Brisket Time! April 8, 2014

Filed Under: Cassoulet seasoning - Sue Fuirst @ 6:01 pm
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holiday brisket

 5 lb brisket of beef

2 large onions, diced

2 celery ribs, diced

2 carrots, diced

3 cloves garlic, diced

1 Tbs Basics Fuirst Cassoulet Seasoning

1-2 Tbsp olive oil

1 28-oz ca crushed tomatoes,

1 cup red wine

1 cup beef broth

Kosher salt and pepper


Heat a large covered Dutch oven over a medium flame on top of the stove. Add olive oil to pot.  Season the meat with salt and pepper and place in pan. Raise heat slightly and sear meat until a light crust forms on both sides. Remove browned meat to a plate.

Pour off excess fat left in pan and return to burner.  Lower flame back to medium, add onions, celery, carrots and garlic and sauté until soft, about 10 minutes.  Add Cassoulet Seasoning and stir.

Pour in wine and stir to deglaze the pan. Add beef broth and tomatoes, stir.  Return meat to pot and lower heat to a slow simmer. Cook covered for approx. 1 ½ to 2 hours, turning the meat half way through the cooking time.

Remove meat and slice on a diagonal.  Partially puree some of the vegetables in the pot.  I like to use an immersion blender for this.  Return sliced meat to pot, partially cover and cook an additional ½ –  hour.

Perfect to make ahead.  This freezes well.


A Classic for the for the Deep Freeze January 8, 2014

Filed Under: Cassoulet seasoning - Sue Fuirst @ 3:46 pm
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Cold temperatures, like we have having in the Northeast, deserve a comforting classic meal.  Make a double batch and eat it all week long.  Or freeze for another time.

classic beef stew


2 slices of bacon

2 lbs beef cubes

¼ cup plus 1 Tbsp flour

1 large onion, coarsely diced

2 cloves garlic, coarsely chopped

2 stalks celery, coarsely diced

3 large carrots, cut vertically and thickly sliced into half-moons

1 lb package frozen pearl onions

1 cup red wine

1 15-oz can diced tomatoes

1 cup beef stock

½ lb small white potatoes, cut into cubes

1 heaping tsp Basics Fuirst Cassoulet Seasoning

Kosher salt and pepper

1 tablespoon butter, softened

1 tablespoon tomato paste



Heat a large soup pot or dutch oven over medium heat.  Add bacon and cook until fat is rendered.  Remove bacon and save for another use.  In the meantime, place ¼ cup of flour on a large plate and season with salt and pepper.  Toss beef cubes in seasoned flour, shake off excess, and add to bacon fat in pot.  Brown beef on all sides, work in batches to avoid over-crowding.  Transfer browned meat to a clean plate.


Add onion, garlic, celery, carrots and pearl onions to pot and cook until soft and beginning to brown, about 10 minutes.  Raise heat slightly and add wine to deglaze the pan.  Pour in diced tomatoes and beef stock.  Return browned beef to pot. Add potatoes and Basics Fuirst Cassoulet Seasoning.  Season with salt and pepper.  Adjust heat to a gentle simmer and cook, partially covered, for 1 ½ hours. Alternately, place in slow cooker on low and cook for 4 hours.


While stew is cooking, in a small bowl, mash together butter, remaining 1 Tb flour and tomato paste until well blended.  Stir into stew to thicken and enrich the gravy. Adjust salt and pepper as needed.  Ladle into soup bowls and serve with rustic bread.