Cassoulet recipe – Castelnaudary type | EUROtoday

Cassoulet would possibly seem to be a easy meat and bean dish – however it isn't! It's a nationwide obsession for the French. Some prefer it cooked the Carcassonne means or the Toulouse means, some just like the Castelnaudary type dish as on this conventional recipe – with due to the Castelnaudary Tourist Office for sharing it.

INGREDIENTS

350 to 400g dried beans ingot sort (ideally Lauragais)
2 duck or goose legs confit, lower in two
4 items of 80g pure pork sausage referred to as “from Toulouse”
4 items of 50g pork caught within the shank, shoulder or chest
250 g pork rinse half of which might be used after cooking to assemble the cassoulet
somewhat salted bacon
1 poultry carcass or just a few pork bones
onions and carrots

For 4 folks

The day earlier than: Soak the dried beans in a single day in chilly water.

The subsequent day: Drain this water, put the beans in a saucepan with three liters of chilly water and produce to a boil for five minutes. Turn off the warmth, drain the water and reserve the beans.

Proceed to organize of broth with once more 3 liters of water (non-limestone and from Castelnaudary if doable), the rinds lower into large strips, a poultry carcass when you have it or just a few pork bones and, based on your style, somewhat onion and carrots. Season with salt and pepper (generously). Cook this broth for 1 hour then filter the broth and acquire the rinses.

In this filtered broth put the beans to prepare dinner till they’re mushy however stay intact. For this you want about 1 hour of boiling.

While the beans prepare dinner – Preparing the meats:

In a big sauté pan, make degrease the items of confit over low warmth then put aside.

In the remaining fats brown the sausages from Toulouse then reserve them.

Brown the items of pork which must be golden brown and reserve them with the opposite meats.

Drain the beans and hold the broth heat. Add to the beans just a few cloves of garlic and double the burden of salted bacon crushed collectively.

Cassoulet Assembly:

For this we’ll use the hole terracotta dish which was known as “cassolo” (in the present day “cassole”) and which gave its title to cassoulet, or failing {that a} pretty hole terracotta dish appropriate for the oven.

Line the underside of the saucepan with items of rind,

Add a couple of third of the beans,

Arrange the meats and pour the remainder of the beans on prime,

Arrange the sausages by pushing them into the beans, the tops of the sausages should stay seen,

Complete the saucepan pouring the new broth which ought to simply cowl the beans,

Pepper on the mill on the floor and add a tablespoon of duck fats used to brown meats.

To prepare dinner:

Place within the oven 150°/160° (Thermostat 5 or 6) and prepare dinner for two to three hours.

During cooking, a golden brown crust will kind on prime of the pan, which must be pushed in a number of occasions (the ancients mentioned 7 occasions).

When the tops of the beans start to dry, add just a few spoons of broth.

If you put together this cassoulet the day earlier than, it can have to be reheated within the oven at 150° for an hour and a half earlier than serving. Don't neglect so as to add somewhat broth or, failing that, just a few spoonfuls of water.

And a final bit of recommendation from La Grande Confrérie du Cassoulet de Castelnaudary – “Very important! The cassoulet should be served bubbling in its saucepan. Serve it delicately without stirring it, it will be better and don't hesitate to add more. It’s a dish that will take you to the paradise of popular gastronomy!”

Recipe from castelnaudary-tourisme.com

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