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Prep Time: 25 Minutes Cook Time: 140 Minutes |
Ready In: 165 Minutes Servings: 4 |
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Though traditionalists may insist that making cassoulet is an all-day affair, this hearty version-cooked with country-style spareribs, the meaty ones located closest to the pork shoulder-can be made in under 3 hours. Ingredients:
2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices) |
2 medium onions, peeled and chopped |
2 garlic cloves, minced, plus 1 whole clove |
2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves |
1 pound bacon (slab is best), cut into 2-inch pieces |
1 large stalk celery, chopped |
1/2 medium carrot, peeled and chopped |
kosher salt and freshly ground black pepper to taste |
4 cups chicken broth |
1 cup white wine |
1 (14-ounce) can diced tomatoes, with their juice |
2 bay leaves |
2 (14-ounce) cans white beans, drained and rinsed |
2 tablespoons olive oil |
1 cup coarse bread crumbs |
2 tablespoons chopped parsley |
Directions:
1. 1. Preheat oven to 375°F.
2. 2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
3. 3. Cover with a lid or foil and bake for 1 1/2 hours.
4. 4. Remove the ribs; set aside.
5. 5. In the same pot, over medium heat, brown the bacon.
6. 6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
7. 7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
8. 8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
9. 9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
10. 10. Let cool and serve.
11. TIP To get a jump start on a weeknight dinner, complete steps 1 to 7 of the cassoulet recipe on Sunday and store, covered, on the stove for a day or in the fridge for up to 3 days. Then simply add the bread-crumb mixture and bake for 1 hour.
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