Posted in Drinks, Main Meals
Cassoulet, for those of you that haven’t tried it is a rich slow cooked stew from southwest France. It’s made up of stewed white beans with a variety of different meats – the exact mixture of which seems always to be under debate. I adapted this version from the one in Hugh’s Meat book. His version was supposed to serve 10, made up of preserved goose or duck, pork belly, lamb or mutton shoulder and Toulouse sausages. Because there is only the two of us I had to give up on the duck/goose confit and swap the lamb shoulder for some small chops.
I think I probably committed a sacrilegious act by only cooking it for about 2 and a half hours rather than the 5 he recommended but I started it too late and somebody was getting hungry! It ended up being seriously tasty though, went down lovely with a bottle of Brakspear Tripple. Next time I will certainly try to cook it longer to try to get the meats a bit more tender. I wasn’t that impressed with Sainsbury’s Toulouse sausages either, so I’ll have to get that from the butchers too.
