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Braised Beef Poutine

Serves24
IngredientsPotatoes, Vegetables, Dairy, Meat
Day PartDinner, Lunch
Menu PartAppetizer/Small Plate
Cuisine TypeFrench
Braised Beef Poutine

Source: The Beef Checkoff 

In this twist on Québec’s infamous culinary contribution, crispy potatoes are topped with a touch of cheese sauce and tender boneless country-style beef ribs are braised in their own rich gravy. Think small plate or entrée, bar snack or shared app. 

Ingredients

Braised Beef:
12 lb. boneless country-style beef chuck ribs
2 tbsp. salt
1 tbsp. ground pepper
1/2 cup vegetable oil
6 cups diced onion
4 cups diced celery
4 cups diced carrots
1/4 cup chopped garlic
2 cups dry red wine
8 cups beef stock
1/2 cup tomato paste
3 cups canned tomatoes, not drained
1/2 cup cornstarch
1/2 cup water

Cheese Sauce:
4 oz. unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
24 oz. coarsely chopped cheddar cheese curds
2 tsp. salt
1/2 tsp. garlic powder

Potatoes:
48 cups French fries, prepared
1/2 cup shredded cheddar cheese
120 micro parsley sprigs

Steps

  1. Prepare Braised Beef: Season beef with salt and pepper.  In braising pan, brown beef in oil in batches.  Remove beef and set aside.
  2. Add onions, celery, carrots and garlic.  Cook 3 to 5 min.  Add wine; simmer until reduced by half. 
  3. Add remaining ingredients except cornstarch and water and bring to a simmer.  Cover; braise in 325°F oven for 1-3/4 to 2 hr. or until beef is tender.
  4. Cool; remove beef from pan and cut into 1-in. pieces. 
  5. Strain and skim fat from braising liquid.  Bring to a boil and reduce to 8 cups.
  6. Combine cornstarch and water.  Add mixture to reduced liquid and simmer until thickened.  Season to taste.
  7. Prepare Cheese Sauce: Melt butter in large saucepan.  Add flour and whisk 2-3 min over low heat.  Slowly whisk in milk and simmer until thickened.
  8. Add remaining ingredients; stir gently until cheese curds melt. Keep warm or reheat as needed.
  9. For each serving: Heat 3/4 cup beef in 1/3 cup gravy. Place 2 cups French fries in bowl; spoon 1/4 cup cheese sauce on top.  Spoon beef and gravy over cheese sauce and garnish with shredded cheese and 5 sprigs parsley.  

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