Cassoulet Recipe

Cassoulet is a slow-cooked casserole that typically consists of pork, duck, sausage, and white beans.

Cassoulet is a slow-cooked casserole that typically consists of pork, duck, sausage, and white beans. Cook it a few days in advance and let it rest in the refrigerator to let the flavors meld. Serve the stew with crusty bread or buttered pasta and a glass of red wine.

Cassoulet Recipe

Jun Jun de Guzman
Cassoulet is a slow-cooked casserole that typically consists of pork, duck, sausage, and white beans.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Cuisine French
Servings 10-12

Ingredients
  

Cassoulet Ingredients

  • 1 kilo pork (use kasim), cut into 2 1/2-inch pieces
  • 4 Chicken use chicken thighs
  • 2 Duck use duck legs
  • 220 Grams lamb sausages
  • Pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 400 Grams bacon diced
  • 3 medium white onion sliced
  • 3 tablespoons Garlic minced
  • 1/4 Cup tomato paste
  • 1 to 1 1/4 cups dry white wine
  • 1 400-gram can canned crushed tomatoes
  • 6 to 8 cups beef stock divided
  • 2 dried bay leaf
  • 1 teaspoon dried thyme leaves
  • 2 1/2 cups canned white beans drained
  • bread (use crusty bread), to serve

Instructions
 

  • Preheat oven to 325 degrees F. 
  • Season pork, chicken, duck, and lamb very well with salt and pepper. Heat vegetable oil in a heavy-bottomed stockpot or Dutch oven over medium-high heat. When pot is almost smoking, sear meat in batches. Set aside.
  • In the same pot, heat olive oil over medium heat. Cook bacon until crispy. Set aside.
  • Add onions and garlic to the same pot. Season with salt and pepper. Cook until onions are wilted and caramelized, about 10 minutes.
  • Add tomato paste and stir to combine. Cook for 1 minute over medium-low heat. Turn up heat to high and add white wine. Scrape the brown bits at the bottom of the pan with a wooden spoon. Let wine reduce by half.
  • Add tomatoes, half the beef stock, bay leaves, thyme, and rosemary; let reduce to half. Return meats to pan, add remaining stock to submerge meats completely, and simmer. Skim off excess fat on the surface.
  • Cover pot with a lid and bake in the preheated oven for about 3 hours or until meats are fork-tender. Add bacon and beans during the last few minutes of cooking.
  • before serving discard bay leaves. Serve hot with crusty bread, buttered pasta, or steamed rice.

Keyword cassoulet, cassoulet recipe, stews, stew, stew recipe, stew recipes, braise, pork stew, casserole, casserole recipes
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW

Most Popular Recipes

Close
Close
My Agile Privacy
We use cookies to ensure you get the best experience on Yummy.ph. By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices