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Cabernet Sauvignon Pairings


serves 6-8
    1 lb country-style spareribs (or pork shoulder, cut into 1-in thick pieces)
    1 lb mild or medium pork sausage (cut into 1-in thick pieces)
    2 medium onions, peeled and chopped
    2 garlic cloves, minced, plus one whole clove
    2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
    1 lb bacon (slab is best), cut into 2-inch pieces
    1 large celery stalk, chopped
    ½ medium carrot, peeled and chopped
    Kosher salt and freshly ground 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 course bread crumbs
    2 tablespoons chopped parsley

  • Preheat oven to 375°F
  • Place 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 1½ hours
  • Remove the ribs; set aside
  • In the same pot, over medium heat, brown the bacon and sausage
  • Remove all but about 2 tablespoons of the fat and add celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes
  • Add broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs
  • Meanwhile, in a small bowl, mix olive oil, bread crumbs, and parsley
  • Sprinkle bread-crumb mixture over cassoulet and bake for 1 hour, uncovered, occasionally pressing bread crumbs into the cassoulet to thicken
  • Let cool and serve