Posted on 12/30/2017 7:51:30 AM PST by 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.
(Excerpt) Read more at blog.thermoworks.com ...
Still might be worth trying with a pork butt, instead of expensive prime rib.
Thanks any way for the mouth watering item.
Not clever, just lazy!
also
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I confit duck , chicken , and pork belly frequently . I’m going to give the brisket a try .
Google 500 degree prime roast. You bake 5 minutes for each pound (6 lbs. x 5 min =30) and turn off leaving in the oven for two hours.
My roast was based on 5 minutes of 500 degrees per pound.
A three pound roast would be 15 minutes of so...
Just did one Christmas Eve that way, it was perfect.
I make this for my wife before she gets up. Use Panko instead of bread and add chopped spinach.
This whole thread looks delicious.
I suspect they all have human names, have prescriptive dog rights to the pieces of furniture they prefer, and each gets to sleep with the human(s) he or she prefers. Naturally, none of them is spoiled. Takes one to know one.
I don’t remember the exact recipe but you took a large beef brisket fat side up and seasoned with some onion powder and garlic salt, whole coriander seeds and a whole bottle of Worcestershire sauce, covered with foil and baked in a low oven (250?) for many hours, at least 3.
Then you took it out of the oven and let it cool a bit, skimmed some of excess fat from the broth and the meat, then sliced the brisket and covered it with BBQ sauce and returned to the oven at 350 for about 30 minutes.
OMG! It was so good.
My wife is half Japanese and it is considered tradition to eat Udon noodles for the last meal of the year so we will have her wonderful chicken curry.
The bones are the best, my favorite leftovers from Christmas. This year my wife did a spiral sliced ham, I will surprise her this Valentines day with a rib roast.
We ordered the bones wrapped in the roast.
I know they contributed to the meal.
Leftovers include a couple of slices, plus the bones...
When I make chicken stew in the crockpot and then fridge it, even though it hasn’t been thoroughly under fat at all times, it does gel up deliciously. And as long as your meat is from healthy animals that bone collagen is soooo good for you. I try to cook meat with bone as often as I can.
Serious drool here too and I just had homemade Kung pao chicken. I bet everyone loved that meat.
That volcano looks so good. Need to make it without the bacon but that doesn’t mean everyone else can’t gild that lily!
Thanks for the corer tip! I love my new corer. I never had one before. I tend to start peeling and slicing the apples and suddenly remember that wonderful thing, and use it to core the rest of the apples. It took a few misses before I realized it’s all about a gentle twist and it’s cored in 2 seconds.
Very similar to my lazy mom brisket. Homemade bbq ingreds on it and into the crockpot for hours. Then a bit of Stubb’s Original sauce to finish it and crisp a few edges in the broiler. Then slice. If it slices nicely, it’s a problem, lol.
Santa brought me a Raclette for Christmas. Gonna give it a New Year’s Eve inaugural.
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