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Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: Eastern Canada
Forum Discription: From the old traditions of the Maritime provinces to the French influences of Quebec to Ontario and the edge of the prairie.
Printed Date: 05 July 2020 at 23:45

Topic: Cipaille
Posted By: AK1
Subject: Cipaille
Date 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.

2 cups flour
Salt and freshly ground black pepper

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" rel="nofollow - 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.

Posted By: africanmeat
Date Posted: 18 June 2012 at 11:58
Thanks i will try this recipe .now it is winter here it is the right time.


Posted By: TasunkaWitko
Date 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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