How To Make a Cassoulet step by step

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 ========== The story ========== 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 1 tbsp olive oil 1/2 lb pork belly (cut into half inch pieces) 2 lbs chicken thighs (bone-in, skin on) kosher salt black pepper 1 lb turkey sausage (See Note 1) 1 large onion, diced 4 cloves garlic, minced 1 tsp ground clove 2 stalks of celery, chopped into 1 inch pieces 3 carrots, peeled and chopped into 1 inch pieces 4 15 oz cans white cannellini beans, drained 32 oz chicken stock 1 bunch thyme (12 pieces), tied 2 bay leaves 1/4 cup fresh parsley, chopped Instructions Preheat oven to 300°F. Season chicken liberally on skin sides with kosher salt and black pepper. Set aside. In a large skillet over medium high heat add the oil and brown the pork belly pieces. When golden brown and crispy, remove with slotted spoon and set aside. Place the chicken thighs skin side down and sear until a golden brown for several minutes. Turn and brown the other side. Remove from skillet and set aside. Brown the sausages on both sides in same skillet. Remove and set aide. Add the onion to the skillet and sauté for several minutes. Season with salt and pepper. Add the garlic and ground clove and cook another minute. Add the celery and carrots and cook for 3 minutes, scraping up the bottom of pan for any browned bits. Spread the sautéed vegetables to a large roasting pan, Dutch oven or casserole dish. Add the beans and chicken stock. Next add the cooked meats and any pan juices, pressing them into the beans and vegetables. Add the thyme bundle and bay leaves. Cook, uncovered for 1 hour and 15 minutes. Remove thyme bundle and bay leaves. Season to taste. Place a chicken piece, a sausage and scoop of beans with vegetables on to each plate. Sprinkle with chopped parsley and serve with crusty French bread. Notes 1. I used a spicy Louisiana turkey sausage, but feel free to use any turkey or pork sausage. Using a fork, prick several holes in the sausage on both sides. ========================================= Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!