{"id":5375,"date":"2013-10-12T07:41:22","date_gmt":"2013-10-12T07:41:22","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5375"},"modified":"2013-10-12T07:41:22","modified_gmt":"2013-10-12T07:41:22","slug":"lammcassoulet-castelnaudary","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammcassoulet-castelnaudary\/","title":{"rendered":"Lammcassoulet ‚Castelnaudary‘"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g Wei\u00dfe Bohnen; \u00fcber Nacht in kaltem Wasser eingeweicht
\n1 Bouquet garni; Zwiebel, Sellerie, Karotte
\n1 Knoblauchzehe
\n100 g Speckschwarte, unger\u00e4uchert – blanchiert
\n1,5 l Wasser
\n150 g Magerspeck
\n1 Knoblauchwurst oder 1 Zungenwurst
\n150 g Spickspeck – d\u00fcnn geschnitten
\n50 g Wei\u00dfbrot, ohne Kruste, gerieben
\nLammragout<\/em>
\n600 g Lammfleisch; Keule oder – Schulter, ohne Knochen – in 5 cm gro\u00dfe St\u00fccke
\nSalz
\nPfeffer
\n\u00d6l
\n2 Zwiebel; feingeschnitten
\n1 Knoblauchzehe; gehackt
\n1 EL Tomatenp\u00fcree
\n1 l Fleischbouillon; am besten Lammbouillon
\n1 Thymianzweig
\n1 Lorbeerblatt<\/p>\n

Zubereitung<\/strong>
\nCastelnaudary ist eine Stadt in der N\u00e4he von Carcassonne.
\nDie Bohnen zusammen mit dem Bouquet garni, der Knoblauchzehe sowie der Speckschwarte in frischem Wasser zum Kochen bringen und zugedeckt k\u00f6cheln lassen. Nach ca. 1 Stunde den Magerspeck sowie etwas sp\u00e4ter die Wurst dazugeben und alles fertiggaren, aber nicht verkochen lassen.
\nFalls n\u00f6tig, mit Salz und Pfeffer nachw\u00fcrzen.
\nAnschlie\u00dfend den Speck und die enth\u00e4utete Wurst in Scheiben schneiden.
\nDie Bohnen in ein Sieb geben und die Kochfl\u00fcssigkeit auffangen.
\nInzwischen das mit Salz und Pfeffer gew\u00fcrzte Lammfleisch in hei\u00dfem \u00d6l von allen Seiten anbraten. Das \u00fcbersch\u00fcssige Fett abgie\u00dfen, die Zwiebeln zum Fleisch geben und unter R\u00fchren d\u00fcnsten, dann den Knoblauch sowie das Tomatenp\u00fcree bei schwacher Hitze 2 bis 3 Minuten mitd\u00fcnsten, mit der Fleischbouillon auff\u00fcllen, Thymian und Lorbeer zuf\u00fcgen und zugedeckt weich schmoren. 10 Minuten vor Ende der Kochzeit die Bohnen dazugeben.
\nEine feuerfeste Form mit dem Spickspeck belegen. Das Lamm-Bohnen-Ragout abwechselnd mit den Wurst- und Speckscheiben einf\u00fcllen, mit dem geriebenem Wei\u00dfbrot bestreuen und zugedeckt f\u00fcr 20 Minuten in den auf 180 Grad vorgeheizten Ofen stellen. Anschlie\u00dfend ohne Deckel w\u00e4hrend 15 Minuten \u00fcberbacken.
\nWenn w\u00e4hrend dieser Zeit die Oberfl\u00e4che immer wieder mit etwas Bohnenbouillon betr\u00e4ufelt wird, bildet sich eine sch\u00f6ne goldbraune Kruste.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g Wei\u00dfe Bohnen; \u00fcber Nacht in kaltem Wasser eingeweicht 1 Bouquet garni; Zwiebel, Sellerie, Karotte 1 Knoblauchzehe 100 g Speckschwarte, unger\u00e4uchert – blanchiert 1,5 l Wasser 150 g Magerspeck 1 Knoblauchwurst oder 1 Zungenwurst 150 g Spickspeck – d\u00fcnn geschnitten 50 g Wei\u00dfbrot, ohne Kruste, gerieben Lammragout 600 g Lammfleisch; Keule oder – … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,52],"tags":[315],"class_list":["post-5375","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-ragout","item-wrap"],"yoast_head":"\nLammcassoulet 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