Description
Once in France was the hundred years war... one of the Residents of the besieged cities of the region Languedoc warmed up on the square a huge pot, and everyone brought what they could. Every day in the boiler reported new pieces from the boiler and ate the entire city. So the people lasted until the lifting of the siege. Such is the history of the dish, about which more will be discussed, - cassoulet. This dish was not just a peasant stew of beans with meat, and a symbol of fullness and unity. There are three options for cassoulet - for the Languedoc cities (of course, each of them believe that their version is the correct one) - from Castelnaudary (they use pork and goose), from Carcassonne (lamb and game in season), and from Toulouse (lay and pork, and a duck with goose, and the special Toulouse sausages). There is also a recipe for cassoulet with cod (but it is considered secondary). Just say, the dish is not quick but rather thorough. That is, if a hungry family banging spoons on the table or guests ring the doorbell, start a cassoulet is meaningless. But if you have the time and mood, then I strongly advise to try!
Ingredients
-
Beans
2 cup
-
Pork
300 g
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Brisket
100 g
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Sausage
2 piece
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Onion
1 piece
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Carrots
1 piece
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Garlic
5 tooth
-
Spices
-
Salt
Cooking
So... I hope you have friends (a few) the French will bear with me, we will cook a cassoulet, adapted to the Russian reality. To start, soak overnight white beans. Originally it was supposed to do it in rain water... but I'm not going to encourage you to follow this tradition - you know, France 14th century and Russia in the 21st century - as they say, two big differences! Oh, and the cassoulet until the 16th century was made from black beans, white beans was introduced under Catherine de Medici.
Now take a piece of pork, cut off excess fat (it is still useful to us!), cut into medium-sized pieces. In a deep frying pan vytaplivaete cut the fat (if you have goose fat, then melt it!), catches rinds on this fat fry the pork until Golden state. Sprinkle with salt and pepper.
Once the meat was brown, put to it the chopped onion and coarsely crushed garlic - 4 cloves of 5 (the flavor is absolutely incredible, by the way!)
Sliced carrots pour hot water and simmer all together for 40 minutes. While the meat is stewed, boiled beans, the water is drained (but not pour - it will come!).
Take some bacon, cut into pieces (pork skin also need to save, so cut it, but don't throw away). Add the brisket to the pork, put the beans, pour the broth from the beans and simmer for another 40 minutes (if you have a slice of goose, then it's time to add him, too).
Meanwhile, grab a couple of sausages and a drop of vegetable oil fry them until Golden brown, pre-cut into 4 pieces. That is, as you can see, the meaning of cassoulet is approximately the same as in the team meat Solyanka - the more meat you use, the tastier and richer it will dish. There is only one limitation - in 1966 it was agreed to keep the ratio of ingredients for cassoulet: not less than 30% on the meat part and 70% for beans, broth, herbs and spices.
Now collect cassoulet. To do this, take a ceramic dish (preferably a round shape, the so-called Kassel from this vessel and was the name of the dish), RUB its inside with garlic (the remaining cloves), put the cut skins from the belly (if you want, you can add fresh pork skin), layer beans with meat, sausages and then again a layer of beans. Flavored with a pinch of nutmeg, a little rosemary and thyme, a few leaves Lavrushka. If necessary, add more broth from the beans. Put on one and a half (Yes, patience and again patience!) hours in the oven at a temperature of 160 degrees.
While cooking on the surface of the cassoulet crust is formed. It is traditionally you need to pierce with a spoon (and, depending on the designated cooking time, ranging up to 7-8 times, while in Carcassonne the surface of the cassoulet sprinkled with the breadcrumbs, so this crust was thicker).
Cassoulet is traditionally served in the same dish in which it was prepared, and washed down with red wine. The meat turns out very soft, literally disintegrating into fibers, the brisket just melts on the tongue... no Wonder there is a cassoulet Academy, masters which is very soon - in late August - will wear red robes and will celebrate the birthday of this dish - another culinary symbol of France!
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