Short Rib Cassoulet Recipe
Recipe information
Make Short Rib Cassoulet in just 3h . Navy Bean Cassoulet, Toulouse Sausage, Corn, Squash, Pickled Black Berry, Gremolata
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Beans
Soak the navy beans overnight in water. Drain and rinse before using.
2. Sear the Short Ribs
In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear on all sides until browned. Remove from pot and set aside.
3. Cook the Sausage
In the same pot, add the Toulouse sausage and cook until browned. Remove and slice into rounds.
4. Sauté Vegetables
Add chopped onion, garlic, zucchini, and yellow squash to the pot. Sauté until softened, about 5 minutes.
5. Combine Ingredients
Return the short ribs and sausage to the pot. Add the soaked navy beans, corn, bay leaves, and chicken broth. Bring to a boil.
6. Simmer
Reduce heat to low, cover, and let simmer for 2 hours or until the short ribs and beans are tender.
7. Serve
Remove bay leaves before serving. Garnish with gremolata and pickled blackberries.
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