Ragout De Boulette 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!

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 PATTES DE COCHON (PORK SHANK AND MEATBALL STEW)

Steps:

• Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.
• Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in the hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover the shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.
• Transfer pork shanks to a cutting board; shred pork.
• Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
• Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.
• Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
• Stir browned meatballs into the shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.