FryBoy
New member
I don't remember why this hearty dish is called Cowboy Cassoulet, although I think it had something to do with Montana. However, I do recall that it's excellent. I've clarified and simplified the directions.
COWBOY CASSOULET
Los Angeles Times
March 1, 2006
Preparation time: ½ hour
Cooking time: 4 hours
Servings: 6 to 8
3 pounds lamb shoulder blade chops
Salt
8 large cloves garlic, peeled
2 pounds fennel (3 small or 2 medium)
3 tablespoons olive oil, plus more for drizzling
1 carrot, peeled and diced
1 onion, diced
1 cup white wine
1 cup crushed tomatoes
1 pound Great Northern white beans or navy beans
Freshly ground black pepper
Small loaf French bread (enough for 1¾ cups crumbs)
8 fresh sage leaves
1. Remove small bones and excess fat from meat; cut into serving pieces; lightly salt meat.
2. Remove tops from fennel and trim bottoms; cut lengthwise (top to bottom) into quarters.
3. Heat oil in a large heavy pot over medium-high heat; add half the meat and brown well; remove to bowl; repeat with remaining meat.
4. Reduce heat to medium-low, add carrot and cook without stirring until lightly browned on one side, 2 to 5 minutes; stir and cook 3 to 5 minutes more.
5. Add onion and cook until soft, 3 to 5 minutes.
6. Add wine, bring to boil, and cook until it is reduced to a thick syrup, 7 to 10 minutes.
7. Add crushed tomatoes and cook 3 to 5 minutes.
8. Add 5 cups water, beans, fennel, and garlic; stir gently; add lamb and press gently into liquid. (Note: Dried beans vary; more water may be needed during cooking.)
9. Cover pot with tight-fitting lid; place in preheated 325 degree oven.
10. After 1 hour, add ½ tablespoon salt and a generous grinding of black pepper; stir gently to avoid breaking up the fennel or crushing the garlic.
11. Check after 1½ hours (2½ hours total); if needed, add up to 1 cup water and stir gently.
12. After 1 hour (3½ hours total), remove from oven; increase heat to 400 degrees.
13. Remove crust from bread, cut into cubes, and place in food processor with sage; process to form crumbs; spread mixture evenly over top of cassoulet; lightly drizzle with olive oil.
14. Return uncovered pot to 400 degree oven to brown crumbs, about 20 minutes.
15. Serve immediately.
Each of 8 servings: 569 calories; 37 grams protein; 50 grams carbohydrates; 12 grams fiber; 23 grams fat; 8 grams saturated fat; 84 mg. cholesterol; 197 mg. sodium.
COWBOY CASSOULET
Los Angeles Times
March 1, 2006
Preparation time: ½ hour
Cooking time: 4 hours
Servings: 6 to 8
3 pounds lamb shoulder blade chops
Salt
8 large cloves garlic, peeled
2 pounds fennel (3 small or 2 medium)
3 tablespoons olive oil, plus more for drizzling
1 carrot, peeled and diced
1 onion, diced
1 cup white wine
1 cup crushed tomatoes
1 pound Great Northern white beans or navy beans
Freshly ground black pepper
Small loaf French bread (enough for 1¾ cups crumbs)
8 fresh sage leaves
1. Remove small bones and excess fat from meat; cut into serving pieces; lightly salt meat.
2. Remove tops from fennel and trim bottoms; cut lengthwise (top to bottom) into quarters.
3. Heat oil in a large heavy pot over medium-high heat; add half the meat and brown well; remove to bowl; repeat with remaining meat.
4. Reduce heat to medium-low, add carrot and cook without stirring until lightly browned on one side, 2 to 5 minutes; stir and cook 3 to 5 minutes more.
5. Add onion and cook until soft, 3 to 5 minutes.
6. Add wine, bring to boil, and cook until it is reduced to a thick syrup, 7 to 10 minutes.
7. Add crushed tomatoes and cook 3 to 5 minutes.
8. Add 5 cups water, beans, fennel, and garlic; stir gently; add lamb and press gently into liquid. (Note: Dried beans vary; more water may be needed during cooking.)
9. Cover pot with tight-fitting lid; place in preheated 325 degree oven.
10. After 1 hour, add ½ tablespoon salt and a generous grinding of black pepper; stir gently to avoid breaking up the fennel or crushing the garlic.
11. Check after 1½ hours (2½ hours total); if needed, add up to 1 cup water and stir gently.
12. After 1 hour (3½ hours total), remove from oven; increase heat to 400 degrees.
13. Remove crust from bread, cut into cubes, and place in food processor with sage; process to form crumbs; spread mixture evenly over top of cassoulet; lightly drizzle with olive oil.
14. Return uncovered pot to 400 degree oven to brown crumbs, about 20 minutes.
15. Serve immediately.
Each of 8 servings: 569 calories; 37 grams protein; 50 grams carbohydrates; 12 grams fiber; 23 grams fat; 8 grams saturated fat; 84 mg. cholesterol; 197 mg. sodium.