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Meat Ragout Recipe
Serves 6 to 8
Prep Time: 1 hour.
Cooking Time: 3 hours.
Ingredients
- 6 pieces of pork leg;
- 1 tsp. ground cinnamon;
- 1 tsp. ground cloves;
- 2 tsp. ground allspice;
- 2 garlic cloves, minced;
- 2 bay leaves;
- Sea salt and freshly ground black pepper to taste;
- Water or beef stock;
- Tapioca starch as needed;
Ingredients for the meatballs
- 1 lb. ground beef;
- 1 lb. ground pork;
- 1 onion, minced;
- 3 garlic cloves, smashed;
- 1 tsp. ground cinnamon;
- 1 tsp. ground cloves;
- 1 tsp. ground allspice;
- ½ tsp. ground nutmeg;
- ½ cup almond flour;
- Sea salt and ground black pepper to taste;
Preparation
- Put the pork pieces, bay leaves, and garlic in a large pot. Season to taste and cover with water or beef stock (beef stock will add more flavor to the dish).
- Bring to a boil, then reduce to a simmer and let it simmer for around 2 hours.
- Once the meat is well-cooked, remove from the pot.
- Remove the skin and some of the fat from the pork legs and break the meat apart into chunks.
- Keep the broth in the pot, but use a strainer or colander to remove the bay leaves and garlic.
- In a large bowl, combine all the ingredients for the meatballs and season to taste.
- Roll the meatball mixture into balls of about 1 inch in diameter.
- Melt some cooking fat over a medium high heat in a skillet. Sauté the meatballs until browned on all sides and set aside. You may have to work in batches.
- In a large pot, add the pork meat, the meatballs and the broth.
- Add the cinnamon, clove, and allspice, and adjust the seasoning to taste.
- Dissolve the tapioca starch in an equal amount of cold water, then thicken the sauce by adding 1 tbsp. of tapioca/water at a time until it reaches the desired consistency.
- Cook the ragout 20 to 25 minutes and serve.
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