Best French Canadian Ragout Recipes
FRENCH CANADIAN RAGOUT (FRICOT)
This is another must dish for French Canadian families at Christmas time. In the old days, when country people had to work outside in the cold Canadian winters and needed an extra inch (or two) of fat to keep warm, they didn't bother defatting the dish. They would eat the pork with skin and fat. I don't recommend doing this unless you need to put on a lot of weight. This dish should be made ahead of time. It freezes very well and is better reheated.
Provided by Olha7397
Categories Canadian
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- HOME MADE BROWNED FLOUR: Turn oven on to broil.
- In a large skillet put about 3 cups of all purpose flour.
- Place in the oven on the middle rack.
- Let the flour brown for about 5-6 minutes.
- Remove and stir well.
- Repeat, mixing every 5-6 minutes.
- Be careful not to burn.
- This may require 4-6 times.
- Brown and mix until flour is a nice light caramel colour.
- In a large pot put the pork pieces, the studded onion, bay leaves, salt and pepper.
- Cover with water about two inches above.
- Bring to boil.
- Reduce heat and simmer for 2 to 2 1/2 hour.
- The meat should be well done.
- Remove the meat and let cool so you can handle it.
- Remove the skin and most of the fat, leaving the meat in chunks.
- Refrigerate.
- Meanwhile let the broth cool overnight so the fat comes to the top and congeals so it can be removed.
- FOR THE MEATBALLS: Mix all the other ingredients, (except browned flour) in a bowl.
- Mix well and form meatballs about one inch in diameter.
- Cover a baking pan with foil and cook the meatballs in a 350°F oven for approx 15 minutes.
- Refrigerate.
- The next day put the reserved pork meat in the pot and pour enough of the degreased broth to cover by about 3 inches.
- Bring to a light boil.
- Meanwhile, Mix the flour with cold water a bit at a time until you get a medium thick paste.
- Pour one large spoonful at a time in the broth and let simmer a few minutes.
- Repeat until the sauce is thickened to your taste (not too thick).
- Add the meatballs and cook another 7-10 minutes.
- Serve with boiled or mashed potatoes.
- If you want to be traditional, also serve with the tourtiere.
Nutrition Facts : Calories 835.3, Fat 42.8, SaturatedFat 16, Cholesterol 236.7, Sodium 555, Carbohydrate 49.9, Fiber 2.8, Sugar 3.6, Protein 58.4
FRENCH CANADIAN RAGOUT
This recipe comes from my mother. She came from Quebec and if you want different, here it is. She use to make it to us in the winter. I know, PORK HOCKS yeck; but try it, it's something new and great! Now, my wife makes it and its just as great! Thanks hon!
Provided by Ray G
Categories Weeknight
Time 3h
Yield 4 people, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, boil hocks and all all spices.
- Boil till all the meat is easily taken off the bones.
- Remove all meat and eliminate the fat and whatever you dont want to eat from the hocks, this should take 1 to 1 and a half hours.
- Discard bones and unwanted matter.
- Set aside.
- Stain liquid and hold till later.
- In a fry pan, brown dry flour till it starts smelling great and turns lightly beige (dont let the flour burn) Add liquid to flour stirring constantly till you get a good constistency. Your call.
- Pour everything in your large pot and cook till your potatoes are done adding more spices or water for your taste.
- If anything it makes for great glue in the morning. Joking aside its a great winters rib sticking meal. Try it its delicious. MERCI.
Nutrition Facts : Calories 268.2, Fat 0.6, SaturatedFat 0.1, Sodium 304.5, Carbohydrate 58, Fiber 4.6, Sugar 2.2, Protein 7.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #preparation #stove-top #equipment #4-hours-or-less
You'll also love