Lamb Belly And Smoked Sausage Cassoulet

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 lb dried bean
• 2 1/2 lbs fresh lamb belly, cut into 1 1/2 inch cubes
• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 1 lb smoked sausage, cut into 2 inch segments
• 4 cups diced onions
• 2 cups diced celery
• 2 cups diced carrots
• 8 garlic cloves
• 5 bay leaves
• 1 teaspoon red pepper flakes
• 1 teaspoon chopped fresh thyme
• 1/2 cup wine
• 1 tablespoon tomato paste
• 3 tablespoons mustard
• about 2 quarts chicken broth

Recipe

• 1 put the beans in a large pot and cover with cold water by 6 inches , soak overnight and then drain.
• 2 season lamb belly cubes with 1 tablespoons of the salt and 2 tsp of the pepper . heat large pot preferably cast iron, over med- high heat.
• 3 heat oven to 250 degrees.
• 4 sear the belly pieces in the rendered belly fat until lightly browned about 2-3 minutes . add the onion celery carrots garlic bay leaves red pepper flakes, and thyme plus the remaining 1 tsp salt and 1 tsp pepper.
• 5 sauté until the vegetables start to soften, about 5 minutes pour in the wine and simmer to slightly reduce about 3 minutes add the tomato paste and mustard and cook, stirring until the ingredients are combined.
• 6 return the seared lamb belly and its juices to the pot. add 1 qt of the chicken broth and bring to a simmer. then cover. and simmer for 60-70 minutes the lamb belly will be cooked and slightly tender but should not fall apart.
• 7 add the beans and remaining 1 qt broth, or enough to comfortably cover the beans by 2 inches. put in the oven and bake , uncovered, stirring the top crust into the beans every hour or so, until the beans are tender. about 3 1/2 hours. add a little more broth if needed to keep beans moist and submerged.
• 8 increase the oven temp to 450 cook for another 30 mins to form a crust on top of the bean mixture. push the crust to the middle of the pot. cook for another 15 mins to form a new crust. the cassoulet will have a deep brown crust and look rich. cool for at least 30 mins before serving.