Classic French Cassoulet Recipe

Classic French Cassoulet Recipe

If you are looking for a simple yet meaty and delicious dish, then this French Cassoulet is certainly it. It is full of flavor and very hearty.

Course Main Course, Main Dish

Cuisine French

Prep Time 45

Cook Time 2

Total Time 45

Servings Servings

Calories 1315kcal

Author Savory Thoughts

Equipment

Skillet
Baking Dish Optional

Ingredients

2 Cans of 15.5oz of Cannellini Beans
64 oz Beef broth 2-32oz reduced sodium bottles
2 garlic cloves
2 thyme twigs
2 Parsley twigs
2 Bay leaves
2 tablespoon Tomato paste
Salt and pepper to taste
2 pcs Duck legs
½ lbs. Beef short ribs
6 oz Hillshire beef sausage half of the kielbasa sausage
4 oz beef salami half of an 8oz package
½ lbs. beef tips tenderloins

Instructions

In a medium to large pot, add the beans and the beef broth and all the spices (garlic gloves, thyme, parsley, salt and pepper, and bay leaves).
Let it simmer for 20 minutes so the beans can soak up all the flavors (DO NOT COOK ON HIGH HEAT).
If you are using dry beans, use about 1lbs of dry beans, cover the beans with water and soak it overnight. Drain the old water and replace with 8 cups of clean water.
Cook the bean on medium heat for an hour (check periodically) or until tender but not fully cooked and follow the remaining procedures for the recipe. Make sure to add more water as needed if too much of it evaporated.
Clean the duck legs under cold water and pat dry. In a cast iron skillet, cook the duck legs with salt and pepper to taste on medium-low until tender and brown throughout.
Using the same skillet with the duck grease in it, cook the beef short ribs than remove.
Continue in the same skillet, cook the sausages and the tenderloins. Cook the beef meats until they are perfectly brown on the outside but not all the way cooked inside.
Do keep in mind they will continue to cook in the oven.
Remove the beans from the broth but do not discard the beef broth. Add the beans in the cast iron skillet, arrange all the meats evenly in the skillet.
Add the broth to cover all the ingredients and sprinkle the bread crumbs to fully cover the casserole.
Bake for 1 ½ hours at 350º while checking every 30 minutes to make sure the broth has not been totally evaporated.
Add broth as necessary by inserting a small incision at the top of the casserole. Let rest for 5 minutes before serving.
Add remaining broth in the serving plate around the cassoulet to eat.

Video

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

**** Calories are estimated per serving

Nutrition