Ragout de boulettes

By Joschef

Ingredients

• Cooking Methods
• 1 piece of 1 kg (2 lb) pork in the thigh or shoulder, trimmed and boneless
• 30 ml (2 tbsp.) Olive oil
• 1.25 liters (5 cups) chicken broth, about
• 3 onions, peeled and halved
• 3 carrots, cut into chunks
• 3 stalks celery, cut into chunks
• 15 ml (1 tbsp.) Peppercorns
• 2 bay leaves
• 4 cloves
• Salt and pepper
• Meatball Stew
• 180 ml (3/4 cup) unbleached all-purpose flour
• 1 ml (1/4 tsp.) Ground cinnamon
• 1 ml (1/4 tsp.) Of ground cloves
• 250 ml (1 cup) cold water
• 250 ml (1 cup) chicken broth
• 675 g (1 1/2 lb) lean ground pork
• 75 ml (1/3 cup) breadcrumbs
• 2 green onions, finely chopped
• 1 egg
• 45 ml (3 tbsp.) Milk
• 5 ml (1 tsp.) Dry mustard
• 1 ml (1/4 tsp.) Ground nutmeg

Preparation

Step 1

Cooking Methods


1.

In a large skillet, brown pork in oil. Salt and pepper. Add the remaining ingredients. Add broth as needed to cover. Bring to a boil. Cover and simmer gently for 2 hours 30 minutes to 3 hours, depending on the cut of meat, until meat falls off the fork. Strain the broth through a sieve and return to pot. You'll need 1.5 liters (6 cups). If necessary, compensate with chicken broth. Book. Discard vegetables.


2.

Untie the pork into large pieces. Refrigerate if necessary.



Meatball Stew


1.

In a cast iron skillet or regular toast 125 ml (1/2 cup) flour over medium heat, stirring, until it becomes a caramel color. Strain.


2.

In a bowl, combine flour, not roasted grilled, cinnamon and cloves. Add water and mix until a smooth paste. Add water as needed. Add this mixture to the broth, whisking, and bring to a boil, stirring with a whisk. Adjust the seasoning.


3.

In a bowl, combine remaining ingredients. Salt and pepper.


4.

With lightly oiled hands, shape each ball with 15 ml (1 tbsp.) Of the meat mixture. Place patties in As in the simmering sauce. Simmer gently for about 15 minutes. Add the meat (see note) and bake 10 minutes. Adjust the seasoning.