On the Acadia side of the lands and forests, this classic of the holiday season and family gatherings is popular in Madawaska and the Appalachian region. The layers of meat (beef, pork, chicken, venison, hare or moose) and cubed potatoes follow one another to be finally covered with a layer of dough under which the flavors combine during the slow cooking in the oven. soft. A dish to cook with love!
Ingredients
2 Ibs beef cut into 1/2 to 3/4 inch cubes
2 Ibs of pork cut into 1/2 to 3/4 inch cubes
2 Ibs of chicken cut into 1/2 to 3/4 inch cubes
2 onions
6 potatoes, diced
1 envelope of onion soup
The preparation
Cut the meat into 1/2 to 3/4 inch cubes and place in a large bowl.
Cut the onions into small cubes and add to the meat.
Mix all the spices, and add half of this mixture to the meat preparation. Cover and marinate for at least 2 hours (but no more than 12 hours) in the refrigerator.
The next day, peel and cut the potatoes into cubes. Add to meat mixture. Place a row of bacon at the bottom of a fairly thick baking dish. (Crucible)
Prepare the pie crust to cover the bottom and sides of the baking dish and to place on top of the cipâte.
Then take the meat dish and pour over the dough and cover the meat with another dough.
Poke a small hole in the center of the pie crust and pour in water equal to the meat. Place a large carrot in the hole which will circulate the water.
Cover and place in a preheated oven at 325 F for 4 hours (monitor cooking).
After 3 hours of cooking, when the dough begins to turn golden brown, remove the lid and lower the oven to 300 F for about an hour or until the dough is browned, then close the oven and let it rest with the lid.
IMPORTANT
The final texture should not be liquid. It is important to cook until most of the liquid has been absorbed by the meat and the dough.
The spice mix
2 tbsp. teaspoon dried thyme
1 C. 1/2 teaspoon ground mace
4 tbsp. teaspoon savory
2 tbsp. teaspoon nutmeg
1 C. teaspoon cloves
2 tbsp. teaspoon cinnamon
4 tbsp. teaspoon dried oregano
4 tbsp. teaspoon garlic powder
*Pépé's secret: It's the seasoning! Often the cipâte is too bland -- don't hesitate to add more rather than less! In my recipe, I often add 4 tablespoons of seasoning to my meat to marinate.
