Confit beef brisket

Name: Confit beef brisket
Ingredients: Beef brisket; 1.4000000000000001 l Water; 100 g Fine sea salt; 50 g Sugar; 5 units.items garlic clove; 4 units.items Rosemary sprigs; 6 units.items Thyme sprigs; 1 l Goose fat; 2 units.items Garlic cloves; 1 units.items Rosemary sprigs

Sukade is characterized by a fairly firm texture and a sinew running through the middle.

The meat comes from the shoulder of the cow. To grill the meat, the sinew must be removed, but for slow-cooking this is not necessary and actually provides the typical sukade experience. We confit the sukade whole in goose fat with rosemary and garlic.

Ingredients

Beef brisket

1.4000000000000001lWater

100gFine sea salt

50gSugar

5units.itemsgarlic clove

4units.itemsRosemary sprigs

6units.itemsThyme sprigs

1lGoose fat

2units.itemsGarlic cloves

1units.itemsRosemary sprigs

Preparation

Bring 4 dl of water to a boil.
Add all the ingredients for the brine and make sure the sugar and salt are well dissolved.
Add one liter of cold water and chill.
Place the beef shoulder in the cold brine for at least 24 hours.
Pat the chuck steak dry and sear all around in a pan or on the BBQ.
Place the chuck steak in a vacuum bag with the goose fat, garlic, and the sprig of rosemary.
Cook for 24 hours at 83°C.