Best Cauliflower Stuffed Meatball Ragout In Spicy Tomato Sauce Tunisian Mubattan Bruklu Recipes

Meatball Ragout image

Provided by True Texas

Categories Stocks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1/2 cup onion, chopped
salt and pepper
2 tablespoons cooking oil
1 (10 ounce) can condensed golden mushroom soup
1 (15 ounce) can beef broth
1 (8 ounce) can stewed tomatoes
1/2 teaspoon dried basil leaves
1/8 teaspoon thyme
1 small bay leaf
1 (6 ounce) package frozen stew vegetables
water

Steps:

Nutrition Facts : Calories 285.6, Fat 18.5, SaturatedFat 5.7, Cholesterol 55.3, Sodium 1107.3, Carbohydrate 11.6, Fiber 1.8, Sugar 3.6, Protein 18.7

Pork Hocks and Meatball Ragout image

Provided by Sageca

Categories < 15 Mins

Time 5m

Yield 10 serving(s)

Number Of Ingredients 11

6 large pork hocks, cut in half
3 medium onions, chopped
12 cups water
1 1/2 teaspoons salt
1 teaspoon pepper
2 bay leaves
1/2 cup flour, browned in the oven
1 cup water
2 lbs ground pork, lean
2 lbs ground veal
1 tablespoon vegetable oil for frying meatballs

Steps:

Instructions:
Pork Hocks:
Place in large roasting pan and cover with water. Add 1 chopped onion, 1Tsp salt, ½ Tsp pepper and bay leaf. Bake, uncovered in a 300 * oven for about 3 hours until thoroughly cooked. Remove meat from broth. Pour broth in container and set aside. Discard bones, rind and gristle from hocks, place meat in container and set aside.
Browning flour:.
Sprinkle flour on cookie sheet. Brown in a 375* oven, stirring frequently to prevent burning. Let it cool and sift to remove lumps. Whisk flour and water to make a paste. Set aside.
Meatballs:
Mix ground pork, ground veal, 2 finely chopped onions, salt and pepper in a large bowl. Shape mixture into small balls. Heat oil in skillet. Cook meatballs till done. Set aside.
Sauce:
Whisk together reserved broth and brown flour paste. Simmer 30 minutes until flour mixture is cooked and sauce has thickened. Adjust seasoning if necessary.
Add meatballs and the reserved meat from hocks. Cool, pour in containers and freeze for later use. Voilà you have my recipe for ragoût!
Tips:.
The pork hocks can be cooked on the stovetop. I find the oven method easier.
The sauce is not highly seasoned. Cinnamon and cloves can be added. Tasting after each addition is recommended to get the desired flavour.

Nutrition Facts : Calories 437.5, Fat 25.1, SaturatedFat 9.6, Cholesterol 159.7, Sodium 496.9, Carbohydrate 8.2, Fiber 0.7, Sugar 1.4, Protein 41.9

Tunisian Tripe image

Provided by Food Network

Categories side-dish

Yield 4 servings

Number Of Ingredients 16

3/8 cup olive oil
2 onions, finely sliced
1 leek, cut into 1/4-inch slices
2 medium carrots, cut into 1/4-inch slices
2 red peppers, sliced into 1/2-inch strips
2 garlic cloves, crushed
1 1/4 pounds tomatoes, peeled and cut into chunks
Salt, black pepper
1 teaspoon cumin
2 teaspoons paprika
1 sprig thyme
1 bay leaf
1 1/4 pounds tripe, cut into 2-inch squares
1 pickled pigs foot, if not available can use fresh
6 bacon slices, rinds removed
Parsley, roughly chopped

Steps:

Coat the base of a pan on the heat with olive oil. Add the onions and allow them to fry gently. Add the leek, carrot, and red peppers. Toss the vegetables together and add the crushed garlic and the tomatoes. Season with salt, pepper, cumin and paprika and add the sprig of thyme and bay leaf. Allow the vegetable mixture to cook gently for 2 minutes. Blanch the tripe. To blanch, place it in cold salted water and bring gradually to the boil. The moment it boils, pour off the water. Drain and add with the pigs foot to the vegetable mixture. Cover with bacon slices. Place a lid on the pan and allow to simmer 1 3/4 hours. Remove the lid, stir the bacon into the vegetable and tripe mixture, strain the juices through a sieve and remove the pigs foot and the herbs. Place the vegetables and tripe onto a serving dish. Pour over half of the stock and garnish the dish with parsley.