French Canadian Ragout Fricot Recipes

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FRENCH CANADIAN RAGOUT (FRICOT)



French Canadian Ragout (Fricot) image

This is another must dish for French Canadian families at Christmas time. In the old days, when country people had to work outside in the cold Canadian winters and needed an extra inch (or two) of fat to keep warm, they didn't bother defatting the dish. They would eat the pork with skin and fat. I don't recommend doing this unless you need to put on a lot of weight. This dish should be made ahead of time. It freezes very well and is better reheated.

Provided by Olha7397

Categories     Canadian

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

6 -8 pieces pork legs (Top meaty part)
1 large onion, studded with
8 -9 cloves
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
water, to cover by about 2 inches
1 lb ground beef
1 lb ground pork
1 onion, chopped finely
2 -3 garlic cloves, finely chopped
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 pinch ground nutmeg
salt and pepper
2 slices bread, without crust soaked in a little bit of milk and squeezed dry
1 egg, slightly beaten
1 1/2-2 cups of browned flour (home made or commercial if available, but home made is better)

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.

Nutrition Facts : Calories 835.3, Fat 42.8, SaturatedFat 16, Cholesterol 236.7, Sodium 555, Carbohydrate 49.9, Fiber 2.8, Sugar 3.6, Protein 58.4

FRENCH CANADIAN RAGOUT



French Canadian Ragout image

This recipe comes from my mother. She came from Quebec and if you want different, here it is. She use to make it to us in the winter. I know, PORK HOCKS yeck; but try it, it's something new and great! Now, my wife makes it and its just as great! Thanks hon!

Provided by Ray G

Categories     Weeknight

Time 3h

Yield 4 people, 4 serving(s)

Number Of Ingredients 6

6 pork hocks
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cloves or 1/4 teaspoon allspice
1 cup flour
4 red potatoes

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.

Nutrition Facts : Calories 268.2, Fat 0.6, SaturatedFat 0.1, Sodium 304.5, Carbohydrate 58, Fiber 4.6, Sugar 2.2, Protein 7.3

FRENCH CANADIAN MEATBALL STEW



French Canadian Meatball Stew image

This is a traditional meal in the homes of the French Canadians that will leave your home smelling of warm spices and your belly full.

Provided by Nancy Carreiro

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h30m

Yield 8

Number Of Ingredients 15

¾ cup all-purpose flour
2 tablespoons butter
1 large onion, minced
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 pounds ground pork
2 tablespoons dried parsley
1 egg
½ cup dry bread crumbs
6 cups reduced sodium chicken broth
1 bay leaf
¼ cup cold water
salt and ground black pepper to taste
4 potatoes, peeled and cubed

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.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 20.9 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 230.2 mg, Sugar 2.9 g

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