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Thursday, January 9, 2014

Meat Ragout paleo and low carb recipe

find recipe here

Meat Ragout  Recipe

Serves 6 to 8
Prep Time: 1 hour.
Cooking Time: 3 hours.


  • 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;
Meat Ragout preparation


  1. 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).
  2. Bring to a boil, then reduce to a simmer and let it simmer for around 2 hours.
  3. Once the meat is well-cooked, remove from the pot.
  4. Remove the skin and some of the fat from the pork legs and break the meat apart into chunks.
  5. Keep the broth in the pot, but use a strainer or colander to remove the bay leaves and garlic.
  6. In a large bowl, combine all the ingredients for the meatballs and season to taste.
  7. Roll the meatball mixture into balls of about 1 inch in diameter.
  8. 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.
  9. In a large pot, add the pork meat, the meatballs and the broth.
  10. Add the cinnamon, clove, and allspice, and adjust the seasoning to taste.
  11. 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.
  12. Cook the ragout 20 to 25 minutes and serve.

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