PORK CASSOULET
Provided by Victoria Granof
Categories Soup/Stew Bean Onion Pork Tomato Bake Dinner Lunch Bacon White Wine Fall Winter Thyme Cookie Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 375°F.
- 2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
- 3. Cover with a lid or foil and bake for 1 1/2 hours.
- 4. Remove the ribs; set aside.
- 5. In the same pot, over medium heat, brown the bacon.
- 6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
- 7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
- 8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
- 9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
- 10. Let cool and serve.
PORK CASSOULET WITH PORK CONFIT AND WINTER TOMATO SAUCE
This traditional recipe calls for pork confit, which you'll need to prepare at least two weeks before making the cassoulet. The confit adds undeniable richness and authenticity, but a simpler recipe (using country-style spareribs instead) appears in "Top Trends: The Hot Ten" in the January 2006 issue of _Bon Appétit_.
Yield Makes 14 to 16 servings
Number Of Ingredients 19
Steps:
- Bring 4 quarts water to boil in large pot. Add beans. Boil 3 minutes. Remove pot from heat, cover, and let stand 1 hour. Drain; return beans to pot. Using kitchen string, tie parsley, thyme, and bay leaves in double layer of cheesecloth; add to pot. Add remaining 4 quarts water, pancetta, onion, garlic, salt, and pepper to beans; bring to boil. Reduce heat, cover, and simmer over medium-low heat until beans are just tender, 1 to 1 1/2 hours.
- Drain beans, reserving 2 cups cooking liquid. Discard herb bundle, onion, and garlic. Transfer pancetta to work surface (reserve pancetta for wine sauce).
- Heat olive oil in heavy large saucepan over medium-high heat. Add onions to pot and sauté until tender and beginning to brown, about 5 minutes. Add wine; boil until liquid is reduced by half, stirring occasionally, about 6 minutes. Add reserved juices from confit. Bring to boil; reduce heat to medium and simmer 15 minutes.
- Meanwhile, cut reserved pancetta into 1/2-inch cubes. Heat heavy medium skillet over medium-high heat; add pancetta and sauté until beginning to turn brown and crisp, about 4 minutes. Using slotted spoon, transfer pancetta to wine sauce. Add Winter Tomato Sauce to pot; season to taste with salt and pepper.
- Preheat oven to 400°F. Heat 2 heavy large skillets over medium heat. Divide sausages among skillets; cover and cook until brown and cooked through, turning occasionally, about 20 minutes. Transfer sausages to work surface. Cool slightly, then cut into 2-inch pieces.
- Spoon 1/3 of beans (about 4 cups) into 8-quart ovenproof pot, spreading in even layer. Arrange half of confit and half of sausages over beans. Pour 1/3 of wine sauce (about 2 1/3 cups) over meat. Spoon half of remaining beans (about 4 cups) over sauce. Arrange remaining confit and sausages over beans. Pour half of remaining sauce over meat (about 2 1/3 cups). Spoon remaining beans over sauce, then pour remaining sauce over beans. (Can be prepared 2 days ahead. Cover cassoulet and reserved cooking liquid separately and chill. Let stand at room temperature 2 hours before continuing.) Drizzle enough reserved bean cooking liquid over beans to barely submerge if needed. Sprinkle breadcrumbs over. Drizzle breadcrumbs with olive oil.
- Bake cassoulet uncovered until bubbling around edges and crumbs are beginning to brown, about 1 hour.
- Emergo beans can be purchased through chefshop.com, and heirloom French horticultural beans can be purchased through beanbag.net. If you can't find them, Great Northern beans or cannellini (white kidney beans) will also work.
More about "pork cassoulet with pork confit and winter tomato sauce recipes"
PORK AND TOMATO RECIPE RECIPES ALL YOU NEED IS FOOD
Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire …
From stevehacks.com
From stevehacks.com
See details
COLBY GARRELTS' WHITE BEAN CASSOULET WITH PORK LOIN - FOOD52
Jan 31, 2019 Heat oven to 400°F. Mix breadcrumbs and butter together in small baking dish. Bake, tossing occasionally, until light golden brown and crisp, 8 to 12 minutes. Cool to room …
From food52.com
From food52.com
See details
CUTTLEFISH CASSOULET WITH PORK SAUSAGE RECIPE
Sep 9, 2021 Preheat the oven (with one of its racks positioned in the center) to 300°F. In a cassole or medium dutch oven over medium heat, melt the duck fat. When hot, add the …
From chinafood.recipes
From chinafood.recipes
See details
PORK CASSOULET WITH PORK CONFIT AND WINTER TOMATO SAUCE READ …
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
From pinterest.com
See details
PORK ROAST CASSOULET RECIPE | ONTARIO PORK
Preheat oven to 375⁰ F (190⁰ C). Sprinkle pork roast with half each of the herbs de Provence, salt and pepper. In a large Dutch oven, heat half each of the butter and oil over medium-high heat. …
From ontariopork.on.ca
From ontariopork.on.ca
See details
WARMING CASSOULET RECIPES | EPICURIOUS
Sep 21, 2015 Pork Cassoulet with Pork Confit and Winter Tomato Sauce. This dish is so porky it's mentioned in the name twice! Also present in this casserole: plenty of fresh herbs …
From epicurious.com
From epicurious.com
See details
RECIPES/PORK-CASSOULET-WITH-PORK-CONFIT-AND-WINTER-TOMATO-SAUCE …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com
From github.com
See details
PORK CASSOULET WITH PORK CONFIT AND WINTER TOMATO SAUCE
Sep 18, 2016 - This traditional recipe calls for pork confit, which you'll need to prepare at least two weeks before making the cassoulet. The confit adds undeniable richness and …
From pinterest.ca
From pinterest.ca
See details
PORK CASSOULET WITH PORK CONFIT AND WINTER TOMATO SAUCE …
Mar 5, 2017 - This traditional recipe calls for pork confit, which you'll need to prepare at least two weeks before making the cassoulet. The confit adds undeniable richness and …
From pinterest.com
From pinterest.com
See details
CASSOULET, PORK CONFIT, BEANS AND WINTER TOMATO SAUCE
Pork Cassoulet with Pork Confit and Winter Tomato Sauce. BON APPÉTIT DECEMBER 2005. This traditional recipe calls for pork confit, which you'll need to prepare at least two …
From charles-fortner.blogspot.com
From charles-fortner.blogspot.com
See details
PORK CASSOULET WITH PORK CONFIT AND WINTER TOMATO SAUCE BEST …
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in advance and stored at …
From amazingcookingguide.com
From amazingcookingguide.com
See details
PORK CASSOULET WITH PORK CONFIT AND WINTER TOMATO …
Transfer pancetta to work surface (reserve pancetta for wine sauce). Heat olive oil in heavy large saucepan over medium-high heat. Add onions to pot and sauté until tender and beginning to …
From tfrecipes.com
From tfrecipes.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love