Cassoulet Recipe Yank

• 3 carrots
• 2 spears of celery
• 3 yellow onions
• 3 Lbs dry beans (Great Northern's work well)
• 1 tube tomato paste
• a 2 Lb pork roast (shoulder is good)
• 2 Lbs Lamb ( neck or shoulder or shanks)
• 2 Lbs pork sausage (Mild Italian works well or any other not too stong FRESH sausage)
• 4-6 cloves garlic
• Thyme, sage & Bay leaves to taste. A bouguet garni Salt & Pepper
• 6 confit duck leg & thigh pieces. (The canned confit works fine & gives lot of fat
• 3 cups dry white wine
• 1 quart brown stock (beef or lamb)
• Optional. Dry bread for making bread crumbs.

1. Take your time over this.
2. Day one do the meats.
3. Day two do the beans & assembly.
4. Either eat the cassoulet that day or heat it up the next day before serving.
5. Roast the pork with salt, pepper & sage until cooked.
6. Fry the sausage until cooked.
7. Cut the lamb up into bite sized pieces then brown in some duck fat (or olive oil).
8. Set the lamb aside.
9. Chop 3 onions finely & cook them in the same fat as the lamb.
10. Put the lamb back in the pot.
11. Soak the beans overnight in lots of cold water.
12. Chop the remaining onion, the carrot & celery finely.
13. Add to the beans.
14. Add the garlic, herb bouquet, Thyme & bay leaves to the beans.
15. Simmer for 11/2 hours or until the beans are just soft.
16. Keep everything cool overnight.
17. Next day do the assembly.
18. Next strain the lamb cooking juices and carefully add them to the pot.
19. If the level of liquid doesnt come up to just cover the beans top it up by adding bean cooking juice.
20. This is optional.

carrots, celery, yellow onions, beans, tomato, pork roast, neck, pork sausage, garlic, thyme, thigh, white wine, brown stock, bread

Taken from www.chowhound.com/recipes/cassoulet-30298 (may not work)