Twice-Cooked Cassoulet with Brown Butter

Method

1. Bloom unsalted butter in a little oil until aromatic to build the base.

2. Stir in shallots and cook down into a thick, fragrant paste.

3. Add the main ingredients and enough liquid to simmer gently.

4. Let the cassoulet simmer until tender and the flavors meld.

5. Finish with dry red wine, check the seasoning, and serve over rice or bread.