Cassoulet
Photo: GD. Guilhem06 21:37, 20 April 2007 (UTC), Public domain
Cassoulet is the slow-baked bean and meat casserole of Languedoc, named after the clay pot it cooks in. The beans are blanched in cumin water, the meats are browned in duck or goose fat, and the pan is deglazed so none of the browned flavor is lost. Everything then bakes gently for hours under a light crust. The dish may be related to Spanish cocido.
Instructions
Drop the beans into a large pan of boiling water for a few minutes, then move them into cold water seasoned with cumin. Drain them and set them aside.
Brown the outside of the meat in a pan with duck or goose fat, taking it only to a browned surface and not cooking it through. Lift the meat out and set it aside.
Cook the chopped onion in the same pan until it turns golden to dark brown, then set it aside with the meat.
Pour off and discard any fat left in the pan. Add stock or white wine and scrape up the dark browned residue, then keep this liquid.
In a casserole or pot, layer the beans, meat, onion, garlic, bouquet garni and juniper berries. Pour in the deglazing liquid, then add enough boiling salted water to cover the beans by about an inch.
Bake at 90 °C (195°F) for about 4½ hours, topping up with boiling water if the beans look dry. It is done when a light crust has formed and the beans are tender and have absorbed all the water.
Let the cassoulet stand for about 1 hour before serving. If you keep it cool, you can reheat it the next day, but after that it is likely to go sour.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
