Cassoulet
For the full experience, make this recipe with the Drop Recipes app.
recipe by Leigh Suznovich https://jeanieandluluskitchen.com/
-
- Total Time
- 3hrs 34mins
-
- Serves
- 8
-
- Calories
- 1401
It is one of the most incredible dishes to come out of France. There are three components to a cassoulet: the bean mixture, the stew and the trimmings that get all assembled together into one glorious dish.
Inspired by: http://jeanieandluluskitchen.com/recipe/cassoulet/recipe updated Mar 1, 2022
Ingredients
-
- Canned navy beans
- 1.25 kg
-
- Pork shoulder
- 340 g
-
- Water
- 720 ml
-
- Olive oil
- 1 dash
-
- Onion
- ½
-
- Celery stalk
- 2
-
- Cherry tomatoes
- 405 g
-
- Fresh garlic
- 2 tablespoons
-
- Worcestershire sauce
- 1 dash
-
- Beef stock
- 960 ml
-
- Bay leaves
- 4
-
- Fresh thyme
- as needed
-
- Onion
- ½
-
- Cloves
- 4
-
- Steak
- 455 g
-
- Salt
- 1 pinch
-
- Chorizo
- 455 g
-
- Red wine
- 240 ml
-
- Breadcrumbs
- 55 g
-
- Olive oil
- 120 ml
-
- Bacon
- 225 g
Tools
-
Oven
-
Wooden spoon
-
Stove
-
Plate
-
Cutting board
-
Large saucepan
-
Large mixing bowl
-
Stockpot - 7 liter
-
Dutch oven
Step preview
- First, prepare the bean mixture. In a large pot combine the beans with their liquid and the salted pork
- On the onion, lay the two bay leaves across it's open face and secure them onto the onion with the whole cloves to make an onion pique
- Add the onion pique to the pot along with the water
- Bring the mixture to a low boil
- Reduce the heat to a simmer and let the beans cook for an hour
- Next, prepare the stew. In a pot, heat the olive oil over medium high heat
- Add the diced slab bacon and let it cook and render out for about 5 minutes
- The sausage goes in next, let it cook with the bacon while you gently break it up into chunks for another 5 minutes
- Remove the sausage and bacon from the pot with a slotted spoon onto a plate and set it aside
- The onion, celery, cherry tomatoes and garlic go in next to cook in the bacon fat just until soft and tender, for about a minute
- Then the beef cubes go in. Let them brown for 3-4 minutes while you give them a pinch of salt
- Deglaze the pot with the red wine and let the wine cook off for 3-4 minutes
- Then add the Worcestershire sauce, beef stock and bay leaves
- Bring the stew to a boil, then reduce it to a simmer and let it cook for 30 minutes
- Pre-heat oven - 200°C
- In a bowl, combine the breadcrumbs and olive oil and stir them both together until it resembles wet sand
- When the beans and stew are both done simmering, take them off of the heat and get out a sturdy, large dutch oven
- Assemble the cassoulet by scooping the beans into the bottom of the dutch oven. Pour the beef stew over the beans and add in the cooked sausage and bacon
- Give that all a stir, then sprinkle the breadcrumbs on top to absorb into the liquid
- Cover the dutch oven with its lid, then get it into the oven to cook for an hour to an hour and a half
- Take the cassoulet out when it's done and let it cool for a few minutes
- Then just ladle it into bowls and sprinkle a little fresh thyme on top. Serve hot and enjoy the comfort!