Cassoulet

Cassoulet
Photo by France Ruffenach

Ingredients

  • 1 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
  • 1 medium carrot, peeled and coarsely chopped
  • ¼ cup duck fat or olive oil
  • Extra chicken broth or duck stock for moistening the cassoulet during baking, if needed
  • 2 tomatoes, peeled and seeded, or 2 cups canned whole tomatoes, lightly squeezed
  • ½ large onion, peeled and halved, each half studded with 1 whole clove
  • 2 cups homemade or low-salt chicken broth or duck stock
  • + 22 more ingredients
    • ¾ lb. pork belly or pancetta
    • 1 lb. dry white beans, such as cannelini or Great Northern
    • ½ lb. garlic sausage or sweet Italian sausage that’s not seasoned with fennel
    • 2 cups coarse, unseasoned breadcrumbs, toasted, preferably from a baguette
    • 1 clove garlic
    • 1 lb. boneless lamb shoulder, neck, or shank meat (about 2 lb. on the bone)
    • ½ head garlic, halved across the top
    • ¾ cup dry white wine
    • 1 bay leaf, several sprigs of fresh thyme, and several parsley stems, tied together in a bouquet
    • ½ tomato, peeled and seeded, or ½ cup canned whole tomatoes, drained
    • 1 pig’s foot or 1 small fresh ham hock
    • Kosher salt and freshly ground black pepper
    • 1 onion, peeled and coarsely chopped
    • Lamb stew
    • Bean stew
    • ½ rib celery, halved
    • ¼ cup duck fat or olive oil
    • ½ lb. pork rind
    • 2 cloves garlic
    • 3 to 4 duck confit legs
    • 1 medium carrot, halved
    • Kosher salt and freshly ground black pepper

Soak the beans overnight in enough cold water to cover them well. Drain, rinse, and pick through them for stones and damaged beans. In a large saucepan, cover the pig’s foot or ham hock, pork belly or pancetta, and pork rind with cold water. Bring to a boil, simmer for 3 minutes, drain, and rinse...

View full recipe at Fine Cooking

Comments

Variations on Cassoulet

  • Cassoulet
    • 1/2 teaspoon black peppercorns
    • 1 tablespoon minced garlic
    • +23 other ingredients
  • Cassoulet
    • 1/2 teaspoon black pepper
    • 3 fresh thyme sprigs
    • 3 fresh flat-leaf parsley sprigs
    • 1 tablespoon tomato paste
    • 1 8-inch square of cheesecloth
    • +17 other ingredients
  • Cassoulet
    • 1 cup plum tomatoes
    • 3 cloves garlic
    • 1 cup parsnips
    • 1/4 cup all-purpose flour
    • 6 cups beef broth
    • 1 3/4 pound duck confit
    • 1 1/2 cups bread crumbs
    • +15 other ingredients


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