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Print Recipe
Lazy Cassoulet Recipe
It's not just a roast - it's sophistication and style. Simple products and unusual presentation will not leave anyone indifferent, both on holiday and in a cozy home dinner and everyone will definitely ask for supplements. A little spice is hidden in the garlic. Baguette in the process of cooking turns into toast. Opening a slice of garlic, spread the contents over the entire area of toast and enjoy. Stewed roast in tandem with spicy toast is unforgettable. Be sure to insist prepare.
Cook Time 180 minutes
Servings
Ingredients
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Meat wash, dry. If necessary, remove the film, veins, bones, skin. All the meat is cut into small pieces. Onion chopped (not granulate), carrots grate. Garlic disassemble on teeth and only 1 peel the. Baguette is not thinly cut.
    Meat wash, dry. If necessary, remove the film, veins, bones, skin. All the meat is cut into small pieces. Onion chopped (not granulate), carrots grate. Garlic disassemble on teeth and only 1 peel the. Baguette is not thinly cut.
  2. Beans sort, rinse, soak for at least 2 hours. Boil until tender, drain, strain. If canned-drain the liquid. Season the meat with salt and pepper. Beef fry, adding a little water, simmer under the lid for 1 hour. The rest of the meat in turn fry in a small amount of oil.
    Beans sort, rinse, soak for at least 2 hours. Boil until tender, drain, strain. If canned-drain the liquid. Season the meat with salt and pepper. Beef fry, adding a little water, simmer under the lid for 1 hour. The rest of the meat in turn fry in a small amount of oil.
  3. Onions, carrots to pass until soft.
    Onions, carrots to pass until soft.
  4. Pot from within grate peeled clove garlic. We stack layers. Roast, beef, red beans, roast, pork, white beans, roast, chicken (layers optional pepper, salt). Pour the broth.
    Pot from within grate peeled clove garlic. We stack layers. Roast, beef, red beans, roast, pork, white beans, roast, chicken (layers optional pepper, salt). Pour the broth.
  5. On top of this composition loosely stacked baguette and unpeeled garlic. Cover with a lid and send the pot in a cold oven for an hour and a half at a temperature of 150-160 degrees. When baking, the baguette is impregnated with steams of roast and remains soft from the bottom, and fried and crispy from the top. Baked garlic turns into a kind of pate. When serving, spread the baked garlic on toast, freeing it by pressing. And enjoy-enjoy!)
    On top of this composition loosely stacked baguette and unpeeled garlic. Cover with a lid and send the pot in a cold oven for an hour and a half at a temperature of 150-160 degrees. When baking, the baguette is impregnated with steams of roast and remains soft from the bottom, and fried and crispy from the top. Baked garlic turns into a kind of pate. When serving, spread the baked garlic on toast, freeing it by pressing. And enjoy-enjoy!)

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