-tender.

   • Stovetop method: Simmer gently on low heat, covered, for ~3 hours. Keep temperature just below a simmer.

4. Crisp (Optional):
   For texture contrast, sear the cooked meat briefly in a hot skillet before serving.

5. Storage:
   Let cool, then store meat fully covered in fat in an airtight container in the fridge for up to 1 week. Some flavorful meat juices will settle beneath the fat—this rich broth comes from the meat's natural moisture and is great for sauces or eating as-is. The fat itself is also delicious and fully edible.