Cipâte... the true traditional way to make it

Originally, cipâte was made with wild game, but today it is mostly made with pork, beef, veal, and poultry cut into cubes. The success of the dish depends on the seasoning and also the slow cooking. A comforting old-fashioned dish from our grandmothers, regardless of the version or origin from our region of Quebec.

Here is the true traditional method to make cipâte (or cipaille).

Ingredients

• 1 ½ lb (680 g) of beef cubes
• 1 ½ lb (680 g) of pork cubes
• 1 lb (454 g) of chicken breast cubes
• 1 chopped onion
• 1 packet of Lipton onion soup mix
• 6 cubed potatoes
• 2 teaspoons (10 ml) of Bovril beef concentrate
• 2 teaspoons (10 ml) of Bovril chicken concentrate
• 1 kg of store-bought pie crust
• Pepper to taste

[ad]

Preparation

1. In a large bowl, combine the meat cubes, the onion soup, and the onion.
2. Cover and marinate in the refrigerator for 12 hours or overnight.
3. The next day, roll out 2/3 of the dough on a floured surface and cover the bottom and sides of a large roasting pan.
4. Place a layer of meat and cover with a layer of potatoes, repeat a second time.
5. In a cup, mix the Bovril beef, the Bovril chicken, and 1 cup of water. Pour the broth into the roasting pan and add water up to the potatoes.
6. Cover the cipaille with the remaining dough.
7. Bake in the oven at 400 °F (200 °C) for 20 minutes, reduce the oven to 230 °F (110 °C) and cook for 4 hours.
8. Turn off the oven and let it rest for 1 hour.
9. Cover and finish cooking at 350 °F (180 °C) for 1 hour.
10. Remove the cover for the last 10 minutes of cooking.