Beef Cassoulet Casserole Food

HOW TO MAKE CASSOULET

Steps:

• Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
• Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
• Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
• Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
• Bake bean cassoulet in the preheated oven for 30 minutes.
• Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
• Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
• Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.

BEEF & VEGETABLE CASSEROLE

Steps:

• Heat oven to 160C/140C fan/gas 3 and put the kettle on.
• Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
• Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
• Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
• Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
• Garnish with the picked leaves of the remaining thyme sprig.

BEEF CASSOULET (CASSEROLE)

Steps:

• In heavy skillet brown sausages well; cut into brite-size pieces and set aside.
• Brown beef in same silled in about 2 tbsp of sausage fat. Add onion and garlic. Season with basil, salt and pepper.
• Cover and simmer 1 hour or until meat is almost tender.
• In 3-quart covered casserole, combine all ingredients. Cover and bake at 350 F for 1 hour and 15 minutes, or until potatoes are tender.

CASSOULET

Steps:

• Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
• Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
• Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
• Preheat oven to 325 degrees F.
• Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
• Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.

CASSOULET

Steps:

• Fill a large pot with the water and bring to a boil. Add the beans, bring back to a boil and boil for 2 minutes. Remove from the heat and let the beans soak in the warm water for 1 hour.
• Place the slab of bacon, one third of the onions, and the bouquet garni bundle in the pot with the beans and bring to a simmer, skimming off any scum that rises to the surface. Simmer, uncovered, for about 1 1/2 hours, or until beans are just tender, adding water if necessary to keep the beans covered while cooking. Drain the beans, reserving the cooking liquid, saving the bacon, and discarding the herb bundle.
• Cut the lamb into 2 inch chunks, removing excess fat, and pat dry. Pour the duck fat into a heavy, 8 quart casserole, and heat until almost smoking. Brown the meat, in batches, on all sides, and set aside. Lower the heat, add the remaining onions, and saute until golden, about 3 to 5 minutes. Add the pureed garlic, tomato puree, thyme, and bay leaves, and cook an additional 2 to 3 minutes. Add white wine and reduce by half.
• Return the lamb to the casserole along with the brown stock, salt and pepper, and stir well. Bring to a simmer, cover, and simmer slowly for 1 to 1 1/2 hours, or until fork tender.
• Remove the meat and reserve. Remove all but 2 tablespoons fat and adjust the seasonings.
• Pour the cooked beans into the lamb cooking juices. If necessary, add the bean cooking liquid so that the beans are well covered. Bring to a simmer, cook for 5 minutes, then remove from the heat and let stand for 10 minutes. Drain the beans, reserving the cooking juices.
• Preheat the oven to 375 degrees F.
• Slice the bacon into 1/4 inch pieces. Arrange a layer of beans in the bottom of the casserole, then continue with alternating layers of lamb, and duck, ending with a layer of beans. Pour enough of the meat and bean cooking juices over the top so the liquid comes just to the top layer of beans. Mix the bread crumbs with the parsley and spread over the top. Drizzle with the duck fat.
• Bring the casserole to a simmer on the stove, then place it in the oven. After about 20 minutes, when the top has a light crust on it, turn the oven down to 350 degrees F. Break the crust with a spoon and baste the casserole with the liquid. Bake for about 40 more minutes, and continue to baste as the crust reforms, but leave a final crust for serving. Serve warm from the casserole.

GROUND MEAT AND BEAN CASSOULET

Steps:

• In a casserole dish, fry bacon pieces on range top until crispy. Remove bacon.
• Place ground meat into casserole dish and brown in bacon grease. When meat is brown, drain and discard bacon fat.
• Drain and rinse beans in a colander.
• Add beans to meat in casserole dish, with tomatoes, parsley, and spices. Gently stir to blend. Place bacon over top.
• Bake in casserole dish, covered, for 60 minutes at 350°F
• Serve with your favorite corn bread.

CASSOULET (FRENCH STEW MADE WITH DUCK AND SAUSAGE)

Steps:

• Preheat the oven to 400 degrees F. FOR THE BEANS: In a large saucepan, melt the butter. Saute the onions and celery for 4 minutes, or until they are slightly wilted.
• Add the beans, salt, cayenne, water and bay leaf and bring to a boil. Reduce heat to medium low and cook until beans are tender and most of the water is absorbed, about 2 hours.
• FOR THE MEATS: In a large oven proof skillet, over medium high heat, combine the flour and oil. Stirring constantly, make a medium brown roux.
• Add the onions, celery, bell peppers, carrots, salt and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted.
• Add the duck legs and sausages and cook for 3 minutes on each side.
• Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium low and cook for 30 minutes.
• FOR THE GRATINE: In a mixing bowl, combine the bread crumbs, cheese, parsley, and olive oil. Mix well. When the bean/meat mixture is cooked, spoon the gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and add garnishments.

CASSOULET

Steps:

• FOR THE BEANS AND SAUSAGE:.
• In a heavy 4 to 6 quart pot or soup kettle, bring the chicken stock to a boil over high heat. Drop the beans in and boil them briskly for 2 minutes. Remove the pot from the heat and let the beans soak for 1 hour. Meanwhile, simmer the salt pork in 1 quart of water for 15 minutes; drain and set aside.
• With the point of a sharp knife, pierce 5 or 6 holes in the sausage; then add the sausage & salt pork to the beans. Bring to a boil over high heat.
• Tie the parsley, celery tops, leek, bay leaves and cloves tightly in the cheesecloth, and add to the beans, along with the onion, 1/2 teaspoon garlic & 1/2 teaspoon thyme. Reduce the heat and simmer ncovered for 45 minutes, adding stock or water if needed.
• With tongs, transfer the sausage to a plate and set it aside. Cook the beans and salt pork for another 30 or 40 minutes, or until the beans are tender.
• Remove the salt pork from the beans, pare off the skin and discard the skin. Set aside the salt pork on the same plate as the sausages.
• Drain the beans, RESERVING THE BROTH IN WHICH THEY WERE COOKED. Discard the onion and the boquet garni. Degrease the stock and taste for seasoning. Set the stock aside.
• FOR THE PORK AND LAMB:.
• Preheat the oven to 325 degrees . In a heavy 10 to 12 inch skillet, brown the pork and lamb in the olive oil over medium heat. When the meat is a rich brown on all sides, transfer it with tongs to a dutch oven.
• Discard all but 1 tablespoon of the fat in the skillet and saute the onions over low heat for 5 minutes. Stir in the celery and garlic and cook for 2 more minutes.
• Pour in the wine, bring to a boil and cook over high heat until the mixture has been reduced by half. With a rubber spatula, scrape the contents of the skillet into the dutch oven with the meat. Add the tomatoes, bay leaf, salt & pepper to the dutch oven, and stir to combine.
• Bring the mixture in the dutch oven to a boil on the top of the stove, cover, and bake at 325 degrees for 1 hour.
• Transfer the meat to the same plate with the sausage & salt pork.
• Strain the liquid the meat was braised in, pressing on the vegetables to release their juice. Discard the vegetables.
• Degrease the braising liquid and add to the reserved bean stock.
• Preheat the oven to 350 degrees.
• Cut the sausage into 1/4 inch slices. Remove the skin from the duck confit and pull all the meat from the bones. Discard the skin and bones (you can leave the skin on if you want, but I think it makes it too fatty -- ). Cut the duck into 1 inch pieces. Cut the salt pork into 1 inch pieces.
• Combine the duck, sausage, salt pork, pork & lamb.
• Spread a 1 inch layer of the beans on the bottom of a large dutch oven. Spread half the meat mixture over these beans, top with another 1 inch layer of beans and the remaining meat mixture, ending with a final layer of beans.
• Pour the reserved bean stock/ braising liquid over the beans until it almost covers them (if there isn't enough stock, you can add chicken stock or water to make up the difference).
• Mix together the bread crumbs and parsley, and spread over the top of the cassoulet. Pour the 2 tablespoons duck fat, goose fat, or melted butter on top of the parsley/crumb mixture.
• Bring the casserole to a boil on top of the stove, then bake, uncovered at 350 degrees for 1 and 1/4 hours, or until the crumbs have formed a firm, brown crust.
• Push the crust down into the cassoulet, bringing more fresh beans & meat to the top.
• Place the casserole under the broiler and broil until the top is brown and crusty.
• Remove from the oven and let cool. Push the second crust down into the cassoulet. Cover and refrigerate.
• The day you want to serve the cassoulet, bake in the oven, covered, at 350 degrees for 45 minutes, then remove the cover and broil the top until it is brown and crusty.