Cassoulet may appear to be a easy meat and bean dish – however it isn’t! It’s a nationwide obsession for the French. Some prefer it cooked the Carcassonne manner or the Toulouse manner, some just like the Castelnaudary model dish as on this conventional recipe – with because of the Castelnaudary Vacationer Workplace for sharing it.
INGREDIENTS
350 to 400g dried beans ingot sort (ideally Lauragais)
2 duck or goose legs confit, minimize in two
4 items of 80g pure pork sausage generally known as “from Toulouse”
4 items of 50g pork caught within the shank, shoulder or chest
250 g pork rind half of which shall be used after cooking to assemble the cassoulet
just a little salted bacon
1 poultry carcass or a number of pork bones
onions and carrots
For 4 individuals
The day earlier than: Soak the dried beans in a single day in chilly water.
The subsequent day : Drain this water, put the beans in a saucepan with three liters of chilly water and convey to a boil for five minutes. Flip off the warmth, drain the water and reserve the beans.
Proceed to preparation of broth with once more 3 liters of water (non-limestone and from Castelnaudary if doable), the rinds minimize into large strips, a poultry carcass when you’ve got it or a number of pork bones and, in keeping with your style, just a little onion and carrots. Season with salt and pepper (generously). Prepare dinner this broth for 1 hour then filter the broth and accumulate the rinds.
On this filtered broth put the beans to prepare dinner till they’re gentle however stay intact. For this you want about 1 hour of boiling.
Whereas the beans prepare dinner – Getting ready the meats:
In a big sauté pan, make degrease the items of confit over low warmth then put aside.
Within the remaining fats brown the sausages from Toulouse then reserve them.
Brown the items of pork which must be golden brown and reserve them with the opposite meats.
Drain the beans and preserve the broth heat. Add to the beans a number of cloves of garlic and double the load of salted bacon crushed collectively.
Meeting of the Cassoulet:
For this we are going to use the hole terracotta dish which was known as “cassolo” (right now “cassole”) and which gave its title to cassoulet, or failing {that a} pretty hole terracotta dish appropriate for the oven.
Line the underside of the saucepan with items of rind,
Add a couple of third of the beans,
Prepare the meats and pour the remainder of the beans on high,
Prepare the sausages by pushing them into the beans, the tops of the sausages should stay seen,
Full the casserole pouring the new broth which ought to simply cowl the beans,
Pepper on the mill on the floor and add a tablespoon of duck fats used to brown meats.
To prepare dinner :
Place within the oven 150°/160 ° (Thermostat 5 or 6) and prepare dinner for two to three hours.
Throughout cooking, a golden brown crust will kind on high of the pan, which must be pushed in a number of instances (the ancients mentioned 7 instances).
When the tops of the beans start to dry, add a number of spoons of broth.
In the event you put together this cassoulet the day earlier than, it would must be reheated within the oven at 150° for an hour and a half earlier than serving. Don’t overlook so as to add just a little broth or, failing that, a number of spoonfuls of water.
And a final bit of recommendation from La Grande Confrérie du Cassoulet de Castelnaudary – “Essential! The cassoulet must be served effervescent in its saucepan. Serve it delicately with out stirring it, it will likely be higher and don’t hesitate so as to add extra. It’s a dish that may take you to the paradise of fashionable gastronomy!”
Recipe from castelnaudary-tourisme.com
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