For us, New Year’s Day marks the unofficial kickoff of Dutch oven season. As the holiday leftover supplies dwindle and the snow on the ground seems less and less romantic, there’s nothing more comforting than a bubbling braise on the dinner table. James Beard recognized the rejuvenating power of a hearty supper, and cassoulet, the transatlantic darling featuring a medley of braised meats and vegetables, was among his favorites.
Beard started his version of the French mainstay by searing off a pound each of pork and lamb shoulder, then covering the meats with red wine and simmering until tender. Meanwhile, white beans luxuriate in an aromatic broth and a healthy helping of sausage gets a solid sear. After sautéing some vegetables in the sausage fat and combining them with the beans, it’s time to layer up the final product. Two helpings of beans sandwich the decadently tender meats and a dusting of bread crumbs form a deeply brown crust on top as the cassoulet bakes. It’s a heart-warming winter classic that’s built to feed—and please—a crowd. Get the recipe and make it this weekend.
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Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.
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