****k Cassoulet
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2 pounds country-style spareribs (or ****k shoulder, cut into
1-inch-thick slices)
2 medium onions, peeled and chopped
2 garlic cloves, minced, plus 1 whole clove
2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
1 pound bacon (slab is best), cut into 2-inch pieces
1 large stalk celery, chopped
1/2 medium carrot, peeled and chopped
Kosher salt and freshly ground black pepper to taste
4 cups chicken broth
1 cup white wine
1 (14-ounce) can diced tomatoes, with their juice
2 bay leaves
2 (14-ounce) cans white beans, drained and rinsed
2 tablespoons olive oil
1 cup coarse bread crumbs
2 tablespoons chopped parsley
Preheat oven to 375F. Place the spareribs in a heavy pot with half
the onion, half the minced garlic, and the thyme sprigs. Cover with
a lid or foil and bake for 1 1/2 hours. Remove the ribs; set aside.
In the same pot, over medium heat, brown the bacon. Remove all but
about 2 tablespoons of the fat and add the celery, carrot, salt,
pepper, thyme leaves, and the remaining onion and garlic (minced and
whole) and cook for 1 to 2 minutes. Add the broth, wine, tomatoes,
bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and
parsley. Sprinkle the bread-crumb mixture over the cassoulet and
bake for 1 hour, uncovered, occasionally pressing the bread crumbs
into the cassoulet to thicken it. Let cool and serve.
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