Grand-Mere’s Ragoût de Porc & Salade de Thon

My love sent me these pics to show me what I was missing.  Grand-mere has done it again.  Created a lovely luncheon for her grandchildren, and I being half-way around the world am missing out on the delicious affair.  And so, feeling left out the least I could do is share what is on the menu today and a helpful recipe below:

Ragoût de Porc, Salade de Thon and Fraises et crème

Ragoût de Porc

  • Simmered cubes of meat in beer broth. Parsnips, turnips and peppermint give an autumnal flavor to this rosemary and bay laurel.


    2 onions
    2 parsnips

    1 turnip

    2 carrots
    1/2 pepper squash
    3 potatoes
    15 mL (1 tablespoon) canola oil
    750 g (1 1/2 lb.) stewed pork cubes
    1 sprig of rosemary
    1 bay leaf
    10 ml (2 teaspoons) chopped garlic
    1 341 ml lager
    45 ml (3 tablespoons) molasses
    750 ml (3 cups) chicken stock
    Salt and pepper to taste


    • Chop the onions and cut the remaining vegetables into cubes of the same size.
    • In a saucepan, heat the oil and brown the meat with the onions.
    • Add vegetables, herbs, garlic and other ingredients.
    • Bring to a boil.
      • Cover and simmer on low heat for 45 minutes, until meat is tender.


    © 2018 RDLH