Cassoulet

Cassoulet

Ingredients for 4 persons:

  • 125 g of boneless shoulder of lamb
  • 50 g of bacon
  • 50 g of sausage
  • 50 g pork loin
  • 150 g of “garlic” sausage
  • 50 g lard
  • 5 cloves of garlic
  • 200 g of boiled beans
  • 300 g fried tomato
  • 40 g olive oil
  • Fresh thyme
  • Sugar
  • Breadcrumbs

Preparation:

  1. Cut the lamb shoulder into sections of about 3cm.
  2. Do the same with the loin and the bacon.
  3. Cut the sausages into thick slices.
  4. Season the meats – except the garlic sausage – with salt and pepper and cook them separately with the lard in the mixing jar with the blade protector on, at speed 1, 120 degrees, 5 minutes.
  5. Once they are well browned, add the crushed garlic with the skin on.
  6. Cook, speed 1, 120 degrees, 2 minutes.
  7. Add water to cover the meat and select “sauce”, speed 1, 80 degrees, approximately one hour. If you see that the mixture runs out of water, add a little through the lid nozzle.
  8. Drain the cooked beans and add them to the jar.
  9. Cook on the “sauce” setting, speed 1, 80 degrees, 3 minutes.
  10. Season with salt and pepper.
  11. Rub garlic on individual size pots.
  12. Divide the bean stew among the casseroles.
  13. Cut the tomatoes in half. Remove the seeds and place them in the mixing jar.
  14. Blend on speed 5, 8 seconds.
  15. Cook with the olive oil and thyme on speed 1, 120 degrees, 7 minutes.
  16. Season with salt and pepper and season with sugar.
  17. Arrange the tomato puree on top of the individual pots and cover with breadcrumbs.
  18. Bake in the oven at 180ºC for 20 minutes until golden brown on the outside.
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