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Cassoulet
Created by: Howcan Team
Ingredients
- 1 lb pork shoulder, cut into 1-inch cubes
- 1 lb lamb shoulder, cut into 1-inch cubes
- 1 lb duck legs
- 1/2 lb bacon, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 1 cup white wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 3 cans (15 oz each) white beans, drained and rinsed
- 1/2 cup breadcrumbs
- 2 tbsp chopped parsley
Instructions
- Preheat the oven to 325°F (165°C).
- In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
- Season the pork, lamb, and duck with salt and pepper. In batches, brown the meat in the bacon fat over medium-high heat. Remove and set aside.
- Add the chopped onion, garlic, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
- Stir in the diced tomatoes, chicken broth, white wine, tomato paste, bay leaves, thyme, and rosemary. Bring to a simmer.
- Return the browned meat and crispy bacon to the pot. Cover and transfer to the preheated oven. Cook for 2 hours, stirring occasionally.
- After 2 hours, stir in the white beans. Return to the oven and cook for an additional 30 minutes, uncovered.
- In a small bowl, mix the breadcrumbs with chopped parsley. Sprinkle the breadcrumb mixture over the cassoulet and return to the oven for 15 minutes, or until the breadcrumbs are golden brown.
- Remove from the oven and let the cassoulet rest for 10 minutes before serving. Enjoy!
Cassoulet is a rich and hearty French dish originating from the Languedoc region. Dating back to the 14th century, it was traditionally prepared by peasants as a slow-cooked stew of white beans, pork, and duck or goose. The dish has evolved over time, with variations emerging in different regions of France. Chefs like Julia Child and Anthony Bourdain have praised its rustic flavors and comforting appeal. Today, the best cassoulet can be found in Toulouse, where it's often made with Toulouse sausages, confit duck, and white beans. The key to a perfect cassoulet lies in the slow cooking process and the quality of the ingredients.
210 min
6
450 calories
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