- 2 t oil
- 600 g brisket
- 3 carrots, peeled and chopped
- 6 allspice
- 2 sticks celery, chopped
- 1 onion, chopped
- 4 bay leaves
- 4 cups beef stock
- 1 duck
- 150 g breadcrumbs
- 100 g Woolworths onion sprinkle
- 4 T parsley, chopped
- 4 leeks, finely chopped
- 100 g pancetta, diced
- 6 cloves garlic, chopped
- 6 sprigs thyme
- 1 x 400 g can chopped tomatoes
- 200 g dried butter beans, soaked overnight and drained
- sea salt and freshly ground black pepper, to taste
1. Preheat the oven to 150°C. Heat the oil in a large ovenproof saucepan. Sear the brisket all over, then remove from the pan.
2. Add the vegetables and fry until slightly golden. Place the meat and vegetables into a large ovenproof roasting bag and pour in 2 cups stock. Tie to secure.
3. Place the bag into the saucepan in which you seared the brisket and roast for 5 hours. Reserve the cooking liquid in the bag.
4. Place the duck on a rack over a baking tray and roast for 2 hours. Break into portions, reserving the cooking fat.
5. Heat a few tablespoons of duck fat in a pan and add the breadcrumbs, onion sprinkle and parsley. Cook for 2 minutes or until golden.
6. Heat 6 T duck fat in a large pan. Cook the leeks over a low heat until soft. Add the pancetta, garlic and thyme. Cook for 1 minute. Add the tomatoes, beans and remaining stock, plus 2 cups of the brisket cooking liquid. Cover and simmer until the beans are soft, about 30 minutes. Season to taste.
7. Add the duck portions and break up the brisket and add to the pan. Place in the oven and roast for 30 minutes until hot and bubbling. Serve with the breadcrumbs.
Cook's note: Cassoulet is a complex dish if made in the traditional way, but this version is more accessible with the same deep flavour.
Photographs: Myburgh Du Plessis
Food assistant: Bianca Strydom