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 Lazy Cassoulet Recipe
It's not just a roast - it's sophistication and style. Simple products and unusual serving will not leave anyone indifferent, both at a holiday and at a cozy home dinner, and everyone will definitely ask for supplements. There are some spices hidden in garlic. The baguette turns into croutons during cooking. Crush a slice of garlic, spread the contents over the entire area of the toast and enjoy. Stewed meat in tandem with spicy toasts is unforgettable. Be sure to insist on cooking.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 180 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Wash and dry the meat. If necessary, remove the film, veins, bones, skin. Cut all the meat into small pieces. Finely chop the onion (do not chop), grate the carrots on a coarse grater. Garlic is disassembled into cloves and only 1 peel. The baguette is not cut thinly.
    Wash and dry the meat. If necessary, remove the film, veins, bones, skin. Cut all the meat into small pieces. Finely chop the onion (do not chop), grate the carrots on a coarse grater. Garlic is disassembled into cloves and only 1 peel. The baguette is not cut thinly.
  2. Sort the beans, rinse, soak for at least 2 hours. Boil until tender, strain. If canned, drain the liquid. Season the meat with salt and pepper. Fry the beef, adding a little water, simmer under the lid for 1 hour. The rest of the meat is fried in turn in a small amount of oil.
    Sort the beans, rinse, soak for at least 2 hours. Boil until tender, strain. If canned, drain the liquid. Season the meat with salt and pepper. Fry the beef, adding a little water, simmer under the lid for 1 hour. The rest of the meat is fried in turn in a small amount of oil.
  3. Saute onions and carrots until soft.
    Saute onions and carrots until soft.
  4. Rub the pot from the inside with a peeled garlic clove. We lay it in layers. Roast, beef, red beans, casserole, pork, white beans, casserole, chicken (layers optional, pepper, salt). Pour in the broth.
    Rub the pot from the inside with a peeled garlic clove. We lay it in layers. Roast, beef, red beans, casserole, pork, white beans, casserole, chicken (layers optional, pepper, salt). Pour in the broth.
  5. On top of this composition, we loosely lay a baguette and unpeeled garlic. Cover the pot with a lid and send it to a cold oven for an hour and a half at a temperature of 150-160 degrees. When baking, the baguette is soaked in roasting vapors and remains soft from below, and fried and crispy from above. Baked garlic turns into a kind of pate. When serving, spread the baked garlic on toast, releasing it by pressing. And enjoy-enjoy!)е
    On top of this composition, we loosely lay a baguette and unpeeled garlic. Cover the pot with a lid and send it to a cold oven for an hour and a half at a temperature of 150-160 degrees. When baking, the baguette is soaked in roasting vapors and remains soft from below, and fried and crispy from above. Baked garlic turns into a kind of pate. When serving, spread the baked garlic on toast, releasing it by pressing. And enjoy-enjoy!)е
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