By robert mekita
Matty Matheson's Cassoulet Recipe
6 steps
Prep:30minCook:4h 30min
Updated at: Thu, 17 Aug 2023 03:18:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
46
High
Nutrition per serving
Calories4478.2 kcal (224%)
Total Fat303.3 g (433%)
Carbs111.8 g (43%)
Sugars19.8 g (22%)
Protein192.3 g (385%)
Sodium11143.9 mg (557%)
Fiber33.3 g (119%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
for the lamb shanks:
2lamb shanks
1yellow onion
medium, halved
1leek
dark green removed, roughly chopped
1carrot
roughly chopped
1 ribcelery
roughly chopped
1 tablespoonkosher salt
for the cassoulet:
½ cupduck fat
1 poundpork belly
cut into 2-inch pieces
3garlic cloves
smashed
2 ribscelery
roughly chopped
1carrot
diced
1leek
finely sliced
1yellow onion
medium, finely diced
3 tablespoonstomato paste
4 ½ cupsdry navy beans
soaked overnight
2 sprigsrosemary
2sprigs thyme
flat leaf parsley
small
1892mlchicken stock
2 tablespoonscanola oil
7toulouse sausage
1 ½ cupsbreadcrumbs
6confit duck legs
Instructions
Step 1
Braise the lamb shanks: Put all the ingredients into a medium sauce pot. Cover with water and bring to a boil. Reduce the heat to maintain a simmer, skimming off any scum that may arise. Simmer, uncovered, for 3 hours, or until the lamb shanks are tender and coming away from the bone. Drain, removing the lamb shanks and discarding the rest. Once the lamb shanks are cool enough to handle, tear the meat from them and refrigerate until ready to use.
Step 2
Make the cassoulet: Heat the duck fat in a large Dutch oven over medium-high. Add the pork belly and cook, turning as needed, until browned all over, about 10 minutes. Remove pork belly and set aside, leaving residual fat in the bottom of pot.
Step 3
Reduce the heat to medium. Add the garlic, celery, carrot, leek, and onion cook until onions are translucent and fragrant, about 7 minutes. Stir in tomato paste and cook for 2 minutes. Add in reserved pork and the beans. Tie the rosemary, thyme, and parsley together using butcher's twine. Immerse herbs within beans. Pour in the chicken stock. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the beans are just tender enough to squish between your fingers, about 1 ½ hours.
Step 4
Heat the oven to 400°F. Discard the herb bundle and pour the beans into a large Dutch oven. Add the lamb meat and season with salt and pepper.
Step 5
Heat the oil on a large nonstick skillet over medium. Working in batches, cook the sausages, turning as needed, until browned all over, about 3 minutes. Nestle sausages into bean mixture.
Step 6
Cover beans and sausage with breadcrumbs. Arrange duck legs on top of breadcrumbs. Bake until duck legs are golden and crispy, about 25 minutes.
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