Carcassonne fashion Cassoulet recipe – The Good Life France | EUROtoday

Cassoulet, a sturdy meat and bean casserole from southern France, is an iconic dish. It's been made for the reason that mid 1300s in keeping with a legend that, underneath siege from the English military, the folks of Castelnaudary managed to outlive hunger by pooling collectively their meals provides and arising with a tasty stew! Every household appears to have their very own model of the dish, Castelnaudary, Carcarssonne and Toulouse every have their very own model! Thanks to the Universal Cassoulet Academy, Carcassonne for this conventional Carcassonne fashion Cassoulet recipe.

There's a component of formality to the preparation, a touch of humor, and apparently holding to conventional strategies are certain to make the cassoulet style higher!

You can see an excellent video of cassoulet being made on their web site at: academie-du-cassoulet.com

Ingredients

1kg of haricot beans (Mazères ingots are conventional in Castenaudary)
1kg of so-called Toulouse sausage
1 shank, 1 trotter, 500g of contemporary rinds, 400g of far, 1 ham bone, all from well-raised pork, after all.
1 head of garlic, 4 giant onions
5 lovely candied duck (or goose) legs and their fats
1 bouquet garni (parsley, celery, thyme, bay leaf)
8 cloves garlic, coarse salt, pepper

Preparation

The rind broth

The day earlier than, put together a broth with rinds, trotters, shanks, ham bones (bouquet garni). Cook for about 2h30 on low warmth. Well defatted, nicely skimmed, all the things salted good, reasonably lower than extra.

Dip beans

Always the day earlier than, and after having sorted them nicely (you by no means know), soak the beans for a brief evening. If you sleep for a very long time, rise up to vary the water no less than 2 or 3 instances.

The morning of the preparation

Drain the trotter, shank, rinds, ham bones, bouquet garni. Filter the broth. Roughly reduce the cooked meats. Squash the bouquet garni to extract its quintessence. In a pan, soften the duck or goose confits, put aside.

Prepare pork and beans

Heat some fats and brown the pork far reduce into cubes. After browning, fry the finely chopped garlic and onions. Drain and reserve. Rinse the beans in chilly, clear water, blanch the beans: skim nicely, go away for five to 10 minutes over low warmth, drain.

Add the meat

Combine the broth with all of the meats in addition to the onion and garlic mince, pepper generously, modify the salt content material if needed. Pour right into a cooking dish, prepare the items of confit in addition to the so-called Toulouse sausage beforehand cooked calmly within the oven and reduce into items of roughly 10cm. Press within the items.

Cooking and tasting

Bake for round 2 hours (Gas mark 7) 210°. Regularly press the items into the broth and spoon broth excessive to maintain moist. It tastes even higher the day after!

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