Beef Confit

Confit is a traditional French method of slow-cooking meat in fat at a low temperature, allowing tough collagen to break down into soft gelatin and producing exceptionally tender, easily digestible meat.

Ingredients

  • 2 lbs beef stew meat cut into even chunks, or just ground beef

  • 1 tbsp salt

  • Freshly ground black pepper

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

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

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: Cover and cook in the oven at 225°F (107°C) for 4-5 hours, until fork-tender.

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

  5. Storage: Let it cool slightly, then lift the meat from the fat. A layer of flavorful, gelatinous juices will have settled beneath it. Separate these from the fat and use them as a rich broth or sauce. The fat can be served with the meat or reserved for future confit or cooking.

Nutrition Information (oil excluded)

  • Protein: 200g

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