Cassoulet

• date: 2021-12-20
• yields: 4 quarts

Gallery:

• https://www.instagram.com/p/CXpvdZSLegL/

Ingredients:

• 2 Tbs olive oil
• veggies: carrot, parsnip, celery, onion, leek, beet, turnip, etc.
• meats 1.5 kg: sausages, ham shank, chicken thighs, duck confit, pork back, etc.
• 2 cups (470 ml) stock
• 3 cans (1.3 kg) cooked beans: cannellini, borlotti, etc.
• 1 medium heirloom tomato, cut into large chunks
• 1 small can (170g) tomato paste
• 1 packet (7g) gelatin
• 3 cloves garlic
• 2 Bay leaves
• herb/spice mix (see below)
• sea salt
• black pepper
• dried breadcrumbs
• crème fraîche

Directions:

1. Mirepoix
   • use 3 or more of the veggies
   • dice into small cubes (.5 cm)
   • spread evenly in a large baking pan
   • sprinkle with sea salt, drizzel with 2 Tbs olive oil
   • bake at 400°F (200°C) until veggies begin to brown (about 30 min)
2. Stew
   • prepare stew in an Instant Pot or other pressure cooker
   • scrape mirepoix into the pot (deglaze if needed)
   • add stock, beans, tomato and tomato paste
   • stir in gelatin
   • peel and crush garlic, add to pot
3. Spices
   • add 1/2 tsp ground cloves
   • add 1/2 tsp dried sumac
   • add 1/4 tsp dried cumin
   • add 1 tsp turmeric
   • add 1 tsp fresh thyme (dried works fine)
   • add Bay leaves
   • stir evenly
4. Prep Meats
   • if using uncooked chicken, bake first
   • if using uncooked sausages, sauté in a pan first, then make several partial slices
   • add to the pot (deglaze if needed)
   • cover meats with the stew
5. Instant Pot
   • cover and seal
   • set to HIGH pressure
   • cook for 40 minutes
   • vent steam afterwards and remove lid
6. Glean Meats
   • with a large slotted spoon
   • transfer any meats that have bones to a large bowl
   • glean the cooked meat off the bones
   • cut meat into into teaspoon-sized chunks
   • return gleaned meat to the stew and mix thoroughly
   • add sea salt and freshly ground black pepper to taste

Serving:

• ladle into bowls
• optionally: place in broiler to developed a crust on top
• sprinkle with dried breadcrumbs
• top with a dollop of crème fraîche
• garnish with fresh herbs: parsley, chervil, chives, etc.

Preserving:

Can or freeze – may store for months in freezer.