The traditional cassoulet recipe from Castelnaudary.
Follow the recipe and prepare it too, the ingredients are counted on your fingers, there are very few of them, and you may already have them! Try it… And Continue Reading In The Next Page.
So here are some explanations:
To make a success of the recipe, it is necessary to measure the ingredients well and to prepare them before starting the recipe. You must also respect the cooking time and temperature, so follow the steps described below step by step.
So for the recipe you will need:
Info:
Number of people 4. Preparation time 45 minutes. Cooking time 4 hours
Ingredients:
400 g ingot type white beans
400g pork loin
100g pork rind
4 slices of pork belly or salted bacon
1 pork knuckle
1 duck confit
4 Toulouse sausages
1 or 2 cloves of garlic
1 or 2 onions
100g carrots
1 poultry carcass or a few pork bones
Thyme
Laurel
Parsley
Salt and pepper
Preparation :
If the beans are dry, soak them overnight in cold water; discard this water.
Put the beans in a saucepan of cold water; boil to blanch the beans for five minutes; throw that water away again.
Meanwhile, prepare a broth with the rinds cut into large strips, with the poultry carcass (if you have it) and/or a few pork bones and, according to your taste, a few vegetables such as for example: onion, carrot, leek.
Salt, pepper.
Finally you will add a hash made of a few grains of garlic and old salted bacon.
Filter the broth, collect the rinds and discard the rest.
You should get a volume of broth about twice the volume of the blanched beans and it is better to have too much than not enough.
Put the beans to cook with the broth between half an hour and 3/4 hour.
The beans should be soft but still whole.
While the beans are cooking, the meat can be prepared.
In a large skillet or skillet, degrease the pieces of confit over low heat.
Remove the pieces.
In the remaining fat, brown the pieces of pork which should come out nicely browned.
Take them out and drain them.
Finally in the same fat, you will brown the sausages.
All these preparations finished, you will place the ingredients in a terracotta casserole.
Line the bottom of the casserole with the rinds, add about a third of the beans.
Then arrange the meats and drown them under the remaining beans.
On top of the dish put the sausages by pushing them into the beans, but the top of the sausages remains visible.
Complete the cassole by pouring the hot broth which should just cover the beans.
Pepper on the surface at the mill.
Put in the oven at 150/160 degrees (thermostat 5/6) and cook for two to three hours.
During this cooking, there will be a golden brown crust on top of the preparation which you will have to press down several times (the old people said 7 times), without crushing the beans.
On this occasion we will check that the beans do not dry out because, in this case, it will be necessary to add broth but without drowning the beans.
Serve bubbling in its saucepan of course.
The cassoulet of the day is usefully prepared the day before.
In this case, plan for reheating for about an hour and a half to two hours in the oven at 150 degrees.
