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Ham Hocks Ragout - Adapted*
2-3 lbs ham hocks
1/4 cup flour
2 large onions, diced
3 garlic cloves, minced
2 bay leaves
4 carrots, peeled and quartered
2 tsp Spanish paprika
1 tsp dried thyme
1 tsp celery powder
6 tbsp tomato paste
12 cups beef broth
1/3 cup unsalted butter
salt and pepper
2 tbsp parsley, chopped
1. In a large pot, melt the butter over medium heat. Dredge the hocks with
the flour and fry until browned on both sides. Set aside.
2. In the same pot, increase the heat to medium high and saute the garlic
and onions. Season with salt and pepper. Once softened, add the paprika,
bay leaves, celery powder and thyme. Saute for another minute.
3. Return the browned pork pieces and pour in the broth. Bring to a boil and
cover. Lower the heat and simmer for an hour.
4. Add the carrots and cook for another 30 minutes uncovered. Stir in the
tomato paste and increase the heat to medium high. Continue to cook
until the sauce has thickened and the meat is very tender.
5. Check for seasoning and add the parsley. Serve with steamed rice or
*Forlag, N.N.; Busck, A., Dining with the Danes, Denmark:2011.