Over the centuries, the regional characteristics of French cuisine have been formed. Every part of the country has a dish most loved by the inhabitants and often served to tourists. In Toulouse, this is cassoulet, a bean stew with lamb and other meats.
It is necessary
-
- 500 g of lamb;
- 200 pork belly;
- 250 sausages;
- 2 carrots;
- 600 g dried white beans;
- 2 onions;
- 1 head of garlic;
- 1 tbsp. l. tomato paste;
- Provencal herbs;
- goose fat;
- salt.
Instructions
Step 1
Choose the right meat for your cassoulet. It is best to buy chilled lamb, and lamb is also suitable. Pay attention to the color of the fat. If it is yellowish, then the meat is old, it is suitable for broth, but it will not be very good in a stew. If you have little experience in choosing meat, buy it on the market - the seller will be able to advise you on a specific piece depending on your needs. For example, for a stew, it is advisable to take medium-fat lamb.
Step 2
Soak dried beans in cold water overnight. Finely chop the pork belly, divide the onions into four parts. Put everything together in a saucepan, cover with cold water and add a mixture of Provencal herbs. Cook, covered and over medium heat for an hour. Season with salt. After cooking, remove the onion and drain the liquid, leaving about a glass for the sauce.
Step 3
Cut the lamb into pieces with a side not more than 5 cm across the grain. Heat the goose fat in a skillet and fry the meat in it. The lamb should be lightly browned. Take out the meat and in the same fat quickly fry the chopped onion and garlic, and then the chopped sausages. You can also add diced carrots to the recipe if you wish.
Step 4
Put the beans, sauteed onions and garlic, and meat in a baking dish. Combine a glass of boiled bean water with tomato paste and pour over the mixture. Simmer the cassoulet in the oven at 150 degrees for two hours. Thirty minutes before cooking, take out the dish, salt, stir and bake further.
Step 5
Serve the cassoulet with a fresh baguette or cereal bread. A green salad with a little balsamic vinegar will be a good accompaniment to it. As a drink, a red dry wine with a rich taste, for example, from the Rhone Valley, called Coté du Rhone, is suitable for the dish.
