A traditional dish of simmered pork, beans, and vegetables celebrates the end of the Champagne harvest at a Cochelet feast. The generous pot produces an platter of tender meat and vegetables; serve the strained broth in cups with baguette for dunking. Blanching the cabbage with aromatics and fresh herbs renders it soft and tender, infuses it with flavor, and brings out its sweetness. Piquant mustard and horeradish make the perfect condiments to brighten and heighten the long-cooked flavors in this stew, which was served at Château de la Marquetterie, the monumental Taittinger estate in the Champagne region.

Sylvie Bigar
October 2020

Gallery

Photo by Caitlin Bensel / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

Recipe Summary

active:
1 hr 30 mins
total:
4 hrs 50 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a stockpot with water, and bring to a boil over high. Add cabbage, and cook until tender and bright green, about 15 minutes. Transfer cabbage to a bowl filled with ice water, and let cool. Drain and set aside.

    Advertisement
  • Add 5 quarts water to a 10-quart stockpot, and bring to a boil over medium-high. Add pork shoulder, bacon, and pork shank. Return to a boil over high. Add onion, 2 carrot pieces, peppercorns, and cloves; reduce heat to medium- low to maintain a gentle simmer. Cook, skimming carefully, until water is clear, about 30 minutes. Add beans, turnips, garlic, and remaining carrots. Reduce heat to low; simmer until meat and beans are tender, 2 hours and 30 minutes to 3 hours. Remove meat to a platter, and tent with aluminum foil while it rests.

  • Add cabbage, potatoes, leeks, sausage, and bouquet garni to bean mixture; add water as needed to cover. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer until potatoes are fork-tender, about 20 minutes.

  • Remove and discard bones from meat. Slice meat, and arrange on a large platter over the vegetables and beans. Strain the broth, and serve in individual cups. Serve with crusty bread, mustard, and horseradish.

Notes

Unsliced fresh or smoked slab bacon may be purchased at the butcher counter.

Suggested Pairing

Crisp, classic Champagne.