Beef Brisket a la Confit

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Confit is a cooking method where food is slowly cooked in a fat or oil at a low temperature. The resulting meat is delicious, rich and tender. You will frequently see Duck Confit on the menus of fine restaurants, but…

Confit is a cooking method where food is slowly cooked in a fat or oil at a low temperature. The resulting meat is delicious, rich and tender. You will frequently see Duck Confit on the menus of fine restaurants, but we took the concept up another level with this Beef Brisket recipe! Try this recipe at home and enjoy beef brisket like you have never enjoyed it before – full of roasted beef flavor and very tender! After making this recipe and sharing it with our staff, it was described as “a really good roast beef for the holidays!” instead of just “plain old brisket.” If you enjoy a culinary challenge, give this recipe a try and enjoy roast beef sandwiches from the results.

Ingredients

Prep Time

25 min

Total Time

3 days

Yield

Makes 16-24 servings of sliced, roasted beef.
  • 6 lbs Leahy's Angus Beef Brisket Flat Piece ( untrimmed, fat left on)
  • 4 lbs Beef Fat
  • 4 clove Garlic ( left whole)
  • sprig Thyme ( leaves from 1 fresh sprig)
  • sprig Rosemary ( needles from 1 fresh sprig)
  • 3 Tbsp Vegetable Oil
  • Ultimate Steak and Roast Rub

Directions

  • 1

    Add beef fat to a Dutch Oven or similar baking pan and heat over low heat until melted.

  • 2

    Liberally season the outside of your brisket with the Ultimate Steak and Roast Rub (or other beef seasoning) and rub into the meat.

  • 3

    Put vegetable oil into a sauce pan large enough for the brisket and heat to high heat. Once hot, sear brisket on all sides. Note – if you do not have a pan large enough to accommodate brisket, you can sear on a grill heated to high heat.

  • 4

    Remove brisket from pan, and place in the vessel with the melted fat. Submerge the brisket in the fat as much as possible. Place the garlic, thyme and rosemary in the beef fat to add extra flavor to the mixture.

  • 5

    Place the brisket submerged in fat in an oven preheated to 300°F and bake for 1 hour per pound of brisket.

  • 6

    Once done cooking, remove from oven, and place in the refrigerator. Let sit in the refrigerator for 2 days.

  • 7

    After 2 days, remove the brisket from the fat, and cut into slices, making sure to slice against the grain of the brisket.

  • 8

    Serve cold or reheat by placing the slices in aluminum foil and placing in an oven heated to 300°F for 30 minutes or until warm.


Get more great recipes at lakegenevacountrymeats.com

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