French Canadian Christmas Food Recipes

FRENCH CANADIAN RAGOUT (FRICOT)

Steps:

• 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.