Slow cooking is one of the most fascinating techniques in the culinary world. Anyone who thinks preparing meat simply comes down to throwing a steak on the grill has a whole world left to discover. Techniques like braising and confit are among the oldest and most respected methods in the kitchen, and they deliver results that quick cooking can never match. But what exactly is the difference, and when do you choose which method? In this article, we take a deep dive into both techniques.
What is braising and how does it work with meat?
Braising is a slow-cooking technique in which meat is first briefly seared over high heat and then slowly cooked in a small amount of liquid. That liquid can be stock, wine, beer, or a combination. The pot or Dutch oven is sealed with a lid, after which the meat continues to cook at a low temperature, either in the oven or on the stovetop.
The power of braising lies in the combination of liquid, steam, and time. The liquid keeps the meat from drying out, while the steam that builds up inside tenderizes it from within. At the same time, connective tissue and collagen slowly dissolve into the liquid, resulting in a rich, full-bodied sauce and meat that practically falls apart. This process is also known as low and slow cooking.
The Maillard reaction during searing creates a dark crust and deep flavor, which then dissolves into the sauce. The end result is meat with an intense flavor and a silky texture that faster techniques simply cannot achieve.
What is confit and what is it used for?
Confit is a cooking method in which meat is fully submerged in fat and cooked at a low, steady temperature. Traditionally, goose fat or duck fat is used, but olive oil or other animal fats work just as well. The temperature typically falls between 70 and 90 degrees Celsius, and the process takes several hours.
The key difference from other methods is that confit uses fat rather than liquid. Fat conducts heat differently than water or steam, resulting in an even, gentle cook without the meat drying out. The fat does not soak into the meat, as many people believe — instead, it acts as a heat conductor and a protective layer. The result is meat that is incredibly tender, with a rich flavor and a soft, almost melt-in-your-mouth texture.
Confit is also used as a preservation method. Meat stored in its own fat keeps for weeks in the refrigerator. This is why the technique has been used for centuries in French cuisine, long before refrigerators existed. Modern applications can resemble sous vide cooking, where meat is cooked at a precise low temperature, though the two techniques are technically distinct.
What is the difference between braising and confit?
The fundamental difference lies in the medium used for cooking. With braising, the meat cooks in liquid; with confit, it cooks in fat. This has significant consequences for the end result.
- Medium: Braising uses stock, wine, or other liquid. Confit uses fat such as goose fat or olive oil.
- Texture: Braised meat is stringy and falls apart, ideal for pulled beef. Confit meat is tender but retains more structure.
- Flavor: Braising produces a rich sauce and deep flavors through the dissolving collagen. Confit gives the meat itself a subtler, more concentrated flavor.
- Temperature: Braising is often done at slightly higher temperatures, around 300 to 350°F (150 to 180°C) in the oven. Confit takes place at lower temperatures, between 160 and 195°F (70 and 90°C).
- Preservation: Confit meat can be stored in the fat and keeps for longer. Braised meat is less suitable as a preservation method.
Both techniques are forms of low and slow cooking and require patience, but they give meat a completely different character. The choice depends on the cut of meat, the desired texture, and the dish you want to make.
Which cuts of meat are best suited for braising?
Braising is ideally suited for tougher cuts of meat with plenty of connective tissue and collagen. These cuts are unsuitable for quick methods like grilling or pan-searing, but they transform into something extraordinary through slow cooking.
- Brisket: The classic example of a cut that calls for a low and slow oven preparation. The thick layer of connective tissue dissolves into a rich, gelatinous texture.
- Chuck roast and blade roast: Time-honored favorites that truly come into their own when slow-cooked in a Dutch oven.
- Pulled beef: Made from chuck roll or shoulder, the meat cooks until it can be pulled apart with two forks.
- Short ribs: Short rib sections with plenty of fat and connective tissue, perfect for braising in red wine or dark beer.
- Oxtail: An intensely flavorful cut that yields an incredibly rich sauce after hours of braising.
The principle is simple: the more connective tissue, the better the cut is suited for braising. Lean, tender cuts like ribeye or tenderloin do not need this technique and will actually dry out with it.
Which cuts of meat are best suited for confit?
Confit works best with meats that are naturally a little fattier or that benefit from a gentle, even cook without drying out. Traditionally the technique is applied to poultry, but it also offers great possibilities for certain beef preparations.
- Duck legs: The textbook example of confit. The leg cooks for hours in goose fat and develops an incredibly tender texture with a rich flavor.
- Goose legs: Similar to duck, traditionally prepared in French cuisine as confit d'oie.
- Pork cheeks or pork belly: The high fat content makes these cuts ideal for confit, with a result that melts on the tongue.
- Chicken thighs: More affordable than legs but similar in structure, chicken thighs benefit enormously from gentle cooking in olive oil or chicken fat.
- Leg or shoulder of lamb: Slow-cooked in olive oil with herbs at a low temperature, lamb develops an exceptionally tender texture and a subtle flavor.
Confit is less traditionally applied to beef, but experiments with fat-rich cuts like ribeye or short ribs in olive oil at low temperature yield surprising results. In that case, it closely resembles sous vide cooking, where precise temperature control is central.
When do you choose braising and when do you choose confit?
The choice between braising and confit depends on three factors: the cut of meat, the desired result, and the context of the dish.
Choose braising when:
- You want to transform a tough, collagen-rich cut into something tender and pull-apart.
- You want to create a rich sauce as part of the dish.
- You want to serve pulled beef or a hearty stew.
- You are working with a Dutch oven or slow cooker and using a flavorful liquid as the base.
- You want to make a savory, warming dish where the sauce is just as important as the meat itself.
Choose confit when:
- You want to preserve and cook the meat at the same time.
- You want a tender result where the meat retains its structure.
- You are working with poultry or pork cuts that are naturally fattier.
- You are looking for a technique similar to sous vide but with a traditional character.
- You want to finish the meat with a crispy crust in a hot pan or under a kitchen torch after the confit process.
At Vlees & Co, we believe that understanding these techniques is the key to a truly exceptional meat experience. We are committed to transparency about the origin and preparation of our products, and our team of meat sommeliers is happy to advise you on which cooking method best suits the cut you have in mind. Whether you are curious about a braised short rib or a duck leg confit, the right technique makes the difference between a good meal and an unforgettable one.
Frequently Asked Questions
Can I braise without a Dutch oven?
Yes, a Dutch oven is ideal but by no means essential. Any heavy, oven-safe pot with a tight-fitting lid will do, such as a cast-iron casserole dish or a sturdy stainless steel pan. The most important thing is that the pot seals well so the steam stays inside and the meat cooks evenly. As an alternative, you can cover a roasting dish tightly with aluminum foil.
What fat should I use if I can't find goose fat or duck fat for confit?
Good alternatives include high-quality olive oil, lard (pork fat), or neutral vegetable oils such as sunflower oil. Olive oil adds a subtle flavor and works excellently with lamb, chicken, and pork. Goose fat and duck fat can be found at specialty butchers like Vlees & Co, but for a first introduction to the technique, olive oil is a great starting point.
How long can I store confit meat and how do I do it correctly?
Confit meat can be kept in the refrigerator for up to four to six weeks, provided it is fully submerged in the fat. Use a sterilized glass jar or an airtight container and make sure the meat is not exposed to air. Always check that the fat has solidified completely around the meat before sealing the jar, as this is the protective layer that prevents spoilage.
My braised meat turned out dry. What went wrong?
The most common cause is too little liquid in the pot or an oven temperature that was too high. Check regularly during cooking that there is still enough liquid and add stock if needed. Also make sure the lid fits tightly so the steam cannot escape. If your meat has already dried out, you can rescue it by letting it rest in the sauce over low heat with a splash of extra stock.
Can I prepare braised or confit meat in advance and reheat it later?
Absolutely — and in fact, both techniques are perfectly suited for this. Braised meat often tastes even better the next day, as the flavors continue to develop as it cools. Reheat it gently in the sauce over low heat and add a splash of stock if needed. Store confit meat in the fat and sear it in a hot pan just before serving for the best texture.
What is the difference between confit and sous vide cooking?
Although both techniques use low, controlled temperatures, there are important differences. With sous vide, the meat is vacuum-sealed and cooked in a water bath at a precisely controlled temperature, without any fat or liquid from the outside. With confit, the meat is submerged in fat, which adds its own flavor dimension and simultaneously acts as a preservative. Sous vide offers greater precision, while confit has a more traditional, artisanal character.
Do I always need to sear meat before braising or making confit?
With braising, searing is strongly recommended, because the Maillard reaction creates a deep, complex flavor that dissolves into the sauce during cooking. If you skip this step, you miss an important layer of flavor. With confit, searing beforehand is neither customary nor necessary, since the meat cooks in fat and does not form a crust. If you want a crispy result after the confit process, simply sear the meat briefly in a hot pan after cooking.