Cassoulet. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you're not a pro. It requires a few ingredients you won't find in the typical supermarket. Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one As a cassoulet fan, I've traveled around southwestern France talking to cassoulet chefs, bean.
Unraveling the mysteries of home cooking through science.
Authentic Cassoulet recipe: the Cassoulet is a traditional french beans and meat stew from the south of France.
Broad white beans are soaked overnight then slow cooked in a tomato based stock with.
You can Have Cassoulet using 15 ingredients and 13 steps. Here is how you cook it.
Ingredients of Cassoulet
- Lets Go Prepare 8 oz of pork belly, cubed.
- Lets Go Prepare 4 of skin-on chicken legs, thigh and leg separated.
- What You needis 1 lb of sausage (4-5 links).
- Lets Go Prepare 2 Tbsp of duck fat.
- It's 1 lb of beans, soaked 24 hours.
- Lets Go Prepare 1 of onion, diced.
- It's 2 of carrots, cut in 3" sticks.
- What You needis 2 of celery stalks, cut in 3" sticks.
- It's 9-10 of garlic cloves, whole.
- Lets Go Prepare 6 of cloves.
- What You needis 2 of bay leaves.
- What You needis 1/4 cup of parsley (handful).
- What You needis 1 qt of chicken stock.
- Lets Go Prepare 3 (1/4 oz) of packets gelatin.
- What You needis of salt and pepper.
Cassoulet is one of the most magnificent examples of French home cooking. The sumptuous meat and bean casserole is not as refined as some of the fussier dishes of haute cuisine. Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various forms of pork. This cassoulet-style one-pot is just the thing for a blustery autumn weekend.
Cassoulet step by step
- Preheat oven to 300 F..
- In a dutch oven, melt the duck fat over high heat..
- Hydrate the gelatin in the stock, by sprinkling the dry gelatin over the stock and letting it sit..
- Season the chicken and pork belly with salt and lots of black pepper. If you can't find pork belly, you can use salt pork, but omit the salt from the recipe..
- Brown the pork belly, and remove from dutch oven..
- Brown the chicken and remove from dutch oven..
- Brown the sausage links and any spare chicken that didn't fit into the pot with the original chicken, and remove from the dutch oven..
- Add the veggies, cloves, and bay leaves, scraping the fond from the bottom of the pan. Sauté until onions are translucent..
- Add the stock/gelatin, parsley, and the beans. Stir to distribute and transfer the dutch oven to the oven with the lid ajar and cook for 40 min..
- Remove the carrot, celery, bay, and cloves from the dutch oven..
- Add the reserved meat to the dutch oven arranging the chicken so that it's skin side up. Add water, if needed, to cover the beans..
- Return the dutch oven to the oven and continue to cook, with the lid ajar for 2 more hours. Check the cassoulet occasionally to make sure there is enough liquid to cover beans. If needed, add water..
- Plate with a garnish of parsley..
Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg. I have made cassoulet several times recently using this recipe. My husband is French and he loves to make Cassoulet. However, in his recipe, he uses Pork hocks which he cooks separately, with the. Cassoulet: A Brief History. erhaps there is no dish in the Southwest France more iconic, cherished, and controversial than the cassoulet.