Cassoulet of Calves’ Feet

Name: Cassoulet of Calves’ Feet (Pieds de veau en cassoulet)
Yield: For eight people
Cuisine: French
Ingredients: 4-6 calves’ feet, depending on the size, scalded, scraped and split; 3 tablespoons olive oil; 1 bouquet garni; 2 carrots, sliced into rounds; 1 whole head of garlic, unpeeled; 1 onion, stuck with 3 cloves; 1 onion, stuck with 3 cloves; 15-20 black peppercorns; 1 tablespoon tomato purée; 500 g (1 lb 2 oz) dried haricot beans, soaked overnight; salt

Pieds de veau en cassoulet

Preparation info

For
eight
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

4-6 calves’ feet, depending on the size, scalded, scraped and split
3 tablespoons olive oil
1 b

Europe
France
Main course
Gluten-free
Winter

Method

Cooking the calves’ feet

Heat the olive oil in a large, heavy-bottomed saucepan. Sauté the calves’ feet gently for a few minutes, without letting them brown, then pour on enough boiling water to cover. Add the bouquet garni, carrots, garlic, onion, peppercorns, tomato purée and salt. Skim, then cover and cook at a gentle simmer for 1½ hours.