CASSOULET
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
More about "lamb and pork cassoulet recipes"
CASSOULET RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MAKE THIS LAMB & DUCK CASSOULET RECIPE FOR EASTER - THRILLIST
From thrillist.com
TRADITIONAL FRENCH CASSOULET RECIPE - SERIOUS EATS
From seriouseats.com
RECIPE - PORK SHANK CASSOULET WITH LAMB SAUSAGE
From build.com
LAMB SHANK CASSOULET | RECIPE | LAMB SHANKS, CASSOULET, LAMB …
From pinterest.ca
HOW TO MAKE TRADITIONAL CASSOULET (AND WHY YOU SHOULD PUT …
From seriouseats.com
CATALáN LAMB AND BEAN CASSOULET | ZARELA
From zarela.com
CASSOULET | RICARDO
From ricardocuisine.com
LAMB CASSOULET RECIPE | HOW TO COOK CASSOULET | SCOTCH KITCHEN
From makeitscotch.com
CASSOULET WITH LAMB, PORK AND GOOSE RECIPE : SBS FOOD
From sbs.com.au
SLOW-COOKER CASSOULET LAMB/PORK - BIGOVEN.COM
DUCK CASSOULET RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PORK AND KIELBASA CASSOULET RECIPE - FOOD NEWS
From foodnewsnews.com
PORK BELLY AND SAUSAGE CASSOULET RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
CASSOULET — RAIN SHADOW MEATS
From rainshadowmeats.com
LEFTOVER LAMB CASSOULET - ZUCCHINIRUNNER.COM
From zucchinirunner.com
LAMB AND PORK CASSOULET RECIPE - FOOD NEWS
From foodnewsnews.com
PORK CASSOULET - SCOTCH KITCHEN
From makeitscotch.com
JULIA CHILD’S CASSOULET RECIPE - ORG
From wgbh.org
LAMB SHANK CASSOULET RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RECIPE FOR LAMB CASSOULET - BOSTON
From boston.com
EASY FRENCH CASSOULET RECIPE - KEVIN IS COOKING
From keviniscooking.com
TRADITIONAL CASSOULET RECIPE
From simplyrecipes.com
LAMB SHANK CASSOULET : OOH LA LOIRE
From oohlaloire.com
LAMB SHANK CASSOULET - SAVOR THE BEST
From savorthebest.com
PORK LEG CASSOULET FROM TROIS FOIS PAR JOUR | IGA RECIPES
From iga.net
LAMB SHANK CASSOULET | TASTE
From tastecooking.com
ONE-POT PORK CASSOULET - BETTER HOMES & GARDENS
From bhg.com
CASSOULET - FRENCH CLASSIC PORK AND SAUSAGE STEW
From ethnicspoon.com
LAMB CASSOULET - RECIPES
From waitrose.com
PORK CASSOULET RECIPE - TESCO REAL FOOD
From realfood.tesco.com
JENNIFER MCLAGAN’S CASSOULET RECIPE - HOUSE & HOME
From houseandhome.com
LAMB CASSOULET | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
LAMB CASSOULET - RECIPES | COOKS.COM
From cooks.com
LAMB AND SAUSAGE CASSOULET RECIPE | MYRECIPES
From myrecipes.com
CASSOULET RECIPES - BBC FOOD
From bbc.co.uk
QUICK PORK MEATBALL CASSOULET RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
PORK CASSOULET — MORE THAN GOURMET
From morethangourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love