Cassoulet
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
48
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Slab Bacon2 large
Onion (diced)450 g
Lamb (boned shoulder of)4 tbsps
Rendered Duck Fat2 tbsps
Garlic (pureed)1 cup
Tomato Puree1 tsp
Dried Thyme3 cups
White Wine (dry)1
Salt2 cups
Bread Crumb (dry)1 cup
Parsley (finely chopped)Directions:
1
Fill a large pot with the water and bring to a boil
2
Add the beans, bring back to a boil and boil for 2 minutes
3
Remove from the heat and let the beans soak in the warm water for 1 hour
4
Place the slab of bacon, one third of the onions, and the bouquet garni bundle in the pot with the beans and bring to a simmer, skimming off any scum that rises to the surface
5
Simmer, uncovered, for about 1 1/2 hours, or until beans are just tender, adding water if necessary to keep the beans covered while cooking
6
Drain the beans, reserving the cooking liquid, saving the bacon, and discarding the herb bundle
7
Cut the lamb into 2 inch chunks, removing excess fat, and pat dry
8
Pour the duck fat into a heavy, 8 quart casserole, and heat until almost smoking
9
Brown the meat, in batches, on all sides, and set aside
10
Lower the heat, add the remaining onions, and saute until golden, about 3 to 5 minutes
11
Add the pureed garlic, tomato puree, thyme, and bay leaves, and cook an additional 2 to 3 minutes
12
Add white wine and reduce by half
13
Return the lamb to the casserole along with the brown stock, salt and pepper, and stir well
14
Bring to a simmer, cover, and simmer slowly for 1 to 1 1/2 hours, or until fork tender
15
Remove the meat and reserve
16
Remove all but 2 tablespoons fat and adjust the seasonings
17
Pour the cooked beans into the lamb cooking juices
18
If necessary, add the bean cooking liquid so that the beans are well covered
19
Bring to a simmer, cook for 5 minutes, then remove from the heat and let stand for 10 minutes
20
Drain the beans, reserving the cooking juices
21
Preheat the oven to 375 degrees F
22
Slice the bacon into 1/4 inch pieces
23
Arrange a layer of beans in the bottom of the casserole, then continue with alternating layers of lamb, and duck, ending with a layer of beans
24
Pour enough of the meat and bean cooking juices over the top so the liquid comes just to the top layer of beans
25
Mix the bread crumbs with the parsley and spread over the top
26
Drizzle with the duck fat
27
Bring the casserole to a simmer on the stove, then place it in the oven
28
After about 20 minutes, when the top has a light crust on it, turn the oven down to 350 degrees F
29
Break the crust with a spoon and baste the casserole with the liquid
30
Bake for about 40 more minutes, and continue to baste as the crust reforms, but leave a final crust for serving
31
Serve warm from the casserole