Cipbte (revised) Recipe
Ingredients:5 pounds stewing beef
5 small onions sliced thinly
1 1/2 tablespoon coarse salt (or 1 lb salt pork)
1 cup of red wine
pinch of ground cloves (or Allspice)
1/4 cup butter
1/4 cup shortening
1 teaspoon vinegar
2 1/2 cups all purpose flour
1/2 tablespoon Baking Powder
1/2 teaspoon salt
1/2 cup milk
Directions:In a large pot (preferably cast iron) combine the meat, onions, salt or salt pork, pepper and ground cloves.
Mix dry ingredients. Mix liquid ingredients and add to dry. Cut in fats. Knead dough and roll to about 1/4 to 1/2 in. thick. Cut round of dough large enough to loosely cover meat. (If desired, cut remaining dough in narrow strips and layer in middle of meat prior to last step.)
Mix wine and enough warm water to cover.
Bring to a boil in 350 degree F. oven. Reduce heat to 200 F. and cook for 4 hours. After two hours, check seasoning. If not salty enough, disolve salt in water and add to pot. If not enough juices, add water no later than 2 hours in cooking time.
This is an old French-Canadian recipe. The original recipe calls for six types of meats...venison, rabbit etc. This dish is called "Sea Pie" in certain parts of Quebec, probably because that's how English Canadians pronounced it. It's delicious. Enjoy!
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