Escuche esta historia
--:--
4:36
The Casooulet a French recipe
As part of the typical French foods you will find the Casooulet. This recipe like the Ratatouille, They are among the best prepared in the entire region.
The combination of foods chosen for its preparation make Casooulet one of the best options to eat a delicious stew.
Details about the Casooulet
This recipe not only includes the conventional process for preparing a stew with meat and vegetables. If not that adds a different step to make this a unique flavor dish.
To achieve this unique flavor, it is necessary to bake for a few minutes to achieve a crunchy texture on the surface that revolutionizes the senses.
If you have not tried it yet, I assure you that its imposing flavor will catch you. I do not take more time and I leave you the details below.
Ingredients
To achieve 4 servings with the preparation of this French stew, you will need:
1 ½ liter of chicken broth.
700 grams of pork rib.
300 grams of white beans.
4 duck confits.
Preparation of the Casooulet
This recipe takes time, as I was telling you, the preparation is simple, it only has several ingredients. By this I mean that each ingredient must be properly treated separately.
To start, soak the white beans in water, from the night before.
For the broth
If you already have the chicken broth prepared, excellent. You can skip this step. If not, follow these steps:
Place the chicken shell in a pot.
Likewise, add carrots, 2 leeks, 2 serrano ham bones, 3 celery sticks and salt. Fill with water up to 2/3 of the pot.
After 12 minutes of cooking, you can wait a little for it to cool.
Keep in mind that you can make the broth in a normal pot or in a pressure cooker that is much faster, try in any case to keep the cooking time.
Do not forget to remove the foam that forms on the surface of the water.
Strain the liquid and save it. Fortunately, nothing is wasted so with the vegetables you can make a rich cream.
For the beans
For the beans, strain them first to remove the water they were in well and take them to a pot.
Fill the pot with water until the beans are covered.
Light the flame to the maximum and wait for the water to boil.
At this point, you just have to remove the beans and discard the remaining water.
For the duck confit
In a large skillet, place the duck confits to cook over high heat for 4 minutes on each side.
The intention is that they brown a little. It is not necessary to add all the fat they take out to the recipe, so as far as you can, trim the fat.
For the pork ribs
In this case, you can use the same pan that you used to cook the duck confit.
Use the fat from the duck to cook all the sides of the ribs. This will take no more than 3 minutes per face.
There are those who use sausages, if it is of your choice, you can chop them and brown them in the duck fat.
Assembling the recipe
With all these parts ready, it is time to put together this typical dish phrases.
In the pot that you used to remove the chicken broth, place the ribs and beans.
Cover with chicken broth until reaching 2 centimeters above pieces, of broth.
If the broth has not been very tasteful, you can add a little salt, remembering that the duck confit will also add its seasoning.
Cook over high heat for about 60 minutes. This will depend on the meat, when it is tender it is ready.
If you have chosen the pressure cooker, wait 6 minutes and at the end of the time, just remove it from the heat so that the pressure drops.
Baking in the oven
When the meat is ready, it is time to take it to the oven. You can do it in a single large container or in several small ones.
Preheat the oven to 180 °C.
Divide the beans, place the pieces of the duck confit, some ribs and complete the pot with the broth in which the ribs and beans were cooked.
It takes to the oven, in a rack that allows it to be clear above and below.
Let cook for 40 minutes, this should reduce the broth by at least half.
Wait for the content to cool and settle and enjoy!
With these steps you have managed to prepare one of the most flavourful typical French meals, the caseoulet. I assure you that young and old will like its great taste.
It is not necessary to put knives when serving, because with all this process the meat has been very soft. So much so that it literally melts in your mouth.
In addition, since it is food with high nutritional content, you can preserve it in the fridge for up to 3 days if you have prepared more.
