Cauliflower Stuffed Meatball Ragout In Spicy Tomato Sauce Tunisian Mubattan Bruklu Recipes

TUNISIAN TRIPE

Steps:

• Coat the base of a pan on the heat with olive oil. Add the onions and allow them to fry gently. Add the leek, carrot, and red peppers. Toss the vegetables together and add the crushed garlic and the tomatoes. Season with salt, pepper, cumin and paprika and add the sprig of thyme and bay leaf. Allow the vegetable mixture to cook gently for 2 minutes. Blanch the tripe. To blanch, place it in cold salted water and bring gradually to the boil. The moment it boils, pour off the water. Drain and add with the pigs foot to the vegetable mixture. Cover with bacon slices. Place a lid on the pan and allow to simmer 1 3/4 hours. Remove the lid, stir the bacon into the vegetable and tripe mixture, strain the juices through a sieve and remove the pigs foot and the herbs. Place the vegetables and tripe onto a serving dish. Pour over half of the stock and garnish the dish with parsley.

PORK HOCKS AND MEATBALL RAGOUT

Steps:

• Instructions:
• Pork Hocks:
• Place in large roasting pan and cover with water. Add 1 chopped onion, 1Tsp salt, ½ Tsp pepper and bay leaf. Bake, uncovered in a 300 * oven for about 3 hours until thoroughly cooked. Remove meat from broth. Pour broth in container and set aside. Discard bones, rind and gristle from hocks, place meat in container and set aside.
• Browning flour:.
• Sprinkle flour on cookie sheet. Brown in a 375* oven, stirring frequently to prevent burning. Let it cool and sift to remove lumps. Whisk flour and water to make a paste. Set aside.
• Meatballs:
• Mix ground pork, ground veal, 2 finely chopped onions, salt and pepper in a large bowl. Shape mixture into small balls. Heat oil in skillet. Cook meatballs till done. Set aside.
• Sauce:
• Whisk together reserved broth and brown flour paste. Simmer 30 minutes until flour mixture is cooked and sauce has thickened. Adjust seasoning if necessary.
• Add meatballs and the reserved meat from hocks. Cool, pour in containers and freeze for later use. Voilà you have my recipe for ragoût!
• Tips:.
• The pork hocks can be cooked on the stovetop. I find the oven method easier.
• The sauce is not highly seasoned. Cinnamon and cloves can be added. Tasting after each addition is recommended to get the desired flavour.

MEATBALL RAGOUT

Steps:

• Mix ground beef, onions, salt and pepper. Form into walnut-size balls.
• Heat oil in skillet and brown meatballs. Drain off fat.
• In a large pot put meatballs, soup, broth, tomatoes, herbs and vegetables.
• Bring to a boil and simmer for 30 minutes until vegetables are tender.
• Add water as needed for desired consistency.
• Remove bay leaf and serve hot ragout.