Confit of Beef Brisket: A New Year’s Eve Treat

Thermoworks ^ | 12/28/2017 | Martin

[Elderberry]

If you’re planning a festive event for New Year’s Eve—or even if you’re just planning a quiet dinner at home—why not take some time to enjoy your last carefree meal before your New Year’s resolutions kick in on January 1st? There’s still time. Eat some beef that’s been slow-cooked in fat. Make Brisket confit. You won’t regret it.

Confit of beef brisket is a sumptuous, meaty, gem that sticks to your ribs and is perfect for a cold winter night. It adds just the right touch of indulgence to the last night of the year. Take a twist on tradition and shred it onto a salad, or do one better and go main-course with this hearty polenta underneath it. The new year will look more promising with this dinner under your belt; and with a good thermometer, you can be sure your results will make for a memorable night.

Confit: what is it?

“Confit” is a French term that has taken on the meaning “preserve.” It comes from the old French confire, to prepare (and, by extension, to preserve), and refers to the origins of this method of cookery. “Confit” was a means of preserving foods in an age before refrigeration. The most famous of confits, duck confit, was made by slowly cooking lightly cured duck legs in rendered duck fat, and then storing the cooked legs in the fat. The congealed fat would create an oxygen and bacterial barrier that would allow the duck to be kept for months, if not longer, before spoiling.

Today, people make confit more often for flavor than for preservation, but it is still nice to remember where this dish comes from and carry some of that weight of history into our cooking.

[Elderberry]

Don't forget your Black Eyed Peas on New Years Day.

[SkyPilot]

Thanks. Sounds delicious.

Here is one - sausage and cheese breakfast strata.

https://www.epicurious.com/recipes/food/views/cheese-and-sausage-breakfast-casserole-1591

Ingredients

•8 white bread slices, cut into cubes
•1 pound bulk pork sausage, crumbled and cooked
•1 1/2 cups grated sharp cheddar
•10 large eggs
•2 cups milk (do not use lowfat or nonfat)
•2 teaspoons dry mustard
•1 teaspoon salt
•Pepper

I recommend half and half instead of milk. You can use any pork sausage - but the Jimmy Dean variants work well with this recipe (Maple, Sage, Plain, etc).

[Covenantor]

Confit of Beef Brisket

Interesting recipe, sounds like an excellent project for a long snow/cold bound weekend.

[Eric in the Ozarks]

I did a 7 3/4 pound prime rib roast for Christmas dinner for five. Some slices remain, plus the bones.
Slathered in butter/garlic and other spices, 500 degree oven for 40 minutes, then turn stove off and let cook for 3 hours with door closed.
Turns out just past rare.

[Covenantor]

Would have posted sooner, but had to wipe the saliva that somehow slipped out while reading of that grand meal.

Well done, errr, well played!

[Liz]

That does sound good......thanks for the headsup.

[littleharbour]

Only one way to celebrate New Year’s Eve:

[Liz]

Fresh from posting on JT's edible cooking thread. Good way to greet the New Year.

Breakfast Potato Volcanoes

Ing for 6 servings 3 russet potatoes 6 strips bacon cup shredded cheddar, 6 eggs 2 tb chp chives

METHOD Wrap hollowed-out potato with bacon; tuck end in; pick to hold in place. Place on parchmented sheetpan. Bake 400 deg 45 min, or to desired crispiness. Cool slightly then press cheddar cheese in bottom. Crack an egg over the top..... careful not to let egg white dribble over sides. Sprinkle with chives.Bake 6-12 minutes depending on how well done you like your eggs. Let cool before serving.

[Eric in the Ozarks]

This won’t work in one of the more modern electric ovens that switch to a cool-down when turned off. We have an older rental cabin next to our house.

The oven there did the magic...

[Bethaneidh]

I freeze 1” thick chunks of grass fed ground beef, salt and sear at a sizzle. Flip and remove from all heat. Once mostly defrosted, serve to my doggies, with other stuff. Gourmet? Well, the doggies love it. :-)

[Covenantor]

Surf and turf supreme even mo’ bettuh$

[Lurkina.n.Learnin]

My mom had a similar recipe. Start with room temp roast 375 for one hour. Turn heat off and break anyone’s arm that attempts to open door. Need atleast two hour interval. Return to 375 for 35 mins for rare, 45 min medium or 60 mins for well. The 35 min turned out perfect. I can’t vouch for the other times.

[MomwithHope]

Those eggs look delicious and I figured out I can use my apple corer on the potatoes.

[Covenantor]

I have a gas oven with a Dutch Oven maybe just bigg enough for four ribs. Think that might work for slow heat dissipation with judicious monitoring?

[Covenantor]

Know that my dog would in a heartbeat.

[JohnnyP]

The internal temp at the start would be critical.

I would start at 65° internal. It could take a few hours sitting out to reach that.

[miss marmelstein]

I’ll still digesting the standing rib roast our friends served at Christmas...

[Eric in the Ozarks]

That would require opening the gas oven door.
Might not work as well as electric without cool down cycle.

[Eric in the Ozarks]

That sounds very good.

[Liz]

Clever cook you are....apple corer is perfect to hollow out the potato.