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Cassoulet
2 lbs lamb
4 Tbsp oil
2 Tbsp butter
1 1/2 cups chopped onions
2 cloves garlic
1/2 cup tomato puree
1 bay leaf
1/2 tsp thyme
2 tsp salt
1/2 cup white vermouth
2 2 1/2 cup beef broth
6 cups fresh shell beans
1 onion
1 strip bacon
3 sprigs parsley
1 clove garlic
1 bay leaf
1/4 tsp savory
4 chicken legs and thighs
3/4 lb smoked or garlic sausage
2 Tbsp parsley
1 cup fresh bread crumbs (packed)
Cut the lamb into 1 1/2-inch chunks and brown in 2 Tbsp of the oil
and 1 Tbsp. of the butter; remove from pan. In the same fat, saute
the onions until lightly browned. Chop the garlic and add to pan
along with lamb, tomato puree, bay leaf, thyme, 1 tsp. of the salt,
vermouth, and enough beef broth to barely cover the meat. Bring
the broth to a boil, reduce heat, cover and simmer for 1-1 1/2
hours or until the lamb is tender.
Meanwhile, cover the shell beans with water, bring to a boil, and
skim. Halve the onion, and add along with the bacon, herb bouquet,
and 1 tsp. salt. Reduce heat and cook gently for 15-20 minutes
until the beans are tender, but not soft. Cool in the cooking
liquid.
In a large saute pan, heat the remaining oil and butter. Cut up
the chicken pieces so you have 4 leg pieces and 4 thigh pieces.
Brown, and set aside. Thickly slice the sausage and, in the same
pan, lightly brown. Set aside. Assemble the cassoulet in a deep,
ovenproof 4 quart casserole. Line the bottom of the dish with 1/3
of the beans, 1/3 of the lamb, chicken, and sausage, and cover with
1/2 of the remaining beans. Add remaining meats, then cover with
remaining beans. Pour in the braising liquid; it should cover the
top layer of beans. (Add some of the bean cooking liquid if you
need more liquid.) Chop parsley, mix with bread crumbs, and cover
beans. Place in a preheated 400 F oven and bake for 30 minutes.
The bread crumbs will have formed a crust, which you should break
into the casserole. Reduce the heat to 350 F and bake for another
30 minutes, or until the dish is heated through and bubbly. Serves:
8
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Cassoulet 07