Cassoulet d'antan Ingredients: 500 g of - salt - 2 - onions - 1 sprig of - thyme - 2 - bay leaves pepper salt - 1 kg of - salted salt - 10 slices of - smoked garlic sausage - 600 g of - Toulouse sausage or, failing that, knife sausages - 1 kg of - dried white ingot beans - 1 pot of - duck or goose - 3 cloves of - garlic - 1 tablespoon of - tomato paste.
Utensils： 1 salad bowl 1 casserole dish- 1 saucepan pots- 1 Set 3 frying pans best frying pans- 1 Oven ovens- 1 louche 1 dish-
Total time:
3h30
Preparation:
30 min -
Cooking:
3 h
Phase 1
Prepare the day before.
Phase 2
The day before:
Phase 3
Soak the beans in a salad bowl covered in cold water for 12 hours.
Phase 4
Prepare the salty salt by desalting it for 30 minutes in a pressure cooker, then change the water and start again for another 30 minutes.
Phase 5
Let cool and refrigerate until the next day.
Phase 6
D-day:
Phase 7
Drain the beans and put them in a large stewpot, adding the breast cut into 10 pieces, 1 onion peeled and cut into 4, bay leaf and thyme, cover with water, pepper, salt (not too much). When boiling, skim, cover and cook at a low simmer for 1 hour.
Phase 8
Heat 2 tablespoons of duck or goose fat, brown 1 onionand peeled and chopped garlic cloves.
Phase 9
Drain and set aside.
Phase 10
Return 2 tablespoons of fat to the pan and brown the sausages and slices of garlic sausage for 15 minutes, turning from time to time, then set aside on a dish.
Phase 11
Add 2 tablespoons of fat and brown the salted meat for 5 minutes.
Phase 12
Preheat the oven to 150°C (thermostat 5).
Phase 13
Drain the beans, reserving the cooking juices. Grease a large earthenware casserole dish generously with goose or duck fat, place the salted pork, the garlic sausage and the sausages on it.
Phase 14
On top, put the beans with the breast, place 3 small tablespoons of goose or duck fat. In a salad bowl, put 4 ladles of the bean cooking juice with the garlic, onion and tomato paste.
Phase 15
Add pepper and pour welleverything about bean/meat preparation.
Phase 16
Put in the oven, let simmer for 1 to 2 hours, tasting a bean. Serve very hot.
Utensils： 1 salad bowl 1 casserole dish- 1 saucepan pots- 1 Set 3 frying pans best frying pans- 1 Oven ovens- 1 louche 1 dish-
Total time:
3h30
Preparation:
30 min -
Cooking:
3 h
Phase 1
Prepare the day before.
Phase 2
The day before:
Phase 3
Soak the beans in a salad bowl covered in cold water for 12 hours.
Phase 4
Prepare the salty salt by desalting it for 30 minutes in a pressure cooker, then change the water and start again for another 30 minutes.
Phase 5
Let cool and refrigerate until the next day.
Phase 6
D-day:
Phase 7
Drain the beans and put them in a large stewpot, adding the breast cut into 10 pieces, 1 onion peeled and cut into 4, bay leaf and thyme, cover with water, pepper, salt (not too much). When boiling, skim, cover and cook at a low simmer for 1 hour.
Phase 8
Heat 2 tablespoons of duck or goose fat, brown 1 onionand peeled and chopped garlic cloves.
Phase 9
Drain and set aside.
Phase 10
Return 2 tablespoons of fat to the pan and brown the sausages and slices of garlic sausage for 15 minutes, turning from time to time, then set aside on a dish.
Phase 11
Add 2 tablespoons of fat and brown the salted meat for 5 minutes.
Phase 12
Preheat the oven to 150°C (thermostat 5).
Phase 13
Drain the beans, reserving the cooking juices. Grease a large earthenware casserole dish generously with goose or duck fat, place the salted pork, the garlic sausage and the sausages on it.
Phase 14
On top, put the beans with the breast, place 3 small tablespoons of goose or duck fat. In a salad bowl, put 4 ladles of the bean cooking juice with the garlic, onion and tomato paste.
Phase 15
Add pepper and pour welleverything about bean/meat preparation.
Phase 16
Put in the oven, let simmer for 1 to 2 hours, tasting a bean. Serve very hot.