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Ingredients

• RAGOÛT (pork hocks stew with pork/beef meatballs)
• 2 to 3 lbs pork hocks (feet), cut in pieces
• 1 tsp coarse salt
• 1/4 tsp pepper
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/8 tsp nutmeg
• 2 tbsp fat (Crisco, tenderflake)
• 4 to 6 cups lukewarm water
• 1 cup onions, sliced thinly
• 4 to 6 tbsp browned flour
• 1/2 cup water
• MEATBALLS:
• 2 lbs ground beef
• 1 lb ground pork
• Mixture of the same quantity and spices used in the ragoût.

Description

This Is A Typical, Traditional Quebec Meat Stew, Traditionally Served During The Holiday Season. This Recipe Is From Quebec's Most Famous Chef, Jehane Benoît. Roll The Pork Hocks…

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