ragout

French Canadian Ragout

Ma Cusson Kitchen

Cook Time: 2-3 hours Source:

Ingredients

  • 4 - 6 Pork Hocks (pigs feet are not the same)
  • 2 cups flour
  • 1/4 teaspoon of cinnamon
  • 1/8 teaspoon of ground clove
  • 1/8 teaspoon of nutmeg
  • 1/2 onion - 2 quarters
  • 1 carrot - sliced
  • 1 stick of celery - sliced
  • 1 clove garlic - chopped
  • 1 bay leaf - whole
  • Meatballs:
  • 1/4 lb ground pork
  • 3/4 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.