Lamb And Pork Cassoulet Recipes

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CASSOULET



Cassoulet image

This recipe serves six generously, and it's easily doubled if you want to make more (leftovers are delicious). If you don't have the traditional deep earthenware casserole, use a 5-quart enameled cast-iron Dutch oven or a ceramic soufflé dish - the vessel needs to be wide enough for a crust to form. For pork rind, order it or buy salt pork and cut the rind off, freezing the salt pork for another use.

Provided by Jean-Pierre Moullé

Categories     Main Course

Yield 6

Number Of Ingredients 29

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

Steps:

  • Make the bean stew: 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 in cold water. Reserve. In a large saucepan, cover the beans with lukewarm water. Bring to a boil, drain, and return to the pan. Cover with hot water. Add the carrots, onion, tomato, celery, garlic, and herb bouquet. Bring to a boil, add the reserved pig's foot or ham hock, pork belly or pancetta, and pork rind. Simmer, covered, for 1-1/2 hours, until completely tender (don't add salt yet). Transfer to a large pan to cool and reserve the beans in their cooking liquid. Remove the carrot, onion, and herb bouquet; discard. Taste and season with salt and pepper as needed, but be prudent, as the pork parts add a good bit of salty flavor.
  • Meanwhile, make the lamb stew: Cut the lamb into 2-1/2-inch pieces. Season with salt and pepper. In a large, heavy sauté pan over medium-high heat, melt the duck fat or heat the oil. Sear the lamb pieces until well browned on all sides. Remove with a slotted spoon and reserve. Add the carrot and onion, lower the heat to medium, and cover the pan. Sweat the vegetables until tender but not browned, about 6 minutes. Raise the heat, add the white wine, and boil, scraping up any browned bits with a wooden spoon, until the liquid is reduced by half. Add the reserved lamb and any juices, the tomatoes, herb bouquet, garlic, and broth or stock. Bring to a boil and then reduce the heat and simmer, covered, until the lamb is tender, about 1 hour, skimming off the fat and froth as needed. Discard the herb bouquet and reserve the lamb stew until it's time to assemble the cassoulet.
  • Assemble the cassoulet: Heat the oven to 250°F. In a medium-size sauté pan over medium-high heat, heat half of the duck fat or olive oil. Add the sausage and brown it on all sides. When cool enough to handle, cut it into six pieces.
  • Cut the duck confit legs in half at the joint. Rub the garlic clove over the inside of an earthenware casserole, an enameled cast-iron Dutch oven, or a large ceramic soufflé mold. Retrieve the pig's foot or ham hock, pork rind, and pork belly or pancetta from the bean stew. Discard the pig's foot or ham hock bones. (If you've used a ham hock, tear off any remaining meat and add it to the bean stew.) Cut the pork belly or pancetta into 1/2-inch pieces and reserve. Cut the pork rind into 1/2-inch pieces and scatter them over the bottom of the dish.
  • With a slotted spoon, transfer one-third of the beans to the dish. Do the same with half the pork belly or pancetta, all of the duck confit, half the lamb stew (again, use a slotted spoon, because you'll be using the cooking liquid later), and all of the sausage. Cover the meats with another one-third of beans, the remaining pork belly and lamb stew, and finish with the last one-third of beans. Combine the bean juices with the lamb sauce, taste for seasoning (remembering that the duck confit is salty), and pour just enough over the dish to barely cover the beans.
  • Sprinkle the dish with the breadcrumbs and drizzle the remaining duck fat (melt it first if it's still solid) or olive oil over the breadcrumbs. Bake for 2-1/2 hours and then raise the heat to 350°F and bake until the crust is a rich golden brown and the cassoulet is bubbling around the edges, about another 30 minutes. Check the cassoulet during baking - if it's getting too dry, add more broth or stock; if the crust is browning too quickly, cover it with foil. Let the cassoulet rest for at least 30 minutes before serving. Bring the entire dish to the table and serve each guest some crust, beans, and pieces of the different meats.

Nutrition Facts : ServingSize 6, Calories 1210 kcal, Fat 670 kcal, SaturatedFat 27 g, TransFat 74 g, Carbohydrate 72 g, Fiber 14 g, Protein 62 g, Cholesterol 175 mg, Sodium 1320 mg, UnsaturatedFat 43 g

LAMB CASSOULET



Lamb Cassoulet image

This recipe came to The Times in 2001 from Joël Chapoulie, the executive chef at L'Express. At the Montreal restaurant, he made it with a cut of lamb called souris, nuggets from the knuckle that are exceptionally flavorful and gelatinous (and that American butchers never bother with, instead selling whole shanks). The cassoulet can be made ahead, and reheated just before serving.

Provided by Regina Schrambling

Categories     main course

Time 5h

Yield 6 servings

Number Of Ingredients 15

3 cups dried cannellini or other white beans, picked over
8 ounces salt pork
8 ounces slab bacon, cut in thin strips
4 onions: 1 whole, 3 finely chopped
8 to 10 cloves
1 carrot, peeled
1 bay leaf
1 teaspoon dried thyme
4 cloves garlic: 2 peeled but uncut, 2 finely chopped
3 lamb shanks, about 3 pounds total
Salt
2 cups duck fat
3 tablespoons tomato paste
8 ounces saucisson d'ail (French garlic sausage)
Freshly ground black pepper

Steps:

  • Rinse beans under running water. Place in large pot with salt pork and bacon; add cold water to cover. Bring to boil and cook 3 minutes. Strain through colander and rinse.
  • Return beans, salt pork and bacon to clean pot. Add 6 cups cold water. Stud whole onion with cloves and add to beans. Add carrot, bay leaf, thyme and 2 cloves peeled garlic. Cover and simmer very gently until beans are tender, about 1 to 1 1/2 hours.
  • Remove carrot, onion and garlic from beans and discard. Set pot aside.
  • Season shanks with salt. Heat duck fat in casserole or Dutch oven and brown meat on all sides. Remove from pan with slotted spoon; set aside. Add chopped onions, chopped garlic and tomato paste to pan, mixing well. Return shanks to pan and fit saucisson, salt pork and bacon around them. Pour beans and their liquid over. Cover partway and cook over low heat for 1 hour.
  • Heat oven to 400 degrees. Remove meats from beans. Discard salt pork. Cut lamb and bacon into chunks and slice saucisson into 6 thick pieces. Season well with pepper. Season beans with salt as needed.
  • Using slotted spoon, remove half the beans from the casserole. Arrange meats over beans remaining in pan. Spread remaining beans over the meats.
  • Cover casserole and bake 1 1/2 hours. Uncover casserole, raise oven setting to 450 degrees and cook until a crust forms on top of the beans, about 20 minutes.

LAMB AND PORK CASSOULET



Lamb and Pork Cassoulet image

Make and share this Lamb and Pork Cassoulet recipe from Food.com.

Provided by j godsey

Categories     Lamb/Sheep

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 10

1 (15 ounce) can cannellini beans, drained
1 tablespoon oil
1 tablespoon ketchup
1 teaspoon chili powder
1/2 teaspoon thyme
1/4 cup water
1 teaspoon bacon bits (dash of liquid smoke)
1 lamb chop, diced
1 pork chop, diced
1 small onion, diced

Steps:

  • Saute onion and garlic in oil.
  • Add lamb and pork.
  • Saute 5 minutes until cooked though.
  • Combine everything in a small deep oven safe dish.
  • Bake uncovered 350 30 minutes.
  • HINTS: for those who like more beans & less meat Add another can of beans & half as much meat. Just use a tad more water.
  • If you liked it or hated it please let me know -- .

Nutrition Facts : Calories 584.9, Fat 30.3, SaturatedFat 9.9, Cholesterol 104.7, Sodium 838.4, Carbohydrate 36.7, Fiber 12.4, Sugar 7.2, Protein 40.5

LAMB CASSOULET



Lamb Cassoulet image

A classic cassoulet takes ages to prepare and cook. My simplified version is tasty, easy and pretty quick to get together. It's hearty, so make sure your guests are good and hungry.

Provided by Lene8655

Categories     Lamb/Sheep

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
8 lamb cutlets
2 garlic cloves, finely chopped
400 g chopped fresh tomatoes
1 teaspoon dried herbes de provence
1 teaspoon brown sugar
1 tablespoon red wine vinegar
150 ml lamb stock
2 (400 g) cans cannellini beans, drained
75 g fresh white breadcrumbs
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 180 degrees centigrade. Heat the oil in a large frying pan and quickly brown the lamb cutlets for 2 minutes on each side. Remove from the pan and transfer to a 2 litre casserole dish.
  • Add the onion and garlic to the pan and cook for 3-4 minutes until softened and golden. Add the the tomatoes, herbs, sugar, vinegar and lamb stock and simmer together for 2-3 minutes. Add salt and pepper to taste.
  • Empty the beans over the lamb cutlets then roughly stir in the tomato mixture. Sprinkle the breadcrumbs on top of the casserole in an even layer, cover and bake for 30 minutes. Remove the cover and cook for a further 30 minutes until bubbling and golden brown on top.

Nutrition Facts : Calories 382.3, Fat 4.9, SaturatedFat 0.8, Sodium 145.5, Carbohydrate 65.2, Fiber 14.3, Sugar 5.3, Protein 21.9

PORK CASSOULET



Pork Cassoulet image

Provided by Victoria Granof

Categories     Soup/Stew     Bean     Onion     Pork     Tomato     Bake     Dinner     Lunch     Bacon     White Wine     Fall     Winter     Thyme     Cookie     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 16

2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)
2 medium onions, peeled and chopped
2 garlic cloves, minced, plus 1 whole clove
2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
1 pound bacon (slab is best), cut into 2-inch pieces
1 large stalk celery, chopped
1/2 medium carrot, peeled and chopped
Kosher salt and freshly ground black pepper to taste
4 cups chicken broth
1 cup white wine
1 (14-ounce) can diced tomatoes, with their juice
2 bay leaves
2 (14-ounce) cans white beans, drained and rinsed
2 tablespoons olive oil
1 cup coarse bread crumbs
2 tablespoons chopped parsley

Steps:

  • 1. Preheat oven to 375°F.
  • 2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
  • 3. Cover with a lid or foil and bake for 1 1/2 hours.
  • 4. Remove the ribs; set aside.
  • 5. In the same pot, over medium heat, brown the bacon.
  • 6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
  • 7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
  • 8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
  • 9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
  • 10. Let cool and serve.

PORK CASSOULET



Pork cassoulet image

Perfect for using up stray bits and pieces from the fridge, this pork and bean stew is rich, warming and cheap to prepare

Provided by Jack Monroe

Categories     Dinner, Main course, Supper

Time 2h45m

Number Of Ingredients 16

4 tbsp fat (lard if you're budgeting, goose or duck fat if you're not)
350g assorted pork , diced (a mixture of bacon, sausage and diced pork works well)
1 large onion , halved and sliced
10 fat garlic cloves , peeled
1 carrot , thinly sliced
1 tsp fennel seeds
2 tbsp red wine vinegar
600ml stock
1 tbsp tomato purée
2 rosemary stalks, leaves picked and chopped
handful of parsley , finely chopped
400g can haricot or cannellini beans , drained
few tbsp fresh or dried breadcrumbs
drizzle of oil , whatever you have
crusty bread , to serve
green vegetables , to serve

Steps:

  • Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
  • Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
  • Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.

Nutrition Facts : Calories 501 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.1 milligram of sodium

ALL-DAY SLOW-COOKER CASSOULET



All-Day Slow-Cooker Cassoulet image

This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or ham, goat, or duck. Whatever you use, keep the proportions similar to those listed below, and you can't lose.

Provided by Andrew Schloss

Categories     Slow Cooker     Lamb     Sausage     Duck     Bean     Breadcrumbs     Soup/Stew

Yield Serves 12

Number Of Ingredients 20

1 pound dried large white beans, such as cannellini or baby limas
1 duck (about 4 pounds)
1 pound boneless leg of lamb, cut into 2-inch cubes
2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
8 ounces garlic sausage, cut into 2-inch lengths
8 ounces smoked sausage, such as andouille, cut into 2-inch lengths
1 large onion, diced
2 large celery ribs, cut into 1/4-inch-thick slices
4 cloves garlic, minced
1/4 teaspoon ground nutmeg
1 teaspoon dried Italian seasoning
Pinch of ground cloves
1/2 cup dry white wine
4 cups beef or chicken broth, or a mixture
1 can (about 15 ounces) diced tomatoes, drained
2/3 cup dried breadcrumbs
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
Special Equipment
5-6 quart slow cooker

Steps:

  • Put the beans in a medium bowl, cover with about 3 inches of water, and soak overnight. Or put the beans in a saucepan, cover with water, and bring to a boil for 3 minutes. Remove from the heat and soak for 1 hour. Then drain.
  • Meanwhile, cut the duck into 8 pieces: 2 breast halves, 2 drumsticks, 2 thighs, and 2 wings. Trim off all visible fat and excess skin and set the fat and skin aside. Season the duck pieces and lamb with the salt and pepper and set aside.
  • Cook the duck fat and skin in a large heavy skillet over medium heat until between 1/4 and 1/3 cup fat is in the pan, about 4 minutes. Remove the solid pieces of fat and skin and discard. Brown the duck in the hot fat on both sides, about 4 minutes per side, and set aside. Brown the lamb, about 4 minutes per side, and set aside. Brown the sausage pieces on all sides, about 3 minutes per side, and set aside.
  • Add the onion and celery to the skillet and sauté until lightly browned, about 4 minutes. Add the garlic, nutmeg, Italian seasoning, and cloves and sauté until aromatic, about 1 minute. Add the wine and bring to a boil. Add the beef broth and tomatoes, return to a boil, and remove from the heat.
  • To assemble the cassoulet:
  • Layer the beans and meats, in alternating layers (4 of beans, 3 of meat), starting and ending with the beans. Pour the liquid over all, cover the cooker, and cook until the beans are tender, 8 to 10 hours on low.
  • Preheat an oven to 350°F. Mix the breadcrumbs and parsley and scatter over the top of the cassoulet. Transfer the crock with the cassoulet to the oven and bake until the top is browned and bubbling, about 30 minutes. Serve immediately.

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From realfood.tesco.com


JENNIFER MCLAGAN’S CASSOULET RECIPE - HOUSE & HOME
2009-03-11 Directions. Yield: Step 1: Drain the beans, discarding the soaking water. Place the beans in a large saucepan and cover with cold water. Cut 1 of the onions in half and skewer each half with a clove. Add to the pan with 2 of the garlic cloves, the thyme and parsley sprigs, and bay leaf. Bring to a boil over medium heat, then lower the heat ...
From houseandhome.com


LAMB CASSOULET | BETTER HOMES & GARDENS - BHG.COM
In the same pot brown lamb, half at a time, in hot oil; drain fat. Return all lamb to the pot. Add beans, carrots, sweet pepper, onion, bouillon granules, Worcestershire sauce, dried thyme (if using), garlic, and bay leaves to the pot. Add 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans ...
From bhg.com


LAMB CASSOULET - RECIPES | COOKS.COM
Saute pork, onion and garlic ... remaining ingredients except lamb. Bring to a boil; ... moderate oven (350 degrees) for 20 minutes. Serves 6. Bring to …
From cooks.com


LAMB AND SAUSAGE CASSOULET RECIPE | MYRECIPES
Return pan to medium-high heat. Add sausage and bacon to pan; sauté 2 minutes, stirring occasionally. Add onion and next 3 ingredients (through …
From myrecipes.com


CASSOULET RECIPES - BBC FOOD
Cassoulet is a hearty dish but with a few little tweaks we’ve reduced the calorie count while keeping the big flavours. Choose really meaty sausages and …
From bbc.co.uk


QUICK PORK MEATBALL CASSOULET RECIPE - GOOD HOUSEKEEPING
2021-02-10 Directions. Put the dried mushrooms into a small bowl, cover with 150ml (5fl oz) boiling water and set aside to soak. eanwhile, heat the oil in a large, deep frying pan over a medium-high heat ...
From goodhousekeeping.com


PORK CASSOULET — MORE THAN GOURMET
Cassoulet is quintessential French country cuisine, a labor of love, so set aside an afternoon to make it and serve it to friends and family warm and fragrant from your oven. This classic, rich, slow-simmered dish combines a hearty bean stew with a savory pork and sausage stew, all topped with a crust of bread crumbs drizzled with our Graisse de Canard Gold.
From morethangourmet.com


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