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how to make cassoulet

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Adjust Servings:
2 new ham hocks
1 pound boneless pork shoulder, cut into 1 1/2-inch cubes
6 oz fresh pork skin using 1/4 inch of fat attached
Salt and freshly ground pepper
2 pounds dried Tarbais or cannellini beans, picked over and rinsed
2 ounce salt pork, skin removed
1/3 cup duck fat (see Notice )
3 small carrots, thinly sliced
2 medium onions, diced
One 5-ounce slice of pancetta
One 5-ounce slice of prosciutto
1 head of garlic, unpeeled, and 4 small garlic cloves, peeled
1 large plum tomato, sliced
two quarts and two cups chicken broth
Bouquet garni: 4 parsley sprigs, 3 little celery ribs, 2 thyme sprigs plus 1 bay leaf, tied with series
6 duck confit thighs (see Notice )
1 tbsp vegetable oil
1 lb French-style fresh pork sausages, like saucisses de Toulouse, pricked with a fork
1/4 cup fresh bread crumbs

Nutritional information

23.7 g
54 g
30.9 g
81 mg
1208 mg

how to make cassoulet

    • 3h
    • Serves 10
    • Medium




    Although there are Innumerable variations of cassoulet, many derive from a stew of white beans and assorted types of pork. The dish has its title in the pot it is traditionally chopped, the cassole(see Notice ), which is often shaped like a broad inverted cone to guarantee the best amount of crust that is luscious. This variant includes duck Conflict as well as the French garlic noodles Which Are a specialty of Toulouse

    Suggested Pairing

    In Toulouse, the natives pour hearty, tannic reds to accompany cassoulet, Such as the wines of this Collioure area, which is located to the southeast.



    Set the ham hocks, pork shoulder Cubes and epidermis in a huge dishseason lightly with salt and pepper. In a bowl, then cover the beans with 3 inches of water and soak overnight.


    The Following Day, in a moderate Saucepan, cover the salt and the experienced skin . Bring to a boil, then simmer over medium heat until the skin is tender, about thirty minutes. Cut the pork skin into 5 extended pieces, roll each slice into a package and tie with string.


    Shoulder cubes using a paper towel. At a really big, enameled cast-iron casserole, heat the duck fat. Add half the pork cubes and cook over moderately higher heat until lightly browned around; move to a plate. Add the ham hocks into the casserole and brown them lightly. Add the onions and carrots and cook over medium heat, stirring occasionally, until the onions are golden, about 7 minutes. Add two quarts of the batter, the bouquet garni, pork skin packages and the browned pork along with its own juices and bring to a boil.


    In a large Add the beans into the ragout and simmer until the beans are only tender, about two hours.


    Eliminate up to the solidified Fat as possible in the surface of the ragout; book 1/4 cup of the fat. Allow the ragout come back to room temperature. Select from the ham hocks, pancetta and prosciutto. Cut the meats into bite-size bits; discard the skin, bones and gristle. Select the pork skin packages as well as the mind of garlic and book.


    Bring The ragout into a simmer. Squeeze the cooked garlic cloves to a food processor. Add the salt pork along with also the raw garlic cloves and process into a smooth paste. Stir the paste in the ragout and simmer over low heat for 15 minutes, stirring periodically. Stir in all the cured and cooked meats.


    Confit legs in a skillet and roast only until heated through, about 15 minutes. Remove the meat from the bones in massive pieces. Cut the skin into strands.


    Turn down the oven to 325°. Untie And unroll the pork skin packages. Line the base of a 5- to 6-quart earthenware casserole with all the pork skin, down fat. With a large skillet, transfer half the ragout into the earthenware casserole. Top with the duck confit in an even layer, then cover with the remaining part of the ragout. Add the remaining 2 cups of broth into the cooking liquid at the cast-iron casserole and season lightly with salt and pepper. Pour the liquid within the ragout and garnish with 2 tbsp of the reserved skimmed fat. Bake the cassoulet to get 1 1/2 hours.


    Heat the vegetable oil in a moderate skillet. Add the sausages and cook over moderately large heat until browned all over. Let cool, then cut the sausages into 3-inch bits.


    Reduce the Oven temperature to 275°. Gently stir in skin which has formed on the cassoulet. Nestle from the sausages and garnish with the remaining two tbsp of the reserved fat. Bake the cassoulet for 1 hour more, until it's nicely browned on the surface. Transfer into some cloth-lined rack and let rest for 20 or more minutes prior to serving.


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