Nutrition Facts
6 servings
6
Recipe for Authentic Cassoulet
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Discover the recipe for authentic cassoulet. It is distinguished by the use of good tarbais beans, an essential element of this successful regional dish. Regardless of its origin, cassoulet is a true comforting dish from the Southwest that is simple to make in the oven.
Ingredients
400 Pork ribs
150 Ham stock
2 Onion
2 Carrot
1 Peeled tomato
1 clove Garlic
3 Confit duck
500 Toulouse sausage
Breadcrumbs
Pepper
Directions
1
Preparation of the beans. The day before, soak the beans. Blanch the beans. Five minutes after the first boiling, rinse and drain them.
2
Cooking the cassoulet In a earthen pot, add a bit of fat and sauté the peeled onions cut into quarters. Add the tomatoes, the peeled carrot cut into small cubes, and the crushed garlic. Blanch the pork ribs and the ham for a few minutes.
3
Put the beans in the pot over the tomatoes, cover with warm water, add the ribs, the ham, and half of the rind, and let it simmer for 2 hours.
4
Assembly of the cassoulet Start by rubbing a clay pot with fat. Line the bottom of the pot with the remaining pieces of skin, then pour in some of the beans, cover with the pork belly and ham cut into pieces. Add pepper, drizzle with the cooking juice, and cover with the rest of the beans. Add liquid again and season with pepper.
5
Baking the cassoulet in the oven Preheat the oven to 150°C. When a film forms on the surface of the dish, push it down into the dish. Repeat this operation 7 times...
6
Cooking the sausage Grill the sausage on one side. Drain the duck. Bury everything in the casserole. Sprinkle with breadcrumbs and let it gratin gently.
Ingredients
Ingredients
400 Pork ribs
150 Ham stock
2 Onion
2 Carrot
1 Peeled tomato
1 clove Garlic
3 Confit duck
500 Toulouse sausage
Breadcrumbs
Pepper
Directions
Directions
1
Preparation of the beans. The day before, soak the beans. Blanch the beans. Five minutes after the first boiling, rinse and drain them.
2
Cooking the cassoulet In a earthen pot, add a bit of fat and sauté the peeled onions cut into quarters. Add the tomatoes, the peeled carrot cut into small cubes, and the crushed garlic. Blanch the pork ribs and the ham for a few minutes.
3
Put the beans in the pot over the tomatoes, cover with warm water, add the ribs, the ham, and half of the rind, and let it simmer for 2 hours.
4
Assembly of the cassoulet Start by rubbing a clay pot with fat. Line the bottom of the pot with the remaining pieces of skin, then pour in some of the beans, cover with the pork belly and ham cut into pieces. Add pepper, drizzle with the cooking juice, and cover with the rest of the beans. Add liquid again and season with pepper.
5
Baking the cassoulet in the oven Preheat the oven to 150°C. When a film forms on the surface of the dish, push it down into the dish. Repeat this operation 7 times...
6
Cooking the sausage Grill the sausage on one side. Drain the duck. Bury everything in the casserole. Sprinkle with breadcrumbs and let it gratin gently.
Notes
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jcr
And ho!!! here in Toulouse, everything in the recipe is fine if you cook it in a clay pot, but you need to sprinkle it with breadcrumbs, then while it cooks in the oven, you should mix it at least 7 times, and for the last one, you need to keep a close eye on it to get it nicely browned. Additionally, I like to cook the sausages beforehand. Here’s the recipe for cooking it. See you later! -
Ashley
The andouille specialty from Champagne with a melted cheese, enhanced with pureed chili, is best enjoyed with Champagne or a dry white wine. A delight for the taste buds. For the cassoulet, a regional specialty, try the one from Ariège without andouille. -
VautourEclatant96
They are very interesting; they are going to enjoy it. -
ppvtt
Please provide the text you would like me to translate. -
typat
Excellent!!
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