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  • Confiting

    Okay , I have a piece of brisket & some beef cheeks.
    I'm going to confit these in some goose / duck fat from Xmas time I collected.

    Has anyone ever confited brisket or cheek before?

    Any tips ?

  • #2
    Neither, but it'll be the same process, I'm sure.

    I'd salt it overnight (get some smoked Maldon), rubbing off the excess salt and then immersing into pre-warmed fat. Carefully!

    I'd start off with the fat at 150C in a pre-warmed oven, immerse the meat and then drop the temperature to 125C for an hour or two, then down again to 100C ish for another 6 hours. The meat must be fully immersed.

    The fat should still be usable - it will not have oxidised in this time but you'll probably want to strain it.
    Paul
    http://www.pjgh.co.uk
    http://www.livingintheiceage.co.uk

    "... needs more fish!"

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    • #3
      Cool thanks!
      Yeah already knew about salting 2 get any extra moisture out n got some smoked salt already !!! Love it on steaks

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