Cassoulet
Serves
8
Total Time
3hrs 34mins
Calories
1401
It is one of the most incredible dishes to come out of France. There are three components to a cassoulet: the bean mixture, the stew and the trimmings that get all assembled together into one glorious dish.
- Canned navy beans1.25 kgcanned
- Pork shoulder340 g
- Water720 ml
- Olive oil1 dash
- Onion½finely sliced
- Celery stalk2
- Cherry tomatoes405 gdiced
- Fresh garlic2 tablespoonsminced
- Worcestershire sauce1 dash
- Beef stock960 ml
- Bay leaves4
- Fresh thymeas needed
- Onion½peeled
- Cloves4
- Steak455 gcubed
- Salt1 pinch
- Chorizo455 gpeeled
- Breadcrumbs55 g
- Olive oil120 ml
- Red wine240 ml
- Bacon225 gdiced
Ingredients
- 1. First, prepare the bean mixture. In a large pot combine the beans with their liquid and the salted pork
- 2. On the onion, lay the two bay leaves across it's open face and secure them onto the onion with the whole cloves to make an onion pique
- 3. Add the onion pique to the pot along with the water
- 4. Bring the mixture to a low boil
- 5. Reduce the heat to a simmer and let the beans cook for an hour
- 6. Next, prepare the stew. In a pot, heat the olive oil over medium high heat
- 7. Add the diced slab bacon and let it cook and render out for about 5 minutes
- 8. The sausage goes in next, let it cook with the bacon while you gently break it up into chunks for another 5 minutes
- 9. Remove the sausage and bacon from the pot with a slotted spoon onto a plate and set it aside
- 10. The onion, celery, cherry tomatoes and garlic go in next to cook in the bacon fat just until soft and tender, for about a minute
- 11. Then the beef cubes go in. Let them brown for 3-4 minutes while you give them a pinch of salt
- 12. Deglaze the pot with the red wine and let the wine cook off for 3-4 minutes
- 13. Then add the Worcestershire sauce, beef stock and bay leaves
- 14. Bring the stew to a boil, then reduce it to a simmer and let it cook for 30 minutes
- 15. Pre-heat oven - 200°C
- 16. In a bowl, combine the breadcrumbs and olive oil and stir them both together until it resembles wet sand
- 17. When the beans and stew are both done simmering, take them off of the heat and get out a sturdy, large dutch oven
- 18. Assemble the cassoulet by scooping the beans into the bottom of the dutch oven. Pour the beef stew over the beans and add in the cooked sausage and bacon
- 19. Give that all a stir, then sprinkle the breadcrumbs on top to absorb into the liquid
- 20. Cover the dutch oven with its lid, then get it into the oven to cook for an hour to an hour and a half
- 21. Take the cassoulet out when it's done and let it cool for a few minutes
- 22. Then just ladle it into bowls and sprinkle a little fresh thyme on top. Serve hot and enjoy the comfort!
Method
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