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A rich, slow-cooked bean and meat stew from the south of France, featuring Tarbais white beans, pork sausage, ribs, and duck confit for a hearty family meal.
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Simmer soaked white beans with aromatics, pork rind, and stock for 1-1.5 hours. → Roast pork ribs and sausages at 220°C for 15 minutes; deglaze the pan and add the juice to the beans. → Layer the meats in an earthenware dish and cover with the cooked beans and liquid. → Slow-bake at 200°C for 1.5 hours, breaking the crust and basting with juice regularly. → Add duck confit on top for the final 15 minutes and serve hot.
Simmer soaked white beans with aromatics, pork rind, and stock for 1-1.5 hours. → Roast pork ribs and sausages at 220°C for 15 minutes; deglaze the pan and add the juice to the beans. → Layer the meats in an earthenware dish and cover with the cooked beans and liquid. → Slow-bake at 200°C for 1.5 hours, breaking the crust and basting with juice regularly. → Add duck confit on top for the final 15 minutes and serve hot.
A rich, slow-cooked bean and meat stew from the south of France, featuring Tarbais white beans, pork sausage, ribs, and duck confit for a hearty family meal.
Prepare the bean pot by layering pork rind and ham at the bottom, then add pre-soaked white beans, chicken stock, and aromatics (onions, carrots, tomatoes, garlic, tomato paste, bouquet garni, and a spice infuser).
Simmer the beans on medium heat for 1 to 1.5 hours until tender. Regularly skim the foam from the surface to keep the flavor clean.
While the beans cook, place the pork ribs and sausages in a roasting tray with thyme, garlic, bay leaves, salt, and duck fat. Roast in the oven at 220°C (428°F) for 15 minutes.
Remove the roasted meats from the pan. Deglaze the tray with water to scrape up all the caramelized bits and pour this juice back into the bean pot for extra depth.
Chop the cooked pork ribs, sausages, ham, and rind into rough chunks. Layer them in an earthenware dish (cassole), starting with rind and ham, then sausage and ribs.
Soak white beans overnight before starting the recipe.
Using an earthenware pot (cassole) is traditional and helps with even heat distribution.
Breaking the crust (crèver la croûte) multiple times is a secret technique that develops a deep, rich flavor.
Only add the duck confit at the very end so the meat stays intact and doesn't overcook.
Adding a few drops of vinegar to your plate before eating can help with digestion.
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