Ragout de Patte de Couchon ( Pork Stew with Meatballs)

25
Ingredients

30m
Prep Time

6h
Cook Time

6h 30m
Ready In

Recipe: #544

October 15, 2011

Categories: Christmas, New Years, Oven Bake, more

recipe by:
Dreamer_in_Ontario

"This is a typical traditional Québec dish which is traditionally served during the Holiday Season. The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time.""

Original is 10-12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (475.4 g)
Calories 665
Total Fat - 40.3 g
Saturated Fat - 13.3 g
Cholesterol - 276.5 mg
Sodium - 2112.8 mg
Total Carbohydrate - 3.8 g
Dietary Fiber - 1.2 g
Sugars - 1.5 g
Protein - 70.9 g
Calcium - 86.2 mg
Iron - 5.6 mg
Vitamin C - 4.4 mg
Thiamin - 0.4 mg

Step 1

The day before serving the ragout, season pork hocks with salt,pepper, cinnamon, cloves and nutmeg.

Step 2

Caramelized onions in a deep saucepan in 2 Tbsp butter; remove from saucepan and set aside.

Step 3

In same saucepan, melt 2 tbsp fat and , then brown hocks until dark brown in colour on all sides (this is the secret to a great ragout).

Step 4

Add water, chicken bouillon cube, and onions to pork hocks; bring to a boil and simmer for at least two hours, until meat falls from bones.

Step 5

At this point it's a good idea to remove pork hocks from saucepan and refrigerate the hocks and ragout overnight in fridge so that you can remove/skim the congealed fat.

Step 6

Roast flour in 350F oven until caramel brown. This takes about 1 hour. (should be dark brown but not burnt so keep an eye on it). Alternatively you may brown the flour in a hot dry pan (No oil!),stirring continuously until it's a rich, deep, brown colour. (You must be careful not to burn the flour by controlling the temperature of your pan and stirring constantly until done).

Step 7

Remove meat from bone and set aside.

Step 8

Thicken ragout by using a jar or blender to mix the roasted flour with the 1/2 cup water and pour into the ragout, stirring until well mixed and broth has thickened to a nice consistency.