Beef Confit

Qawarma (ka-war-ma)

Preparation info

  • About

    1 quart

    • Difficulty

      Medium

Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

Confit is one of the oldest ways to preserve food. If you have never tried this variety of confit, then you are in for a real treat. Delicious and versatile, these spicy cubes of beef are used in recipes ranging from garbanzo bean triangles with beef confit. Traditionally they were prepared in rendered lamb fat; however, I have substituted rendered beef fat (it is easier to find).

Ingredients

Specialty Ingredients

  • Beef fat from your local meat market.

    Method

    Prepare Ahead

    Beef confit should keep in the refrigerator up to 4 months. The rendered beef fat can be prepared days to weeks in advance. Store in a well-sealed container and refrigerate until ready to use.