Cassoulet Avignon style
Avignon-style cassoulet is a sophisticated variation of the French national dish that stands out thanks to the use of lamb and Provençal herbs. White beans are slowly cooked for hours with meat, bacon and aromatic stock until they reach an almost creamy consistency and form a golden brown crust. This dish combines the rustic heartiness of country cooking with the delicate flavors of the South of France. It is the ultimate comfort food for the cold season, requiring time and love in preparation but rewarding with incomparable taste.
Cooking utensils
- 1 Large fireproof clay pot or cast iron roasting pan
- 1 Cutting board
- 1 Chef's knife
- 1 Ladle
Ingredients
The basis
- 250 g Dried white beans Soaked overnight
- 500 ml strong lamb or poultry stock
- 1 large onion studded with 2 cloves
- 2 Carrots cut into slices
- Bouquet Garni Thyme, rosemary, bay leaf
The meat components
- 300 g Lamb from the shoulder or leg, cut into coarse cubes
- 100 g Smoked pancetta diced
- 2 coarse sausages Ideally with herbs or garlic
- 1 Tbsp duck fat or olive oil for frying
To refine
- 2 Garlic cloves finely chopped
- 1 tablespoon tomato paste
- 50 g Breadcrumbs for the crust
- Salt and freshly ground black pepper
Preparation
Precook the beans
- Rinse the soaked beans and pre-cook them with the chopped onion, carrots and bouquet garni in unsalted water for about 45 minutes until they are almost cooked.
- Drain the cooking water and remove the vegetables and herbs.
Prepare the meat
- Heat the duck fat in a roasting tin. Sear the lamb cubes and bacon all over until they have a nice color.
- Fry the garlic and tomato purée briefly. Fry the sausages briefly and then set aside.
Layering and braising
- Add the pre-cooked beans to the meat in the roasting tin and mix everything well. Season with salt and pepper. Pour in enough stock to just cover the beans.
- Place the sausages on top. Place the roasting tin without the lid in the oven preheated to 160°C.
Form the crust
- During the braising time (approx. 1.5 to 2 hours), keep checking that there is still enough liquid, adding a little stock if necessary.
- After the first hour, sprinkle the breadcrumbs over the dish. Carefully stir in the resulting crust occasionally with a spoon and add more breadcrumbs until a thick, golden-brown crust has formed.
- Serve hot in the pot.
Recommended sides:
- Crispy French baguette
- Green leaf salad with mustard vinaigrette
- Green beans tossed in garlic butter
Nutritional values per portion
Calories: 850kcalCarbohydrates: 62gProtein: 54gFat: 38g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat