Delicious meatball stew from Christian Bégin
Prep Time
Cooking Mode
3 carottes en morceaux
2 celeri en morceaux
5 mL (1 tsp.) tsp. poivre entières
30 mL (2 tbsp.) tbsp. Épices de cru Charlevoix Tourtière Spices or El-Ma-Mia Meat Pie Spice Mix
45 mL (3 tbsp.) tbsp. sirop d'érable
60 mL (¼ cup) cup bourbon (optionnel)
500 mL (2 cup) cup bouillon de volaille
375 g (¾ lb.) lb. lardons
1–2 jarrets de porc
1.5 kg (3 lb.) lb. échine de porc
6 cuisses de poulet désossées
taste sel et poivre noir fraîchement moulu à votre goût
30 mL (2 tbsp.) tbsp. vinaigre balsamique blanc
2 œufs battus
125 mL (½ cup) cup lait
250 mL (1 cup) cup chapelure blanche fraîche
1 kg (2.2 lb.) lb. porc haché
60 mL (¼ cup) cup cranberries séchées grossièrement hachées
30 mL (2 tbsp.) tbsp. Épices de cru Charlevoix Tourtière Spices or El-Ma-Mia Meat Pie Spice Mix
500 mL (2 cup) cup bouillon de veau ou de bœuf
125 mL (½ cup) cup farine grillée toastée
4 pommes de terre pelées et coupées en dés
3 carottes en morceaux
2 celeri en morceaux
5 mL (1 tsp.) tsp. poivre entières
30 mL (2 tbsp.) tbsp. Épices de cru Charlevoix Tourtière Spices or El-Ma-Mia Meat Pie Spice Mix
45 mL (3 tbsp.) tbsp. sirop d'érable
60 mL (¼ cup) cup bourbon (optionnel)
500 mL (2 cup) cup bouillon de volaille
375 g (¾ lb.) lb. lardons
1–2 jarrets de porc
1.5 kg (3 lb.) lb. échine de porc
6 cuisses de poulet désossées
taste sel et poivre noir fraîchement moulu à votre goût
30 mL (2 tbsp.) tbsp. vinaigre balsamique blanc
2 œufs battus
125 mL (½ cup) cup lait
250 mL (1 cup) cup chapelure blanche fraîche
1 kg (2.2 lb.) lb. porc haché
60 mL (¼ cup) cup cranberries séchées grossièrement hachées
30 mL (2 tbsp.) tbsp. Épices de cru Charlevoix Tourtière Spices or El-Ma-Mia Meat Pie Spice Mix
500 mL (2 cup) cup bouillon de veau ou de bœuf
125 mL (½ cup) cup farine grillée toastée
4 pommes de terre pelées et coupées en dés
Directions
1In a large pot, place carrots, celery, peppercorns, spices, maple syrup, bourbon, and poultry stock.
2Brown lardons in a skillet and set aside. Keep fat in skillet to sear pork shanks and pork shoulder on all sides.
3Remove meat and add to broth. Make sure meat is completely submerged. If needed, add water to cover and fill pot to three-quarters.
4Bring to a boil and reduce heat to bring to a simmer. Cover and cook for 4 hours.
5In the meantime, using the same skillet, brown chicken thighs. Season with salt and pepper.
6Deglaze with balsamic vinegar.
7Transfer chicken to an oven-proof dish and bake at 160°C (325°F) for 20 minutes. Let stand and pull away meat in chunks. Set aside .
8In a small bowl, combine eggs and milk.
9Add fresh breadcrumbs and let stand 5 minutes.
10In a large bowl, add all meatball ingredients, including reserved lardons. Mix well and then add breadcrumb mixture. Mix to combine.
11Shape about 20 meatballs the size of a golf ball or slightly bigger.
12Brown meatballs in skillet, turning constantly, and finish cooking in the oven on a baking sheet at 160°C (325°F) for 10 minutes. Set aside .
13Once pork is cooked, transfer to a dish and let stand .
14Strain broth and pour back in pot. Remove fat from meat and pull away in chunks.
15Add 500 mL (2 cups) veal stock or beef broth to your broth.
16Add meatballs, chicken, and pulled pork.
17Bring to a boil and reduce heat.
18In a small bowl, pour 1 or 2 ladles of hot broth and dissolve toasted flour.
19Add mixture to stew and stir constantly until stew thickens.
20Add diced potatoes and simmer 30 minutes or more.
21Adjust seasoning.
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