Cassoulet my way Ingredients: Veggie version - thyme - salt - pepper - 750 g of - coco - or mojette beans from Vendée 16 slices of - garlic sausages - 8 sausages from Toulouse - unsmoked 4 slices of - pork belly - fresh 4 slices of - pork breast - smoked 2 cans of - duck confit - (4 legs) 70 g of - tomato paste - canned garlic bay breadcrumbs.
Utensils：
- 1 casserole dish- 1 saucepan- pots and pans 1 Lid- 1 baking tray- baking tray 1 Set 3 frying pans- best frying pans 1 Oven- ovens 1 Grease dishatin- oven dishes 1 dish- 1 SaphirMatt Electrolux induction hob-
Total time: 4 hours Preparation: 1 hour Rest:- Cooking: 3 hours
Phase 1
Soak the mojette the day before in cold water.
Phase 2
Drain the mojette, put it to cook in a casserole dish, covered with cold, unsalted water, with 5 or 6 cloves of garlic, thyme and bay leaf, for a good 1/2 hour, 3/4 hour, from boiling.
Phase 3
Drain the mojette, then put it in a large casserole dish, cover with water. Add the tomato paste, the slices of sausage, the smoked brisket previously cut into pieces, a few cloves of garlic (the old ones will have been removed), thyme, bay leaf, return to simmer.
Phase 4
In a pan, grill the fresh breast cut into pieces, then the sausages, and add all of this to the casserole, having taken care to dryRemove excess fat with a paper towel. Add salt and pepper, and return to simmer for an hour over very low heat (thermostat 3 maximum on the simmering plate), stirring from time to time.
Phase 5
Remove the duck legs from the boxes, clean them well of all the fat, and separate the tops and bottoms of the legs.
Phase 6
Add to the casserole, check the seasoning, and simmer for another 1/2 hour. Preheat the oven, rotating heat (place two dishes on two levels), to 110°C (thermostat 3 or 4).
Phase 7
Take two large earthenware gratin dishes with fairly high edges, rub them with garlic, then, delicately, distribute the contents of the casserole dish between the two dishes (be careful of the confit which comes off very easily). The sauce should just cover the beans. then sprinkle with breadcrumbs, and put in the oven. Check regularly that the preparation is cooking slowly, and that there is sufficientenough sauce, the juice must always be at the level of the beans. From time to time, press on the pieces of meat or sausage to put them back into the sauce a little.
Phase 8
You can simmer for another 1/2 hour, two hours, or better let it cool after an hour and cook again for another hour (for example if you prepare the day before) It is even better reheated.
Utensils：
- 1 casserole dish- 1 saucepan- pots and pans 1 Lid- 1 baking tray- baking tray 1 Set 3 frying pans- best frying pans 1 Oven- ovens 1 Grease dishatin- oven dishes 1 dish- 1 SaphirMatt Electrolux induction hob-
Total time: 4 hours Preparation: 1 hour Rest:- Cooking: 3 hours
Phase 1
Soak the mojette the day before in cold water.
Phase 2
Drain the mojette, put it to cook in a casserole dish, covered with cold, unsalted water, with 5 or 6 cloves of garlic, thyme and bay leaf, for a good 1/2 hour, 3/4 hour, from boiling.
Phase 3
Drain the mojette, then put it in a large casserole dish, cover with water. Add the tomato paste, the slices of sausage, the smoked brisket previously cut into pieces, a few cloves of garlic (the old ones will have been removed), thyme, bay leaf, return to simmer.
Phase 4
In a pan, grill the fresh breast cut into pieces, then the sausages, and add all of this to the casserole, having taken care to dryRemove excess fat with a paper towel. Add salt and pepper, and return to simmer for an hour over very low heat (thermostat 3 maximum on the simmering plate), stirring from time to time.
Phase 5
Remove the duck legs from the boxes, clean them well of all the fat, and separate the tops and bottoms of the legs.
Phase 6
Add to the casserole, check the seasoning, and simmer for another 1/2 hour. Preheat the oven, rotating heat (place two dishes on two levels), to 110°C (thermostat 3 or 4).
Phase 7
Take two large earthenware gratin dishes with fairly high edges, rub them with garlic, then, delicately, distribute the contents of the casserole dish between the two dishes (be careful of the confit which comes off very easily). The sauce should just cover the beans. then sprinkle with breadcrumbs, and put in the oven. Check regularly that the preparation is cooking slowly, and that there is sufficientenough sauce, the juice must always be at the level of the beans. From time to time, press on the pieces of meat or sausage to put them back into the sauce a little.
Phase 8
You can simmer for another 1/2 hour, two hours, or better let it cool after an hour and cook again for another hour (for example if you prepare the day before) It is even better reheated.