Meatballs and pork legs stew with Maudite beer

Name: Meatballs and pork legs stew with Maudite beer
Prep time: 1 h 20 min
Cook time: 3 h 25 min
Yield: 6
Cuisine: Québécoise
Ingredients: 3 lb. (1.3 kg) pork shanks (osso bucco) in large slices without rind; 1 teaspoon ground cinnamon; 1/2 teaspoon ground clove; 1/2 teaspoon ground ginger; 1/2 teaspoon paprika; 1/4 teaspoon nutmeg; Olive oil; 2 yellow onions, finely chopped; 3 garlic cloves, finely chopped; 2 cups of Maudite beer by Unibroue; 6 cups of water (enough to cover); 1 bay leaf; Salt and freshly ground pepper; 1/2 cup of flour; 2 cups of diced bread; 1/2 cup of milk; 1 lb. lean ground pork; 1/2 lb. lean ground beef; 3/4 cup carrot, chopped very finely; 3/4 cup celery, chopped very finely; 1 small yellow onion, chopped very finely; 2 tablespoons dried parsley; 1/2 teaspoon teas of Provence herbs; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground clove; 1/2 teaspoon dry mustard; Salt and freshly ground pepper

Preparation 1 h 20 min
Cooking 3 h 25 min
Servings 6
Freezing Absolutely

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Ingredients
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My dear friends at Unibroue asked me to concoct a comforting recipe with their beer Maudite. I immediately thought of a meatballs and pork legs stew. A friendly dish, ultra comforting and above all, spicy, just like this famous beer. As I have often mentioned, the purpose of cooking with beer is not that the dish tastes the beer used, but rather that the aromas and spices of the nectar compliment those of the dish. I hope you like it as much as me!

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Ingredients

3 lb. (1.3 kg) pork shanks (osso bucco) in large slices without rind
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon nutmeg
Olive oil
2 yellow onions, finely chopped
3 garlic cloves, finely chopped
2 cups of Maudite beer by Unibroue
6 cups of water (enough to cover)
1 bay leaf
Salt and freshly ground pepper

Ingredients for the meatballs

1/2 cup of flour
2 cups of diced bread
1/2 cup of milk
1 lb. lean ground pork
1/2 lb. lean ground beef
3/4 cup carrot, chopped very finely
3/4 cup celery, chopped very finely
1 small yellow onion, chopped very finely
2 tablespoons dried parsley
1/2 teaspoon teas of Provence herbs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon dry mustard
Salt and freshly ground pepper

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Preparation

Remove the pork shanks from the fridge 30 minutes before cooking.
In a bowl, combine cinnamon, cloves, ginger, paprika and nutmeg then mix well. Generously season the meat with salt and pepper then sprinkle the spices everywhere. Massage well to penetrate the flavours and set aside.
In a large dutch oven casserole over medium-high heat, add about 3 tablespoons olive oil and add the shanks. Sear on all sides until dark brown, about 10 to 12 minutes total. Add oil as needed. Place shanks on a plate and set aside.
Add the onions and garlic followed by a thin stream of olive oil. Cook for 5 to 6 minutes, stirring, to soften.
Deglaze with the beer and scrape the bottom to get all the flavors! Return the meat to the casserole and add the water and bay leaf. Stir, bring to a boil and then reduce to low heat. Cover and simmer for 2 hours or until meat is very tender. Stir occasionally. (Meanwhile, make the meatballs.)
Remove the meat from the broth and let cool for 15 minutes. Remove meat from the shanks, pulling it and taking care to discard the fatty parts. Put the meat back in the broth and keep warm.
For meatballs: In a skillet over medium-high heat, add the flour. Cook for 5 to 6 minutes, stirring until it becomes a caramel color. Sift the flour and separate into two equal parts. Set aside.
In a bowl, add bread and milk then toss. Soak for 2 minutes.
In a large bowl, add the soaked bread and the remaining ingredients (except the grilled flour) and season with salt and pepper generously. Mix well with your hands for 3 to 4 minutes. Form balls using about 1tablespoon at a time. Reserve in the fridge until your shanks are cooked.
Roll the meatballs in a half of the grilled flour, to cover slightly, and put in the broth.
Pour the rest of the grilled flour (the reserved part + if there are some left from the meatballs) in a large bowl with a couple of ladles of the broth then mix well to dissolve the flour. Pour into the casserole.
Bring to a boil, reduce to low heat and simmer uncovered for 1 hour, stirring occasionally. Remove the fat that accumulates on top. Serve with bread and mashed potatoes!

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Maudite, 8%, Unibroue

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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