Cassoulet with Meat
A classic French dish — a tender ragout of pork with white beans, tomatoes, and aromatic herbs, baked with a crispy bread crust. True rustic comfort on a plate.
Ingredients
- 4 tbsp Goose fat
- 350 g Pork
- 1 pcs Yellow onion
- 10 clove Garlic
- 1 pcs Carrot
- 1 tsp Fennel seeds
- 2 tbsp Red wine vinegar
- 600 ml Vegetable broth
- 1 tbsp Tomato paste
- 2 bunch Fresh rosemary
- 1 bunch Fresh parsley
- 400 g Canned white beans
- 2 tbsp Breadcrumbs
- 1 tbsp Vegetable oil
- Bread
- Broccoli
Instructions
- Preheat the oven to 140°C. Take a large pot with a lid (preferably ovenproof) and place it over high heat. Add the goose fat, then add the pork cut into cubes, and sear for a few minutes, stirring, until the meat is sealed on all sides. Reduce heat to low, add the chopped onion, whole garlic cloves, carrot, and fennel seeds. Cook the vegetables over low heat for 5–7 minutes until they soften slightly.
- Pour in the red wine vinegar and scrape the bottom of the pot well to loosen all the meat pieces and juices. Add the vegetable broth, tomato paste, half of the rosemary, and half of the parsley. Bring to a boil, then simmer for 10 minutes. Season with salt and pepper, cover with the lid, and place in the oven for 2 hours. During the last hour of cooking, remove the lid. Stir the cassoulet occasionally, and add the white beans 30 minutes before the end.
- Remove the pot from the oven and turn on the broiler. Sprinkle the cassoulet with the remaining rosemary and parsley, then with breadcrumbs. Lightly drizzle with vegetable oil and return the pot to the oven under the broiler for 5–10 minutes until the breadcrumbs are golden and crispy.
- Serve the cassoulet hot with crusty bread and fresh broccoli.