Confit of Beef Brisket
Interesting recipe, sounds like an excellent project for a long snow/cold bound weekend.
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.
That does sound good......thanks for the headsup.
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. :-)