French Canadian Ragout

Ma Cusson Kitchen

Cook Time : 2-3 hours Source : From Cora Gratton old French recipe Sept. 22, 1981 via Annette (daughter of Cora)

Ingredients

4 - 6 Pork Hocks (pigs feet are not the same)
2 cups flour
¼ teaspoon of cinnamon
1/8 teaspoon of ground clove
1/8 teaspoon of nutmeg
½ onion – 2 quarters
1 carrot – sliced
1 stick of celery – sliced
1 clove garlic – chopped
1 bay leaf – whole

Meatballs:
¼ lb ground pork
¾ lb ground beef
1/4 onion finely chopped
1/4 teaspoon ground ginger
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground clove
1/8 teaspoon cinnamon

Directions

Put pork hocks in a kettle, cover with water
        
        Add onion, carrot, celery, garlic, bay leaf, and seasonings
        
        Bring to boil and lower to simmer for 2 - 3 hours
While pork hocks are simmering:
        
        Put 2 cups of flour in a large (dry cast iron) frying pan
        
        Put over medium heat, stirring constantly, until flour is browned (could take 40-50 minutes)
        
        Sift the flour after browning
Combine pork, beef, and seasonings; roll into meatballs of about 1 1/2"
        
        Roll meatballs in browned flour
        
        After pork hocks have simmered for 2 hours, add meatballs to kettle
        
        Simmer additional ½ hour
        
        Add water to a small amount of browned flour, about 3 tablespoons, and whisk to a paste
        
        Add flour & water mixture to kettle, stirring, a little at a time until broth is thickened (additional thickening will occur as the
        ragout cools).

Notes

Do not get Smoked Pork Hocks, they will impart a very different flavor. The recipe calls for non-smoked pork hocks.

Many recipes include cinnamon, cloves, mustard and other spices. Experiment to find a mixture you like, but beware of cloves as it is a very strong spice.

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. For those who might think of trying to brown flour in the oven – DON’T DO THIS! It will most certainly burn and smokes up your entire house. A hot skillet is the way to go – a hot cast iron skillet is even better.