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Cipaille

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AK1 View Drop Down
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Joined: 10 April 2012
Location: Ontario, Canada
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Topic: Cipaille
    Posted: 17 June 2012 at 21:13
A Meat & pastry casserolle from Quebec.

SERVES 8 - 10

The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.

FOR THE PASTRY:
2 cups flour
Salt and freshly ground black pepper

FOR THE FILLING:
3 lbs. boneless beef shoulder, cut into 1'' cubes
1 lb. boneless pork shoulder, cut into 1'' cubes
1/2 lb. boneless veal shoulder, cut into 1'' cubes
1 lb. boneless new york strip venison, cut into 1'' cubes
2 large white onions, peeled and thickly sliced
4 russet potatoes, peeled and thickly sliced
4 tbsp. chopped fresh parsley
Salt and freshly ground black pepper
2 cups dry red wine
6-8 cups Chicken Stock

1. For the pastry: Put flour in a large bowl, and generously season with salt and pepper. Sprinkle in up to 13 tbsp. water, stirring with a fork until dough begins to hold together. Gather dough into a rough ball, transfer to a lightly floured surface, and knead until slightly smooth, about 5 minutes. Roll out one-third of the dough into a 1/4''-thick rectangle, and cut into 8 squares. Roll out remaining dough so that it fits inside a large pot with a lid.

2. Preheat oven to 300º. For the filling: Mix together beef, pork, veal, and venison in a bowl; then put one third of the meat mixture into the pot. Arrange one-third of the onions over meat; then add one third of the potatoes. Sprinkle one third of the parsley over potatoes, and season to taste with salt and pepper. Arrange half of the squares of pastry on top, making sure squares do not touch. Repeat layering twice, ending with onions, potatoes, parsley, salt, and pepper. Cover with large piece of pastry. Prick top of dough all over with a fork.

3. Pour wine and stock over pastry, making sure liquid seeps down into stew, cover, and bake. After 4 hours, add more stock if sauce is very thick, and continue baking until meat is very tender, 1 1/2 hours more. Remove lid, and bake until crust browns, about 30 minutes.

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africanmeat View Drop Down
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Joined: 20 January 2012
Location: south africa
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 18 June 2012 at 11:58
Thanks i will try this recipe .now it is winter here it is the right time.
Ahron
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TasunkaWitko View Drop Down
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Location: Chinook, MT
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 June 2012 at 11:19
this looks really good, and easy ~ i wish veal was something we could get around here, but perhaps extra venison would make a substitute?
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