Cassoulet

all details

A recipe from the Good Food collection.

Murdoch Recipe Article Lead - narrow

Ingredients

  • 500 g (1 lb 2 oz) dried haricot beans
  • 1.5 litres (52 fl oz/6 cups) beef stock
  • 2 tablespoons oil
  • 500 g (1 lb 2 oz) pork spareribs, trimmed
  • 250 g (9 oz) diced lamb
  • 250 g (9 oz) garlic or spiced sausage
  • 125 g (4 1/2 oz) bacon, cut into cubes
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 1 parsley sprig
  • 1 thyme sprig
  • 6 black peppercorns
  • 160 g (5 1/2 oz/2 cups) fresh breadcrumbs
  • 60 g (2 1/4 oz) butter, chilled and grated

Method

1. Soak the beans overnight in water.

2. Drain the beans and place in a large saucepan with the stock. Bring slowly to the boil, then reduce the heat and simmer for 1 hour, or until tender. Drain the beans, reserving the liquid.

3. Heat the oil in a frying pan. Brown the pork, lamb, sausage and bacon in several batches. Remove and drain on paper towels. Add the onion, carrot and garlic to the pan, and brown well.

4. Preheat the oven to 160°C (315°F/Gas 2-3). Layer the meats, beans and vegetables in a large casserole dish. Tie the herbs and peppercorns together in a small piece of muslin (cheesecloth), and add to the dish. Pour over the liquid from the beans, cover and bake for 2 hours.

5. Remove and discard the herb bag. Combine the breadcrumbs and butter, and sprinkle over the top of the casserole. Return to the oven for 30 minutes, or until the crust is golden and crisp.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Pork
  • Cuisine - French
  • Course - Main-course
  • Occasion - Family meals

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Cassoulet

Rate Cassoulet:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Cassoulet with half a star Rate Cassoulet with 1 star Rate Cassoulet with 1.5 stars Rate Cassoulet with 2 stars Rate Cassoulet with 2.5 stars Rate Cassoulet with 3 stars Rate Cassoulet with 3.5 stars Rate Cassoulet with 4 stars Rate Cassoulet with 4.5 stars Rate Cassoulet with 5 stars

Error: Please select your rating for 'Cassoulet'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Festive feasting

Turkey, ham, seafood, pudding: these recipes have got you covered.

Cook discussions

Zucchini spaghetti

Wouldn't it be more pasta-esque if it were served hot? This just seems like a salad. Read more

Commenter
JEM
Date and time
12 November

Cook discussions

Zucchini spaghetti

Wouldn't it be more pasta-esque if it were served hot? This just seems like a salad. Read more

Commenter
JEM
Date and time
12 November

Cook discussions

Zucchini spaghetti

Wouldn't it be more pasta-esque if it were served hot? This just seems like a salad. Read more

Commenter
JEM
Date and time
12 November

Cook discussions

Zucchini spaghetti

Wouldn't it be more pasta-esque if it were served hot? This just seems like a salad. Read more

Commenter
JEM
Date and time
12 November

Cook discussions

Zucchini spaghetti

Wouldn't it be more pasta-esque if it were served hot? This just seems like a salad. Read more

Commenter
JEM
Date and time
12 November