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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================== Cooking time and tips: ==================
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
========== The story ==========
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 (http://bit.ly/2jxBmtC) 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.
======================= About the French Cassoulet: ======================= 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: www.lapoelee.com
Hi guys, welcome back. This is super exciting today because you've been many
many people to ask me how to make a cassoulet. I'm not a specialist in that
matter, but my old friend Jérôme Roussillon, which is a qualified chef that lives in the town
of Reuil in the south of France, is the specialist in that matter and today he's opening his kitchen
for us and he's going to show us how to make a real cassoulet. Let's go. Here we are. Now this
is the bell. It says please ring. I'm going to do that.
Guys, did you hear this? So as you can imagine, we're in France and Jérôme here doesn't speak
too much English. I'm going to be translating throughout the recipe. But here is the man,
the qualified chef, and this red ribbon here is a label of quality, the Disciple Vescovier,
meaning he's going to cook the cassoulet in the real traditional way. So it's going to be step
by step, easy to understand and delicious. Ready for the recipe? So the first question we ask,
what is a cassoulet? So simply put, it's a traditional bean and meat stew originating
from the south of France. And what ingredients do we need to make that lovely recipe? Now let's
have a look. First off, we're going to have these broad white beans. And these are again from the
town of Tarbes in the south of France. Very important. They're very good beans for the
cassoulet. We're going to use some chicken stock and then all the aromatics. We've got onions,
carrot, tomatoes. We've got some clove, some pepper, tomato paste. And we continue with
vinegar, duck fat, lots of garlic, thyme. And of course, after that, the most important, the meats.
So there's different types of meats. We've got the pork ribs, pork rind, we've got some ham,
and the Toulouse sausage, which is also a specialty from a town nearby. Lastly, we've got the confit
of duck. And today we've been using a goose confit. And we've got all these lovely legs
ready to be used for a cassoulet. So all the ingredients are listed in the video description.
So do not worry. You can go in there and you just need to know that the cassoulet is a family dish,
very hearty. So it's a big proportion, lots of meats, lots of beans. And it's really a
dish to share with your family. So the first step is cooking the beans. Let's have a look.
So we're going to start by taking the pork rind that you lay out in your dish at the bottom.
Some ham, very important. So this is going to bring all the flavors. And on top of that,
you put the beans that have been pre-soaked overnight. We're going to add the chicken stock.
Lovely. Look at that. Nice and juicy. And after that, all the aromatics. So tomatoes,
more tomatoes, some carrots, tomato paste. And this little thing, that's one of Jerome's trick,
is a little infuser with the cloves, the pepper, and some other aromatics that's going to infuse
in the beans. Lots of garlics, a whole onion. Yes, thyme, fresh thyme, fresh bay leaf,
a nice portion of salt. So this is sea salt, by the way. Vinegar. Look at these colors.
Lovely. And the duck fat. Of course, we love our fat in France. This is just looking beautiful,
Jerome. And finally, you add a little bit of water on top. Top it up. And just above
all of the ingredients. And you don't want to overdo it. All right. And look at this. This
is it. Once you put your beans and all of the ingredients, look at that. You've got the ham,
the tomatoes. You're going to put this on a medium heat for a bit more than an hour, maybe an hour
and a quarter. And this is what's going to give the real taste in the beans. It's a very important
step, but it's also a very easy one because this is the one pot style of recipe. So I've got
everything in there and it's going to be ultra delicious. So very simple. Whilst the beans are
cooking, you're going to take a roasting tray like this and we're going to put your Toulouse
sausage, the pork ribs, and we're going to cook them in the oven at 200 degrees for 15 minutes.
So let's put some ingredients on. A bit of thyme, some garlic, a few bay leaves. Of course,
sea salt. Look at this. Beautiful. And to finish, we've got the duck fat. We love the duck fat.
Beauty. And that's going to go in the oven.
So one of the important things while the beans are cooking, you need to skim the top and remove
all the scum regularly, all the time to make sure you really have clean beans to have that clean
taste. After 15 minutes, the meats are cooked. Take them out of the oven. Reserve them on a plate.
When you're ready, you deglaze with a bit of water. Once you've got a nice juice like that,
you're going to take the juice and put it in the beans. Yes, lovely. So once the meat is cooked,
you're going to roughly chop the pork chop and the sausage. So once the beans are cooked,
you do the same with the meats. You take the ham out and the pork rind. Same for those meats,
roughly chop the ham and the pork rind. Nice slices.
Translation. So the next step, we're going to build up the cassoulet in layers starting
with the meats and after that, the beans. And now let's see how we build up this cassoulet
layers by layers. You start with the rinds, the pork rinds. You add some ham.
Then you put some sausages. Nicely done. And finally, the ribs. And now for the beans,
one important thing, you really have to remove the carrots, the onion and the aromatic herbs like
Jerome is doing. And finally, you can add the beans on top of the meat. So a nice layer of bean.
Final step, you're going to add plenty of juice all the way to the top of the beans.
And this is the final step. We're going to cook the beans in the oven for one and a half hour,
200 degrees Celsius until a crust starts to form at the top. And then Jerome here is going to do a
magic trick with a spoon. We're going to see this later on. So after one and a half hour,
as you can see, it comes really dry and there's some kind of a crust crusting at the top. So what
you need to do is actually add some juice and eventually with the spoon kind of crack the top
so that you can put it back in the oven and it's going to absorb the juices.
And this is a step that can be repeated up to three times. So now we're going to put it back
in the oven for another hour. So when the beans are totally cooked, that depends on time, depending
on the dish you use and stuff. And 15 minutes before you serve, you're going to add the confit
legs. And you're going to kind of decorate the top of the cassoulet with those meats. So you see
there's a lot of meats, lots of beans, but it's going to look really delicious. When that's done,
back in the oven.
Thank you, Jerome. Really, the cassoulet looks amazing. I mean, look at this.
We've made something for 10 people. It's amazing. Look at the beans, the colors
of the goos and everything. It's absolutely beautiful. And we're going to have a delicious
dinner. One word before we go. If you have a big dish like this, time may vary, maybe a bit longer.
So make sure you keep an eye on the beans. They don't get too dry. Add some juice and the 15
minute rules. If you have a smaller dish, make sure all the legs are in and don't let them too
long so they don't dry out. But away from that, Jerome, you've done an outstanding job. And I
hope for you guys, you enjoyed the recipe and we're going to set the table and we see you in a
few minutes with a bottle of wine. The famous cassoulet. Look at this. It looks absolutely
delicious. Well, let's dig in. I am getting the first serve. Of course, Jerome, go ahead.
I want some of your lovely cassoulet. Look at this. A nice leg. And this is where the magic happens
with the spoon. Look at that. The juice, the colors. Oh, my God. That's as good as it gets.
A little sausage. Yes. Yeah. That's it for me.
Yeah. Like that. A real cassoulet. Excellent. But guys, that is the end of the video for today. I
hope you enjoyed this long recipe. It took us a long time. And thanks to our chef, Jerome Roussillon
here. And before I go, the last tip, if you ever eat a cassoulet, add a little bit of vinegar
on your plate. So just a few drops. And that's really going to help the digestion and to avoid
having too many winds. It's a bit of an anecdote in France. That's it for me. I will see you back
in Australia when I'm back from holidays. I hope you had a good time and I'll see you next time.
Well, let's cheers for the chef.
