How To Make a Cassoulet – Cassoulet Video Recipe – Step by Step – The French Cooking Academy

How To Make a Classic French Cassoulet in video. an easy to follow step by step cassoulet recipe that will give you a true taste of traditional hearty French food

This cassoulet video recipe is demonstrate in an easy to follow fashion how to Prepare a delicious and traditional French cassoulet.

Ingredients used in this video:

• 1kg of Dry White Bean (soaked overnight) – use Tarbais or
castelnaudary beans( those beans specifically made for the
cassoulet making)
• 1 whole white onion
• 3 cloves
• 1 bouquet garni (aromatic herb bunch made out of bay
leaves, thym)
• 1 carrot
• 1 tablespoon of tomato Paste
• 3 tomatoes cut in quarters
• 12 garlic cloves ( 6 for the beans, 6 for the roasted meats)
• 1 litre of good quality Chicken stock
• 200 grams of Pork rind
• 200 grams of Cured Ham
• 500 grams of Toulouse sausage or equivalent (pure pork
sausage seasoned with salt and Pepper)
• 500 grams Pork ribs ( called Coustellous in France)
• Duck or Goose confit around 5 legs
• 3 tablespoons of red wine vinegar
• 3 tablespoon of coarse sea Salt
• 3 tablespoon of duck fat
• 1 teaspoon of black peppercorn
• 1 teaspoon of dried juniper berries

Cooking time and tips:

The beans have to be cooked on a medium heat between 1h and 1h.30mn depending on which beans you use. the Tarbais bean can take quite a long time to cook.

The Sausage and Pork ribs have to be cooked separately in a cooking tray in an oven at approx. 200 to 220 degrees Celcius 392 to 428 degree Fahrenheit for 15 minutes.

After building the layer of the cassoulet in the cassole (earthware pot) top up the layers of meat and beans with the cooking liquid from the beans with eventually if you like, a bit of water. when pouring the liquid be careful not to add too much. the juice should barely cover the beans .

Cooking times in the oven for the Cassoulet can vary depending on the type and size of dish you use. As a rough guide it is usually:
1 hour first, until the juices evaporates and a crust forms at the top of the beans.

Then, when the beans start to dry out and the first crust appears, take the cassoulet out of the oven and top it up with a bit of cooking juice (from the beans or plain water), then put it back the in oven until another crust forms again. typically in the tradition you should repeat the top up process 3 time at least to make sure you beans are cooked properly. That exercise can take anything from 1h to 1h30mn

the duck confit is only added toward the end before serving on top of the beans and they should go in oven nothing more then 15 minutes. you actually just want to warm them up nicely before serving the dish.

A traditional cassoulet has to be cooked in a Cassole (Earthware) pot

Stephane is travelling to the south of France to visit his old friend Jerome roussillon, Jerome is a qualified chef and a member of the Escoffier disciples (http://bit.ly/2jxBmtC) the town of Revel, France.

After many years in the region, Chef Jerome had plenty of time to fine tuned his Cassoulet making skills and has agreed to share his recipe with us.

The cassoulet recipe you will see in this video is one of the many traditional way of making that typical French bean stew.

About the French Cassoulet:
The name “Cassoulet” from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).

The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting side.

It is important to note that there is 2 “schools” in the usage of breadcrumbs and tomatoes when making a cassoulet, therefore between the towns of Toulouse, Carcassonne, Villefranche de Lauragais, Revel and Castelnaudary, Cassoulet recipes can be made with or without Breadcrumbs and tomatoes.

in the video the cassoulet chef jerome is sharing is his recipe which is inspired of the Villefranche de Lauragais style cassoulet

For more information on Chef Jerome Roussillon please visit his website: www.lapoelee.com

Ingredients used in this recipe:

1kg of Dry White Bean (soaked overnight) – use Tarbais or castelnaudary beans( those beans specifically made for the cassoulet making)

http://www.convert-me.com/en/convert/cooking/

Comments

nathan brown says:

I’ve only made French Cassoulet once and that was using a ‘cassoulet kit’ from mail order D’Artagnan. It was very good but different from your video. I don’t think I used tomatoes. I want to try your recipe. Great….and very fun to watch video. Thanks! …

Artboxfashion says:

Voila! Thanks for posting this! Beautiful dish and not as difficult as I thought :)

Dax Hallman says:

I had cassoulet once, and it wasn’t red. It was also quite salty and focused more on pork than duck. I liked it, but I’m not sure it really was cassoulet. Thanks for making the video, and special thanks to Jerome.

RamZ says:

Guess I’Il be ordering this dish from someboby’s restaurant menu. Looks like too much work and time to me.

UndrState says:

Ah , excellent , wanted to learn how to do this. Had my first cassoulet in old Quebec city , place that specializes in duck and rabbit , and it was so good .

mirabai says:

I have half a dozen tea filters like that. I have never thought to use one in that fashion. I learned an awesome new trick! Thanks!

Ghaida H says:

Very easy yet very time consuming. Thank you for showing it to us.

Tanya Walker says:

I had no idea so intricate in the details and ingredients! WOW!

imiKah K says:

Makes me want to move to France. Wonder where they serve this in Melbourne … Terrific video, really shows us the time and effort that goes into French cuisine.

Marilinaa says:

Thanks for this recipe. My family originates from Montpellier in the 17th century. It was fun to see what they would have eaten.

Doc Malthus says:

The first time I heard of cassoulet was in a comic strip by Gerard Mathieu. In it, a family was living in a bomb shelter and surviving on canned cassoulet (still served in a Cassole!). Thank you for sharing the real thing!

Jim Lunde says:

Great video Stephan. Looks like you are having a fabulous holiday. Safe travels back to Australia.

A Serious Salamander says:

How does the average French family manage to cook such elaborate French meals? Is it traditional in France to have the women stay at home and cook or does everyone go to restaurants every day? Or do they just cook italian lol

Nick Mendens says:

Wow! I learnt so much in one video

Grim says:

That looks exquisite !

OurLastStand says:

Awesome. Thanks for the recipe.

One question though: What type of vinegar?

SV Octopus says:

I could eat that ever day!

Spurious Flatus says:

Il faut de la patience pour préparer ça mais ça vaut la peine.

Cornelius Patrick says:

Love it!

Didrik Olsen says:

lovely!

Anja S says:

Thanks a lot for sharing. I very much enjoyed the video… as always. Can’t wait to have another one of this wonderful cassoulet. Looking so mouthwatering. It’s a shame that it’s not very popular around here, so at least I can now cook it myself :-)

Shatha Salih says:

incredible, thank you

Dan B. says:

Many thanks for your extra effort in making this video, and thanks to Chef Jerome for showing us a wonderful dish. Bravo!

BobMcPike says:

One of the most memorable meals I ever had was a cassoulet served in a restaurant in Toulouse.  The ingredients were slightly different, but I gather each area has its own variation on the recipe

MASH 4077 says:

Fantastic!

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