Poutine Topped with Pulled Beef

Clock Icon 45 minutes |
Servings: 4 |
Prep: 15 minutes |
Cook: 30 minutes

Ingredients

  • Roast beef, shredded or chopped into bite sized pieces (use 2 lb boneless cross-rib or boneless blade roast for best results)
Gravy
  • 3 Tbsp (45 mL) butter
  • 4 Tbsp (60 mL) all-purpose flour
  • 2 shallots, finely chopped
  • 1 garlic clove, minced
  • 1 cup (250 mL) reserved pot roast cooking broth*
  • 1 cans (284 mL) beef consommé
  • 3-4 springs fresh thyme
  • 1 tsp (5 mL) Worcestershire sauce
Poutine
  • 1 pkg white cheese curds
  • 1 pga (650 g) freezer French fries or wedges, prepared
  • Black pepper, to taste

Method

  1. In a large sauce pan over medium heat, create a roux with butter and flour. Mix until the flour and butter are fully incorporated, sire until the mixture darkens to a light brown.
  2. Add shallots and garlic and allow to soften.
  3. Slowly whisk in the beef consommé, allowing the roux to become fully incorporated into the liquid. You do not want lumps in the gravy.
  4. Once both cans of consommé are added, stir in the Worcestershire and thyme.
  5. Allow gravy to boil and thicken, whisk occasionally to pull gravy together.
  6. Arrange hot French fries in individual bowls.
  7. Add desired amount of cheese curds
  8. Top with chopped roast beef
  9. Ladle hot beef gravy over top of the assembled poutine.

 

Tips

*packaged beef broth can be used an alternative

 

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