French Canadian Ragout (Fricot)
- Ready In:
- 3hrs 30mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 6 -8 pieces pork legs (Top meaty part)
- 1 large onion, studded with
- 8 -9 cloves
- 2 bay leaves
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- water, to cover by about 2 inches
-
MEATBALLS
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, chopped finely
- 2 -3 garlic cloves, finely chopped
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1 pinch ground nutmeg
- salt and pepper
- 2 slices bread, without crust soaked in a little bit of milk and squeezed dry
- 1 egg, slightly beaten
-
TO THICKEN RAGOUT
- 1 1⁄2 - 2 cups of browned flour (home made or commercial if available, but home made is better)
directions
- 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.
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Reviews
-
Being a french Canadian I serve this every year between Christmas Eve to New years. ( we don't add cinnamon but do add ( to taste -savory) this is a company worthy dish and goes very well with mashed potatoes, egg noodles . but you really want a good fresh bread to get all that amazing sauce. ( We used pork hocks)
RECIPE SUBMITTED BY
Olha7397
Canada