French Canadian Ragout

Recipe by Ray G
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 4
YIELD: 4 people
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, boil hocks and all all spices.
  • Boil till all the meat is easily taken off the bones.
  • Remove all meat and eliminate the fat and whatever you dont want to eat from the hocks, this should take 1 to 1 and a half hours.
  • Discard bones and unwanted matter.
  • Set aside.
  • Stain liquid and hold till later.
  • In a fry pan, brown dry flour till it starts smelling great and turns lightly beige (dont let the flour burn) Add liquid to flour stirring constantly till you get a good constistency. Your call.
  • Pour everything in your large pot and cook till your potatoes are done adding more spices or water for your taste.
  • If anything it makes for great glue in the morning. Joking aside its a great winters rib sticking meal. Try it its delicious. MERCI.
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