Is cassoulet a stew?

Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. The best versions are cooked for hours until the beans and meat meld into a dish of luxuriant, velvety richness.

Can you reheat cassoulet?

Cassoulet can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, in a preheated 350°F oven 30 minutes.

Can you freeze cassoulet?

The good news is that cassoulet can be made well ahead, and the leftovers can be frozen for months. Make a large batch and freeze what you don’t use.

Can you overcook cassoulet?

This is key because, although we think of beans as being forgiving and the dish as a whole as being ideal for reheating, there’s an ever-present danger the beans will turn to mush. Higher temperatures and the inertia of those thick cassoles can provide enough time for the beans to overcook before they cool down.

Does cassoulet freeze well?

Cassoulet freezes well, and some people say that the more time it sits, the more chance the flavours have to infuse. Just remember to leave out some of the herbs and also leave off the breadcrumb topping!

What do you add to cassoulet to cook it?

Saute veggies: Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and saute for an additional minute. Finish the cassoulet: Deglaze the pot with your white wine, being sure to scrape up as many brown stuck bits as possible.

How to cook cassoulet in a food processor?

Add the skin to a food processor along with the breadcrumbs, oil and the 1/8 teaspoon thyme leaves and blend until uniform. Set aside. (This step can also be done while the cassoulet is stewing).

How do you cook a cassoulet in a broiler?

Preheat the broiler. Slice the lamb or pork and lay it on the beans with the sausages and poultry legs. Sprinkle the breadcrumb mixture on top of the cassoulet and broil until the top is lightly browned. This recipe was provided by a chef, restaurant or culinary professional.

How do you cook cassoulet with clarified butter?

(This step can also be done while the cassoulet is stewing). Heat the clarified butter over high heat in a heavy-bottomed saute or frying pan and, working in batches, sear the poultry, pork or lamb and sausage until they are caramelized, adding more butter if the pan gets dry.