Ragout De Boulettes Recipes

RAGOUT DE BOULETTES CANADIAN MEATBALLS

Steps:

• Brown finely chopped onion in bacon grease.
• Add to ground pork along with celery, allspice, cinnamon, and cloves.
• Shape into balls about 1-1/2 inches in diameter.
• Roll in seasoned flour (flour, salt, and pepper combined).
• Drop meatballs into boiling beef broth.
• Reduce temperature; simmer for 1 hour.
• Thicken remaining stock with browned flour; season to taste.
• NOTES FOR THE COOK:.
• You may make beef stock or use boullion cubes and water.
• Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. 'Flour may be browned in a hot oven' is what recipe says; I don't know about that; I think it could burn pretty easy.

RAGOUT DE BOULETTES

Steps:

• Cube the bread very finely and soak in milk for 5 minutes.
• In a large skillet, melt 1 tablespoons of the butter and cook the onion until tender.
• Transfer to a large bowl.
• Add the pork, bread mixture, parsley and spices.
• Mix thoroughly and form into 2-inch meatballs.
• In the skillet, melt the remaining butter over medium heat.
• Brown the meatballs, one layer at a time, on all sides.
• Place in a large roaster and set aside.
• Pour off the fat.
• Pour 1 cup of the stock into the skillet.
• Heat, scraping up the browned bits from the bottom of the pan.
• Pour over the meatballs, then pour in the remaining stock.
• Bake, partially covered, for 1-1/4 hours at 350 degrees F.
• Taste and adjust the seasoning.
• In a clean skillet, cook the flour over medium heat, stirring frequently, until golden.
• Blend the flour with the cold water until smooth.
• Place the roaster over medium heat and bring to a boil.
• Gradually pour in the flour mixture and stir constantly and cook until thickened.
• Let simmer for 10 minutes.
• Sprinkle generously with parsley.

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.

RAGOUT DE BOULETTES (PORK MEATBALL STEW)

Steps:

• Place flour in a saucepan or small skillet. Heat over medium-high heat, whisking constantly until light brown, 6 to 7 minutes. Remove from heat.
• Mix pork, onion, cloves, ground cinnamon, mustard powder, salt, and pepper in a mixing bowl; shape in small meatballs. Sprinkle the meatballs with about half of the toasted flour.
• Melt butter in a saucepan; add meatballs and cook until browned. Stir in water; cover and let simmer for 1 hour.

RAGOUT DE BOULETTES DE PORC (STEW WITH GROUND PORK)

Steps:

• Put pork in mixing bowl.
• Cut potatoes into 1-inch cubes; there should be 2 cups. Put them in a bowl and add cold water to cover. Cut carrots into rounds approximately same size as potatoes; there should be 2 cups. Set aside.
• Heat butter in small skillet and add 1/2 of onions and 1/2 teaspoon garlic. Cook, stirring, until wilted. Add to pork. Add ginger, 1/2 cup bread crumbs, salt, pepper and egg. Blend well.
• Have small bowl of cold water ready. Divide pork mixture into 24 portions and, using dampened fingers and palms, shape each into ball.
• Sprinkle balls with remaining bread crumbs and roll balls to coat with crumbs. Discard excess.
• Heat oil in skillet large enough to hold meatballs without crowding. Add meatballs and cook, turning often to brown evenly, 2 or 3 minutes. Scatter remaining onions and minced garlic around meatballs.
• Add wine and bring to boil. Add tomatoes and bring to boil. Drain potatoes and add them. Add carrots, bay leaf, thyme, salt and pepper. Cook 20 minutes.
• Put frozen peas in sieve and run briefly under piping hot water from faucet. Add them to ragout. Bring to boil and serve.

RAGOUT DE BOULETTES

Steps:

• 1. To the ground pork add the onion, bread crumbs, milk, parsley, ginger, and dry mustard. (If you choose to use the ground cinnamon and ground cloves option, add them to the meat mixture). Add the beaten egg. Salt and pepper, make into 2 inch balls. Flour them (with white flour).
• 2. Fry the meat balls in a fat of your choice to brown them.
• 3. Pour 3 cups of broth or water over the meat balls. Add bay leaves, cinnamon stick and cloves. Cover and simmer for 30 minutes. Remove bay leaves, cinnamon sticks and cloves and discard.
• 4. Now the secret to the goodness of a ragout Quebec-style: Sprinkle flour into a skillet over medium heat, stirring frequently until flour becomes an even mid-caramel colour; cool. Watch carefully, it can burn easily. If it does burn, throw it out and gently brown anther 4 tablespoons of flour.
• 5. Shake together in a jar the browned flour and 1/2 cup water. Pour into the broth and continue cooking, stirring until it thickens to a good consistency.
• 6. Serve with mashed potatoes or noodles.

RAGOUT DE PATTES ET DE BOULETTES - PETIT POUC

Steps:

• How to make Brown Flour: Spread all-purpose flour in a large, heavy frying pan and heat over medium heat, stirring, until flour turns a medium brown. May be refrigerated for several months. How to make Oatmeal Flour: Oatmeal flour may be made by pulverizing roled oats in a food processor. All-purpose flour may be substituted. Ragout de Pattes: Place pork hocks in a large heavy pot with onion, bay leaf, savory, thyme and cloves. Cover with cold water, bring to a boil, skim off any scum from surface, then reduce heat and simmer very slowly for 2 - 2.5 hours or until pork hocks are tender. Remove meat from bouillon and set aside. Strain bouillon and skim off fat. (You may chill bouillon and then remove all solid fat before continuing recipe.) Using the same large pot, melt butter and blend in browned flour. Cook on medium heat, stirring, until mixture bubbles all over, then add strained bouillon. Heat, stirring, until mixture thickens. Season to taste with salt & pepper. Add pork hocks and cooked meatballs and simmer gently for about 30 minutes. Season to taste with salt & pepper. Boulettes: Combine pork with onion, garlic, cinnamon, cloves, salt, pepper, crumbled bread and the beaten egg, blending well. Blend in just enough flour to make mixture firm. Shape into meatballs, about 1 - 1.25 inch in diameter. Grease a large, heavy fryin pan and brown meatballs well on all sides, continuing to cook on low heat for about 15 minutes. Makes 12 - 15 meatballs. From the Petit Poucet Restaurant.