Cipaille

PREPARATION TIME: 30 MINUTES + 12 h

COOKING TIME: 8 h

PORTION FOR THE BASIC RECIPE: 8

INGREDIENTS

• 1.5 kg (3 lb) mix of pork, chicken and beef cubes
• 2 large onions, thinly cut
• Salt and pepper, to taste
• 500 ml (2 cups) potatoes, peeled and cut into cubes
• 30 ml (2 tbsp.) mustard
• 30 ml (2 tbsp.) molasses
• 30 ml (2 tbsp.) concentrated beef broth
• 60 mL (¼ cup) demi-glace sauce powder
• Pie crust, to cover

PREPARATION

• Combine the meat, onions, salt and pepper and let rest in the refrigerator overnight.
• The next day, place the meat and onions in an ovenproof dish. Combine with the mustard, molasses, concentrated stock, demi-glace sauce powder and potatoes. Add water up to the top of the mixture, then cover with a pie crust.
• Cook at 375 °F, until the mixture boils, then lower the oven temperature at 250 °F. Cook for 7-8 hours. If needed, add a little water.

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