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Preparation time
1 hour
Total time:
6 hours
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Ingredients
BROTH
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3 carrots, cut into chunks
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2 celery stalks, cut into chunks
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5 mL (1 tsp.) black peppercorns
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30 mL (2 tbsp.) Épices de cru Charlevoix Tourtière Spices or El-Ma-Mia Meat Pie Spice Mix
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45 mL (3 tbsp.) maple syrup
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60 mL (1/4 cup) bourbon (optional)
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500 mL (2 cups) poultry stock
MEAT
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375 g (3/4 lb.) lardons
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1–2 pork shanks (about 1 kg or 2 lb.)
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1 pork shoulder (about 1.5 kg or 3 lb.)
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6 boneless chicken thighs
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To taste, salt and freshly ground pepper
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30 mL (2 tbsp.) white balsamic vinegar
MEATBALLS
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2 eggs, beaten
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125 mL (1/2 cup) milk
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250 mL (1 cup) fresh white breadcrumbs
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1 kg (2.2 lb.) ground pork
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60 mL (1/4 cup) coarsely chopped dried cranberries
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30 mL (2 tbsp.) Épices de cru Charlevoix Tourtière Spices or El-Ma-Mia Meat Pie Spice Mix
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500 mL (2 cups) veal stock or beef broth
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125 mL (1/2 cup) toasted flour
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4 potatoes, blanched and diced
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Directions
BROTH
- In a large pot, place carrots, celery, peppercorns, spices, maple syrup, bourbon, and poultry stock.
MEAT
- Brown lardons in a skillet and set aside. Keep fat in skillet to sear pork shanks and pork shoulder on all sides.
- Remove meat and add to broth. Make sure meat is completely submerged. If needed, add water to cover and fill pot to three-quarters.
- Bring to a boil and reduce heat to bring to a simmer. Cover and cook for 4 hours.
- In the meantime, using the same skillet, brown chicken thighs. Season with salt and pepper.
- Deglaze with balsamic vinegar.
- Transfer 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.
MEATBALLS
- In a small bowl, combine eggs and milk.
- Add fresh breadcrumbs and let stand 5 minutes.
- In a large bowl, add all meatball ingredients, including reserved lardons. Mix well and then add breadcrumb mixture. Mix to combine.
- Shape about 20 meatballs the size of a golf ball or slightly bigger.
- Brown 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.
- Once pork is cooked, transfer to a dish and let stand.
- Strain broth and pour back in pot. Remove fat from meat and pull away in chunks.
- Add 500 mL (2 cups) veal stock or beef broth to your broth.
- Add meatballs, chicken, and pulled pork.
- Bring to a boil and reduce heat.
- In a small bowl, pour 1 or 2 ladles of hot broth and dissolve toasted flour.
- Add mixture to stew and stir constantly until stew thickens.
- Add diced potatoes and simmer 30 minutes or more.
- Adjust seasoning.
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