Advertisement
Beef Confit
Qawarma (ka-war-ma)
- About
1 quart
- Difficulty
Medium
Published 2009
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
Method
Photos
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe