Ragoût de Pattes de Cochon Dec 30, 2019 11:27:51 GMT -5 BBQ Butcher likes this
Post by gracoman on Dec 30, 2019 11:27:51 GMT -5
Literally translated "Stew with feet of the pig", this is a traditional French Canadian holiday stew familiar to people in parts of New England, probably not so much elsewhere. It has different flavors and is pure comfort food. Good stuff for a New Year's Day.
You may use a small smoked shoulder rather than hocks or feet but.....
2 cups all purpose flour, browned...(technique follows)
4 pigs's feet or ham hocks
2 chicken breasts, cooked and shredded
2 pounds meatballs (recipe follows)
1 large onion studded with 8 or 9 whole cloves
1 cinnamon stick
1/4 tsp nutmeg
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
Water, or chicken stock to cover by 2 inches.
1 pound ground beef
1 pound ground pork
1 onion, minced
3 cloves garlic, minced
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 pinch nutmeg
salt and pepper
2 slices of bread, soaked in milk and squeezed dry
1 egg, beaten
TO BROWN THE FLOUR:
Turn the oven to it's highest setting, and place rack in the middle.
Place flour in an oven-proof skillet, place in oven 4-6 minutes , then stir.
Repeat this process watching carefully so it doesn't burn, 4-6 times, stirring each time until the flour is a light caramel color. Remove from oven and reserve.
Mix the meatball ingredients and make balls about 1 inch in diameter. place on a sheet pan and bake 15 minutes at 350°
In a large Dutch oven, place the ham hocks, studded onion, bay leaves and salt and pepper. Cover with chicken broth or water by two inches and bring to a boil.
NOTE: Caramelize the onions first for richer flavor
Reduce heat and simmer 2 to 2 1/2 hours, until meat is tender. Remove from heat and let meat cool. Discard the skin and fat from the hocks and pull the meat off in chunks. Remove as much fat as possible from the broth.
Return the pork to Dutch oven , add chicken and meatballs and bring to a boil. Make sure the meat is covered with broth (add stock if necessary) and reduce heat to simmer.
Mix the browned flour with cold water a bit at a time, until a thick paste has formed.
Place one large spoonful at a time into the pot and stir until desired thickness is obtained.
Serve over hot boiled potatoes.