Ragoutpebronata Recipes

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.

RAGOUT PEBRONATA

Steps:

• Preheat oven to 350°F.
• Mix 1/2 teaspoon salt and 1/4 teaspoon black pepper then sprinkle evenly over pork. Heat 1 tablespoon canola oil in a large Dutch oven over high heat. Add half of pork to pan; sauté 4 minutes, turning to brown on all sides. Remove pork from pan and keep warm. Repeat procedure with remaining 1 tablespoon canola oil and pork.
• Reduce heat to medium. Add flour to pan sautéing 1 minute or until flour browns, stirring constantly. Add 2 cups wine to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan. Stir in broth and bring to a boil.
• Cover and bake at 350F for 1 1/2 hours or until pork crushes easily between your finger and thumb, stirring occasionally. Cool slightly. Remove pork from broth mixture using a slotted spoon.
• Bring broth mixture to a boil over high heat; cook until reduced to 1 1/2 cups (about 15 minutes). Return pork to broth mixture, and cook for 2 minutes or until thoroughly heated.
• Heat 1 1/2 tablespoons olive oil in large skillet over medium heat. Add chopped onion to pan and sauté 5 minutes or until starting to brown, stirring frequently. Stir in garlic, and sauté 1 minute.
• Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, tomatoes, parsley sprigs, thyme sprigs, and bay leaf; bring to a simmer. Cook 30 minutes or until the mixture is thick, stirring occasionally.
• Heat remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add bell peppers to pan and sauté 10 minutes or until wilted, stirring frequently. Increase heat to high. Add remaining 1 cup wine, and bring to a boil. Cook until reduced by half (about 7 minutes). Add tomato mixture to bell pepper mixture.
• Reduce heat, and simmer for 10 minutes or until thick, stirring occasionally. Discard parsley, thyme, and bay leaf. Stir sauce into pork mixture, and simmer an additional 10 minutes so flavors blend. Taste and adjust seasoning, if desired. Serve over hot pasta.