The Cassoulet from Castelnaudary | French Bistro Recipe
The cassoulet (from Occitan “caçolet”) is a regional specialty of Languedoc, made from dried beans, generally white, and meat. Originally it was made from fèves (butter beans).
Trying to trace the story of the birth of cassoulet is not an easy task when you know the inflammatory rhetoric it provokes.
One of the oldest cookbooks in France, the 14th century: le Viandier written by Taillevant, (his real name was Guillaume Tirel, a cook who served several kings for over 60 years), gives some indications to the cassoulet origins.
Taillevant describes recipes of pies and stews, including the ragout of mutton and pork with beans.
The historians think that Taillevant could have been inspired by an Arabic book written by Mohamed de Bagdad in 1226, which reveals an extremely refined kitchen. This book uses a display of spices, herbs, legumes, and mutton. It is they who, in the seventh century, introduced into the south of France, the cultivation of a white bean and which taught the inhabitants of the country to prepare this legume. Mutton stew with white bean is one of the recipes of the Baghdad Cooking Treaty. Taillevant has taken this recipe in his “Viandier”.
The cassoulet, still called “estouffet” in the seventeenth century, takes (in the eighteenth century) the name cassoulet, from the dish in which it cooked, the cassole, a clay casserole used since the ancient times to cook all sorts of stews and ragouts.
The recipe:
Time and patience is the key to this recipe in particular, with at least three to four hours of low and slow cooking and a significant amount of ingredients to prepare, you will spent a big part of the day in your kitchen!
Ingredients;
This recipe serves 5 persons.
Duck confit;
5 duck legs, 2kg duck or goose fat, 5 garlic cloves , 4 sprigs of thyme, 3 bay leaves, 2 ½ tbsp coarse sea salt, 1 tbsp crushed pepper, 5cl water
Chicken stock;
Chicken bones leftover’s (optional), 3 tbsp chicken stock powder, 1 onion, 1 garlic bulb, 1 leek, 3 celery stalks, 4 carrots, ½ bunch thyme, 4 bay leaves, 3 tbsp duck or goose fat, 1 tbsp black peppercorns, 1 nutmeg
Cassoulet;
1 kg dried white beans, 1 kg pork belly, 5 Toulouse sausages, 400 grams salted bacon, 2 sheets Pork bard or pork rind, , ½ bunch thyme, 8 garlic cloves, 1 ½ tbsp crushed black peppercorns
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Cooking Cassoulet with Chef Daniel Boulud
Cassoulet War winner and restaurateur Chef Daniel Boulud cooks up his award-winning cassoulet at Bar Boulud in New York City, sharing tips and tricks of this classic French dish.
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Discovering traditional French cuisine in the medieval city of Carcassonne
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Famous for its medieval fortress, the south-western French city of Carcassonne is also renowned for its cassoulet, a hearty dish made with meat and white beans. FRANCE 24 takes you to meet a chef for some tips on how to make this delicious stew.
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How To Make a Cassoulet step by step | French Cooking academy visit south of France
How To Make a Cassoulet in video. an easy to follow step by step cassoulet recipe where you can learn this famous french bean stew secrets. this video will give you a real life insight of how traditional hearty French food is made
This cassoulet video tutorial will show you the steps required to get a real cassoulet . however keep in mind that this recipe is best using local french produce. the recipe has not been tested with alternative produce.
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Recommended items for this recipe
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Great all purpose earthenware dish :
Great Ballon glasses wine drinking:
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Cooking time and tips:
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The beans have to be cooked on a medium heat between 1h and 1h.30mn depending on which beans you use. the Tarbais bean can take quite a long time to cook.
The Sausage and Pork ribs have to be cooked separately in a cooking tray in an oven at approx. 200 to 220 degrees Celcius 392 to 428 degree Fahrenheit for 15 minutes.
After building the layer of the cassoulet in the cassole (earthware pot) top up the layers of meat and beans with the cooking liquid from the beans with eventually if you like, a bit of water. when pouring the liquid be careful not to add too much. the juice should barely cover the beans .
Cooking times in the oven for the Cassoulet can vary depending on the type and size of dish you use. As a rough guide it is usually:
1 hour first, until the juices evaporates and a crust forms at the top of the beans.
Then, when the beans start to dry out and the first crust appears, take the cassoulet out of the oven and top it up with a bit of cooking juice (from the beans or plain water), then put it back the in oven until another crust forms again. typically in the tradition you should repeat the top up process 3 time at least to make sure you beans are cooked properly. That exercise can take anything from 1h to 1h30mn
the duck confit is only added toward the end before serving on top of the beans and they should go in oven nothing more then 15 minutes. you actually just want to warm them up nicely before serving the dish.
A traditional cassoulet has to be cooked in a Cassole (Earthware) pot
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The story
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Stephane is travelling to the south of France to visit his old friend Jerome roussillon, Jerome is a qualified chef and a member of the Escoffier disciples ( the town of Revel, France.
After many years in the region, Chef Jerome had plenty of time to fine tuned his Cassoulet making skills and has agreed to share his recipe with us.
The cassoulet recipe you will see in this video is one of the many traditional way of making that typical French bean stew.
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About the French Cassoulet:
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The name Cassoulet from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting side.
It is important to note that there is 2 schools in the usage of breadcrumbs and tomatoes when making a cassoulet, therefore between the towns of Toulouse, Carcassonne, Villefranche de Lauragais, Revel and Castelnaudary, Cassoulet recipes can be made with or without Breadcrumbs and tomatoes.
in the video the cassoulet chef jerome is sharing is his recipe which is inspired of the Villefranche de Lauragais style cassoulet
For more information on Chef Jerome Roussillon please visit his website: lapoelee.com
Traditional Cassoulet with Duck Confit, Toulouse Sausage and Pork Belly
Hi there, as there are some problems with the sound track volume on this video, i made a different remake you can watch here:
This traditional recipe is inspired by the 1929's cookbook “Le Festin occitan” written by chef Prosper Montagné. It is still made the traditional way in Castelnaudary the town of cassoulet's origin.
There is no simple, easy or quick way to make cassoulet, This authentic dish needs labor, patience and a procedure of low and slow cooking and baking, that's what distinguishes cassoulet from any other bean stew
You can find some more history here:
Detailed recipe:
The cassoulet (from Occitan “caçolet”) is a regional specialty of Languedoc, made from dried beans, generally white, and meat. Originally it was made from fèves.
The cassoulet, still called “estouffet” in the seventeenth century, takes (in the eighteenth century) the name cassoulet, from the dish in which it cooked, the cassole, a clay casserole used since the ancient times to cook all sorts of stews and ragouts.
The quarrel over the region and town of origin of the cassoulet appeared at the end of the 19th century when a magazine “La Revue Méridionale” published an article in 1890 claiming that the only authentic cassoulet comes from Castelnaudary.
You can find many variations of cassoulet recipes, the most renowned are those from Castelnaudary, Carcassonne and Toulouse.
One of the oldest cookbooks in France, the 14th century: le Viandier written by Taillevant, (his real name was Guillaume Tirel, a cook for several kings for over 60 years), gives some indications to the cassoulet origins.
Taillevant describes recipes of pies and stews, including the ragout of mutton and pork with beans.
The historians think that Taillevant could have been inspired by an Arabic book written by Mohamed de Bagdad in 1226, which reveals an extremely refined kitchen.
Ingredients: 5 persons
5 duck legs
5 sausages (Toulouse style)
1 kg pork belly
400 grams salted bacon
Pork bard (pork rind traditionally)
(To cover the oven plate)
1 kg duck fat for cooking
1 kg white beans
(Lingots Lauragais or Tarbais in France)
(Cannellini or great northern beans as alternative)
2 garlic bulbs
1 onion
2 carrots
2 celery stalks
1 leak
4 poultry stock cubes
(Chicken and pork bones traditionally)
1 bunch of thyme
8 bay leaves
4 cloves
1 nutmeg
1 tbsp black peppercorns
2 tbsp crushed black peppercorns
Course sea salt
Convection oven: 170° Celsius for 3 ½ hours
Classic oven: 180° Celsius for 3 ½ hours
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Easy Recipe - How To Make Cassoulet Recipe | Stew Recipe
HOW TO MAKE CASSOULET RECIPE
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