RAGOUT DE PATTES DE COCHON (PORK SHANK AND MEATBALL STEW)
Rich stew from a French recipe.
Provided by Paloma
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h27m
Yield 4
Number Of Ingredients 22
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.
Nutrition Facts : Calories 632.2 calories, Carbohydrate 16.4 g, Cholesterol 148.4 mg, Fat 40.8 g, Fiber 3.6 g, Protein 48.8 g, SaturatedFat 11.6 g, Sodium 2193 mg, Sugar 2.9 g
RAGOUT DE BOULETTES CANADIAN MEATBALLS
This recipe was from a 1951 newspaper. It was a recipe from the dining car service of the Canadian railways. It has browned flour in it like Cajun roux so if you know how to make gumbo, you can make this. It has an interesting history and how to at end of recipe. They use this recipe with noodles or potatoes. I made this recipe with hamburger; it was awesome served with white rice
Provided by Dienia B.
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
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 DE PORC (STEW WITH GROUND PORK)
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 26 grams, Fiber 8 grams, Protein 46 grams, SaturatedFat 7 grams, Sodium 1300 milligrams, Sugar 10 grams, TransFat 0 grams
RAGOUT DE BOULETTES
Delicious pork meatballs with a lovely combination of spices like only the French can create. Serve over mashed potatoes or egg noodles. Originally published in Canadian Living magazine.
Provided by Irmgard
Categories Pork
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 529.5, Fat 37.6, SaturatedFat 15.1, Cholesterol 121.9, Sodium 1478.3, Carbohydrate 15.9, Fiber 1.1, Sugar 1.3, Protein 30.2
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