Cassoulet With Bacon Andouille And Country Ribs Recipes

COUNTRY CASSOULET

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid., In a large skillet over medium-high heat, brown sausage links; transfer to a 5-qt. slow cooker. Add bacon to skillet; cook until crisp. Remove with a slotted spoon to slow cooker., In bacon drippings, cook pork and lamb until browned on all sides. Place in slow cooker. Stir in beans and remaining ingredients., Cover and cook on low for 6-8 hours or until beans are tender. Discard cloves and bay leaves. Remove sausage and cut into 1/4-in. slices; return to slow cooker and stir gently.

WINNING COUNTRY CASSOULET

Steps:

• Sort beans and rinse with cold water. In a Dutch oven or soup kettle, combine the beans, water and bay leaf. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Do not drain., Stir in broth; bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, brown chicken in reserved drippings on all sides; drain and set aside., In a 3-qt. baking dish or Dutch oven, combine the beans with cooking liquid, bacon, carrots, onion, tomatoes, celery, garlic, salt, marjoram, sage and pepper. Place whole cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to bean mixture; top with chicken., Cover and bake at 350° for 1 hour. Uncover; add sausage. Bake 30-35 minutes longer or until beans are tender. Discard bay leaf and spice bag. Garnish with parsley.

CASSOULET

Steps:

• Preheat the oven to 350 degrees F.
• In a large Dutch oven, heat the oil over medium-heat. Add the Italian sausage and bacon to brown on all sides breaking up with the back of a wooden spoon, about 10 minutes. Remove all but 2 tablespoons fat. Add the onion, carrots, celery, and garlic and saute briefly, just until fragrant scraping up any browned bits. Add the zucchini, diced tomatoes, thyme, rosemary, chicken broth, and canned or cooked cannellini beans. Bring the mixture to a simmer. Add the duck confit. Remove the Dutch oven from the stovetop and place in a 350 degree F oven for 30 minutes remove and sprinkle the bread crumbs and place back in the oven for another 10 minutes or until golden brown.
• Cassoulet Variation:
• Cajun Cassoulet: Use Andouille sausage and chicken as meat varieties. Replace the thyme and rosemary with 1 tablespoon Cajun seasoning. Substitute the cannellini beans for red beans.

CASSOULET OF BACON & TOULOUSE SAUSAGE WITH CONFIT PHEASANT

Steps:

• Locate your heaviest deep pan (with a lid) and put it over a low heat. Add 2 tbsp of the goose fat. Soften the celery, onions and garlic cloves, then add the sausages and brown them all for about 10-15 mins (you may have to turn the heat up a bit).
• Remove the rind from the bacon and cut the bacon into 8 square chunks. Add the bacon and rind to the pot and pour in the red wine and tomatoes; I like to put the smoked rind in for flavour then pick it out later. Add the bay leaf and thyme, cover and simmer very slowly for 3 hrs.
• While the base is cooking, prepare the confit. This could also be done well in advance, since it keeps so well. Heat oven to 150C/130C fan/gas 2 and season the pheasant legs well with sea salt and pepper. Pack these together tightly into an ovenproof casserole and cover with the goose fat. Add the peppercorns and cook for 2½ hrs, until the pheasant is tender. Remove the legs carefully from the hot fat and drain on a rack above a roasting tray. Increase the oven temp to 200C/180C fan/gas 6. If you are making these ahead, cool and store in the fat in the fridge. To serve, heat gently to melt so you can lift out the legs.
• To finish, tip the sausage mix into an ovenproof dish, stir in the beans with some seasoning and sit the pheasant legs on top. Sprinkle the whole thing with breadcrumbs and bake for 30 mins until golden. Scatter with parsley to serve.

CHEF JOHN'S QUICK CASSOULET

Steps:

• Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
• Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
• Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
• Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
• Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
• Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
• Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
• Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
• Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
• Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

CASSOULET WITH BACON, ANDOUILLE AND COUNTRY RIBS

Steps:

• Preheat the oven to 300°.
• In a large saucepan, cover the beans with the stock and bring to a boil.
• Reduce the heat to moderately low and simmer until the beans are just tender, about 1 hour.
• Drain the beans, reserving the stock.
• Return the stock to the saucepan and boil over high heat until reduced to 4 cups, about 7 minutes.
• Meanwhile, melt the butter in a large skillet.
• Working in 2 batches, season the rib meat with salt and pepper and cook over moderately high heat until browned all over, about 4 minutes per batch. Transfer to a platter.
• Add the bacon to the skillet and cook until the fat is rendered and the meat begins to crisp, about 5 minutes. Transfer the bacon to the platter.
• Add the andouille to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Transfer to the platter.
• Add the reserved rib bones to the skillet and cook over moderately high heat until lightly browned, about 2 minutes per side. Add to the platter.
• Add the onion, carrots and garlic to the skillet and cook over moderate heat, stirring occasionally, until softened and golden, about 8 minutes.
• Add the chopped tomatoes, thyme and bay leaf and cook, stirring until the tomatoes release their juices, about 3 minutes.
• Return the rib meat, bacon and andouille to the skillet; stir until heated through.
• Scrape the meat and vegetables into a large glass or ceramic baking dish.
• Nestle in the rib bones and top with the white beans and the reduced stock.
• Bake the cassoulet for 1 hour and 30 minutes, or until bubbling and the beans on top are crisp. Let stand for 15 minutes. Pick out the bay leaf and serve.
• MAKE AHEAD The baked cassoulet can be refrigerated for up to 4 days. Cover with aluminum foil and bring to room temperature before reheating in a 350° oven for about 40 minutes.