French Cassoulet Clay Cooker
- Ready In:
- 4hrs 5mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 cup small dried white bean, rinsed (250 mL)
- 4 cups cold water (1 L)
- 2 lbs boneless lamb shoulder, fat trimmed, cut into 1 inch cubes (900 g)
- 1 large onion, chopped
- 1 medium carrot, pared, shredded
- 2 garlic cloves, minced
- 1⁄2 teaspoon dried thyme leaves
- 1 (8 ounce) can tomato sauce (225 g)
- 1 bay leaf
- 1 (1 lb) smoked ham hock (about 1 pound or 450 g)
- 1 lb Polish sausage (450 g) or 1 lb smoked sausage (450 g)
- 2 tablespoons butter (30 mL) or 2 tablespoons margarine (30 mL)
- 1 tablespoon salad oil
- 1 1⁄2 cups french fresh breadcrumbs
directions
- Place beans in 4 cups water in deep bowl; let stand 8 hours or overnight. Or, heat beans and 4 cups water in 2 quart saucepan, to boiling, boil briskly 2 minutes. Remove from heat. Let stand covered 1 hour.
- Soak top and bottom of 3 1/4 quart unglazed clay cooker in water about 15 to 20 minutes; drain.
- Combine beans with liquid, lamb, onion, carrot, garlic and thyme in clay cooker. Stir in tomato sauce. Insert bay leaf and ham hock in center.
- Place covered cooker in COLD oven. Set oven at 375°F (190 C). Bake, stirring once or twice, until ham, lamb and beans are tender, about 3 hours.
- Cut sausage into 1 1/2 inch pieces; pierce each piece with fork.
- Heat butter and oil in frying pan; stir bread crumbs in oil mixture until well coated.
- Remove ham hock from cooker. When cool enough to handle, discard bones and skin; cut meat into chunks. Return meat to cooker. Stir in sausage. Sprinkle evenly with bread crumbs.
- Bake uncovered until sausage is hot and bread crumbs are crisp and brown, about 35 minutes.
- Clay Cookery.
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RECIPE SUBMITTED BY
Olha7397
Canada