Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Quebec Ragout de pattes et boulettes (Pork hocks stew and meatballs) Recipe

Ingredients

How to make it

  • Roll the pork hocks in a mixture of the salt, pepper, cinnamon, cloves and nutmeg. Melt the fat in a heavy saucepan. Brown the hocks until dark brown in colour (there lies the secret for a successful ragoût).
  • When the meat is well browned, add the onions and stir until light brown and add the lukewarm water. Cover and simmer until the meat is tender, approximately 2 to 2 1/2 hours. Shake together in a glass jar, the flour and 1/2 cup water. Pour into the broth and cook while stirring, until a good thick consistency.
  • While the stew (ragoût) is simmering, make (1 inch or so) meatballs by mixing the ground beef, ground pork and the same spices (salt, pepper, cinnamon, ground cloves and nutmeg) and quantity used in the ragoût. Add the meatballs to the ragoût and let simmer for the time remaining, as stated above.
  • Once the pork hocks are fully cooked and the meat comes off the bone, after 2 hours or so, you can remove and discard the bones and the skin of the pork hocks and return the meat only to the ragoût before serving.
  • BROWN FLOUR is achieved by browning the white flour in a medium to hot dry pan (NO OIL) and stirring continually until the flour becomes a rich deep brown colour.
  • NOTE: BE CAREFUL NOT TO BURN THE FLOUR BY CONTROLLING THE TEMPERATURE OF YOUR PAN AND STIRRING CONSTANTLY UNTIL DEEP BROWN.
  • Serve with mashed potatoes, fresh bread and vegetables of your choice.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • ChefMarc 12 years ago
    My wife received Mrs. Benoit`s Cookbook back in the 70`s and I`ve been using this recipe and many others, I cannot tell you how all my families young and old love this for the holidays, it is true french cooking at it`s finest and recommend all to try this recipes and just combine the meatballs with the meat from the hocks in a thick sauce,, serve with cretons and fresh french crusty bread with whipped butter, ENJOY !
    Was this review helpful? Yes Flag
    " It was excellent "
    jabec ate it and said...
    This was a staple in my house growing up.
    Was this review helpful? Yes Flag

The Cook

charrm1 Gatineau, Canada

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes