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
• 1 whole white onion
• 3 cloves
• 1 bouquet garni (aromatic herb bunch made out of bay
• 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)