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 ?
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.
Yeah already knew about salting 2 get any extra moisture out n got some smoked salt already !!! Love it on steaks