Gastronomixs

Confit ribeye

Creation by Edward de Ridder, NY Basement restaurant, Rotterdam.

Confit ribeye

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Ingredients

1

whole

ribeye

2

heads

garlic

5

sprigs

rosemary

10

sprigs

thyme

5

 

bay leaves

2

kg

goose fat

10

 

peppercorns

Preparation method

  • Heat half of the goose fat with the herbs, garlic and the peppercorns in a pan to 100°C.
  • Take off the heat and add the rest of the goose fat so that it cools to around 60°C.
  • Place the ribeye in a stainless-steel tray that is only slightly bigger than the ribeye itself so there is not much space around it.
  • Pour the goose fat over the ribeye in the tray, along with the other ingredients and ensure that the meat is just covered.
  • Place the tray in the oven at 65°C and cook until the centre reaches 52°C.
  • Then immediately remove the ribeye from the fat and leave it to rest for 30 minutes.
  • Pan-fry until browned all over and leave to cool. 

Serving suggestions

  • Thinly sliced as a cold cut.
  • Thinly sliced as a starter with preparations of pumpkin.
  • Thinly sliced with a salad of grilled vegetables.

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