Cooking A French Style Ragout Is Easy With This Recipe!

Описание: A recipe from the provence area in France. A classic slow braise ragout made using a budget friendly cut of pork shoulder. Served over fresh polenta it's even better re-heated the next day.



Ingredients:
1 1/2 lbs of pork shoulder cut to bitesize pieces
1/2 onion diced
2 carrots chopped
2 sticks celery chopped
1/2 large red bell pepper, chopped
6 oz thick cut bacon diced. I'm using a jowl bacon because it's fattier, but that's hard to find
1 small can of diced tomatoes
1 tbs dijon mustard
3 cloves garlic, minced
2 tbs smoked paprika
1 heaped tbs herbs de provence
2 tbs cooking oil or clarified butter

For the Polenta:
4+ cups worth of broth of choice
1 cup of polenta grits


Method:
➡️ chop all the vegetables and the meat into bite size pieces. Keep the bell pepper, the carrots and the celery separate
➡️ In a small pot add the bell pepper, carrots and celery pieces and just barely cover with water. Season with salt and bring to a simmer. Let simmer until "al dente"
➡️ Meanwhile heat a larger pot with your cooking oil. Sear the meat from all sides and then extract onto a plate. Try to keep the fat in the pan
➡️ In the same pan add the diced bacon. You want to render the bacon but not so far that it's crispy.
➡️ Add the diced onion and the minced garlic and sautee for a minute or two. Make sure the garlic doesn't burn
➡️ Add the mustard and the smoked paprika. Saute for another minute
➡️ Add the can of tomatoes. This takes the heat out of the pot and essentially deglazes it
➡️ Add the bay leave, the herbs de provence and the seared meat.
➡️ Turn heat down and let simmer on low, with a lid on until the meat is nice and soft. If it becomes too dry in the process, add a little water to keep things moist and prevent buring
➡️ Now add the cooked vegetables including the remaining cooking liquid.
➡️ You can either let it cool and store it in the fridge over night for the next day, or simmer it for another 10 minutes or so and serve it right away. It's better the next day.
➡️ Cook the polenta using the broth like a risotto
➡️ Serve the ragout over the polenta.
➡️ Enjoy!



Tags:
#recipe #fromscratch #cookingfromscratch #porkragout #frenchragout #ragoutrecipe