Kasule in a multicooker-pressure cooker Steba DD2

Category: Meat dishes
Kitchen: french
Kasule in a multicooker-pressure cooker Steba DD2

Ingredients

Pork neck 150 g
Chicken drumstick 2 pcs.
Sausages 2 pcs.
White beans 150 g
Bulb onions 1 PC.
Carrot 1 PC.
Celery 2 stems
Garlic 5 teeth
Pork fat 50 g
Butter 30 g
Bay leaf 2 pcs.
Nutmeg 1/4 tsp
Dry thyme 1/4 tsp
Salt taste
Ground black pepper taste

Cooking method

  • Kasule in a multicooker-pressure cooker Steba DD2Soak the beans for 4-5 hours (you can overnight). Drain the water. Rinse the beans with running water.
  • Kasule in a multicooker-pressure cooker Steba DD2Remove the meat from the chicken drumstick and cut it into large pieces.
  • Kasule in a multicooker-pressure cooker Steba DD2Coarsely chop the pork neck.
  • Kasule in a multicooker-pressure cooker Steba DD2Turn on the "Fry" mode. Melt the bacon and remove the greaves. Fry chicken and pork until golden brown.
  • Kasule in a multicooker-pressure cooker Steba DD2At the end of the "Frying" mode, put the beans on the meat, put 3 crushed garlic cloves, nutmeg. Season with salt and pepper. Pour boiling water over so the beans are covered. Switch on the "Vegetables" mode for 15 minutes, pressure 0.7.
  • Kasule in a multicooker-pressure cooker Steba DD2Cut the onion into quarters.
  • Kasule in a multicooker-pressure cooker Steba DD2Cut the celery into small pieces.
  • Kasule in a multicooker-pressure cooker Steba DD2Cut the carrots into thick slices. All this, as well as coarsely chopped sausages and the remaining cloves of garlic (whole), fry in butter in a frying pan until golden brown.
  • Kasule in a multicooker-pressure cooker Steba DD2At the end of the "Vegetables" mode, wait for the natural pressure release. Add fried vegetables and sausages from the pan to the contents of the multicooker. Add bay leaves and thyme. Turn on the "Simmering +" mode 95 degrees 2 hours.
  • Kasule is ready!

The dish is designed for

4 servings

Time for preparing:

3 hours

Cooking program:

Roasting, Simmering +

Note

Source: "The French Recipes You Love" - ​​Casoulet with Pork and Lamb.
Quote from the book: "Casoulet is a stew of beans with herbs and roots, similar to our stew, a symbol of French unity and originality. Castelnaudary, Carcassonne and Toulouse have been fighting for paternity from time immemorial. Each of these cities has its own unique recipe, but the scheme is everywhere roughly the same: pre-soaked (traditionally in rainwater) and boiled until half cooked, beans and meat are combined in a heat-resistant ceramic dish called cassole and stewed in several steps in the oven. The choice of meat depends on the region. "

The forum has a recipe for casule:
Kasule in a multicooker-pressure cooker Steba DD2Kasule
(Twist)


I suggest adapting this dish for the Steba DD2 multicooker pressure cooker.
Bon Appetit!

Rituslya
Galyunik, thanks!
A very interesting recipe. At first I put the accent on the name in a wrong way, read it carefully, realized that it was not the name at all. I burn my head ...
A very interesting dish in name, photo, and method of preparation.
We will definitely cook.
Thank you Checkmark!
gala10
Ritus, prepare for health. The dish is very satisfying and delicious.
Marusya
Galya, what do you think, and if you take canned beans? Thanks for the recipe. Very tasty and satisfying!
gala10
Quote: Maroussia
and if you take canned beans?
I would like to try. Only then should the beans be put together with the frying from the pan. Otherwise, it will burst into trash.
Mona1
Galya, and at first I thought that you cooked a roe deer))). A beautiful dish and, I'm sure, delicious.
gala10
Tanya, Thank you! Really delicious.
Mona1
It's good that there are no potatoes or rice-buckwheat here, otherwise I have recently had these three components in a circle. And beans are great. So far I only make Beans in Balkan style, I really like it, but now your recipe needs to be tested. Diversify your bean menu.
gala10
Tanya, I will be very glad if you like this dish.

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