French Canadian Ragout Recipes

FRENCH CANADIAN RAGOûT DE BOULETTES (MEATBALL STEW)

Steps:

• 1. Grind all three meats together in a food processor.
• 2. Place meat into a big bowl.
• 3. Add onion, parsley, ginger, cinnamon, ground cloves, dry mustard, and pepper.
• 4. In a small bowl, put the bread and milk together.
• 5. Blend together well with a spoon or your hands.
• 6. Add the bread mixture to the meat mixture.
• 7. Mix well with a spoon or your hands.
• 8. Shape and roll mixture into meatballs.
• 9. Heat 2 tbs of vegetable oil in a large skillet or saucepan over low heat.
• 10. Add about 25 meatballs to a large skillet or saucepan and cook until meatballs are cooked throughout and no longer pink, flipping a few times to cook evenly, about 12 to 15 minutes, depending on thickness. Repeat until they are all cooked.
• 11. Remove fat from skillet. Add 2 cups of warm water. Cover and cook at low heat for 30 minutes. Stir occasionally.
• 12. In a jar (Mason), add the warm cup of water and the browned flour. Close lid and shake or simply mix with a spoon until it's mixed.
• 13. Pour in the stew, stir regularly until the gravy has thicken (at least 15-30 minutes). If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary.
• Enjoy!

FRENCH CANADIAN "RAGOûT DE PATTES DE COCHON" (STEWED PIG'S FEET) RECIPE

Steps:

• Take the pork's feet and cut the skin from top to bottom with a kitchen scissor. Remove the meat from the feet with a knife and put in a medium bowl.
• Add salt, cinnamon, ground cloves and nutmeg, and mix.
• In a large saucepan over medium heat add oil. When oil is hot, add pork feet mixture, and cook until they meat is a dark brown colour.
• In a skillet at medium heat, add 1 tbs of vegetable oil. When oil is hot, add 1 cup of onions and cook until they are grilled- slightly brown.
• When the meat is nicely grilled, add the lukewarm water and roasted onions.
• Cover and let cook at low for about 2 hours.
• In a jar (Mason), add 1 cup of water and the browned flour. Close lid and shake until it's mixed.
• Pour in the stew, stir regularly until the gravy has thicken (15 -30 minutes). If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary.

FRENCH CANADIAN RAGOUT

Steps:

• In a large pot, boil hocks and all all spices.
• Boil till all the meat is easily taken off the bones.
• Remove all meat and eliminate the fat and whatever you dont want to eat from the hocks, this should take 1 to 1 and a half hours.
• Discard bones and unwanted matter.
• Set aside.
• Stain liquid and hold till later.
• In a fry pan, brown dry flour till it starts smelling great and turns lightly beige (dont let the flour burn) Add liquid to flour stirring constantly till you get a good constistency. Your call.
• Pour everything in your large pot and cook till your potatoes are done adding more spices or water for your taste.
• If anything it makes for great glue in the morning. Joking aside its a great winters rib sticking meal. Try it its delicious. MERCI.

FRENCH CANADIAN RAGOUT (FRICOT)

Steps:

• HOME MADE BROWNED FLOUR: Turn oven on to broil.
• In a large skillet put about 3 cups of all purpose flour.
• Place in the oven on the middle rack.
• Let the flour brown for about 5-6 minutes.
• Remove and stir well.
• Repeat, mixing every 5-6 minutes.
• Be careful not to burn.
• This may require 4-6 times.
• Brown and mix until flour is a nice light caramel colour.
• In a large pot put the pork pieces, the studded onion, bay leaves, salt and pepper.
• Cover with water about two inches above.
• Bring to boil.
• Reduce heat and simmer for 2 to 2 1/2 hour.
• The meat should be well done.
• Remove the meat and let cool so you can handle it.
• Remove the skin and most of the fat, leaving the meat in chunks.
• Refrigerate.
• Meanwhile let the broth cool overnight so the fat comes to the top and congeals so it can be removed.
• FOR THE MEATBALLS: Mix all the other ingredients, (except browned flour) in a bowl.
• Mix well and form meatballs about one inch in diameter.
• Cover a baking pan with foil and cook the meatballs in a 350°F oven for approx 15 minutes.
• Refrigerate.
• The next day put the reserved pork meat in the pot and pour enough of the degreased broth to cover by about 3 inches.
• Bring to a light boil.
• Meanwhile, Mix the flour with cold water a bit at a time until you get a medium thick paste.
• Pour one large spoonful at a time in the broth and let simmer a few minutes.
• Repeat until the sauce is thickened to your taste (not too thick).
• Add the meatballs and cook another 7-10 minutes.
• Serve with boiled or mashed potatoes.
• If you want to be traditional, also serve with the tourtiere.

FRENCH CANADIAN MEATBALL STEW

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
• Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
• Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
• Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
• Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.