Step 1

Break up the beef fat with a knife and place in the roasting dish.

Step 2

Put the dish in the oven at 150 C / 300 F / 130 FAN / Gas 2, to allow the oven to preheat and the fat to melt.

Step 3

Flatten the garlic with the side of a sharp knife.

Step 4

Pat the meat dry with kitchen paper and season on both sides just before cooking.

Step 5

Put the oil in the frying pan over a high heat and add the brisket.

Step 6

Turn the meat regularly for a few minutes to sear the meat on all sides.

Step 7

Remove the roasting pan carefully from the oven and add the beef, garlic, bay leaf and sprig of thyme.

Step 8

Cover the dish tightly with foil and cook in the oven for 2 hours. As a guide, allow 1 hour of cooking for each pound or 500 grams.

Step 9

Remove the foil after cooking and check that the meat is tender.

Step 10

Remove the beef confit from the fat and place on a plate or carving tray and cover with foil to rest before carving.