Braised Beef Poutine
It’s one of Québec’s greatest contributions to satisfaction. Crispy potatoes topped with a touch of cheese sauce and tender boneless country-style beef ribs braised in their own rich gravy. Think small plate or entrée, bar snack or shared app. Anyway you serve it, it’s time to start poutine on the ritz.
Yield: 24 servings
| Braised Country-Style Ribs and Gravy: | |
Season beef with salt and pepper. In braising pan, brown beef in oil in batches. Remove beef and set aside. Add onions, celery, carrots and garlic; cook 3 to 5 minutes or until vegetables start to soften. Add wine; simmer until reduced by half. Add remaining ingredients except cornstarch and water; bring to a simmer. Cover; braise in 325°F oven 1-3/4 to 2 hours or until beef is fork-tender.
Cool; remove beef from pan and cut into 1-inch pieces. Strain and skim fat from braising liquid. Bring liquid to a boil; reduce to 8 cups. Combine cornstarch and water; add cornstarch mixture to reduced liquid. Simmer until gravy thickens. Adjust seasoning. Refrigerate beef and gravy separately until ready to use.
Yield: 18 cups country-style ribs.
8 cups gravy. | | Boneless country-style beef chuck ribs** | 12 pounds | | Bay leaves | 6 each | | Kosher salt | 2 tablespoons | | Pepper | 1 tablespoon | | Vegetable oil | 1/2 cup | | Diced onions | 6 cups | | Diced celery | 4 cups | | Diced carrots | 4 cups | | Chopped garlic | 1/4 cup | | Dry red wine | 2 cups | | Beef stock | 8 cups | | Tomato paste | 1/2 cup | | Canned tomatoes, undrained | 3 cups | | Cornstarch | 1/2 cup | | Water | 1/2 cup | | Cheese Sauce: | |
Melt butter in saucepan over low heat. Add flour; whisk 2 to 3 minutes. Slowly whisk in milk; simmer until sauce thickens. Add remaining ingredients; stir gently until cheese curds melt. Keep warm or refrigerate, covered, until ready to use and reheat as needed.
Yield: 6 cups. | | Unsalted butter | 4 ounces | | All-purpose flour | 1/2 cup | | Whole milk | 4 cups | | Coarsely chopped Cheddar cheese curds | 24 ounces | | Kosher salt | 2 teaspoons | | Garlic powder | 1/2 teaspoon | | | |
Per order:
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. Garnish with 1 tsp shredded cheese and 5 sprigs parsley. | | Prepared French fries | 48 cups | | Shredded Cheddar cheese | 1/2 cup | | Micro parsley sprigs | 120 each | | | | | | | |
* *Boneless country-style beef chuck ribs are cut from the Beef Chuck, Chuck Eye Roll (IMPS/NAMP 116D).
Nutrition information per serving: 958 calories; 53.6 g fat(15.2 g saturated fat; 18.7 g monounsaturated fat); 182 mg cholesterol; 42.7 mg sodium; 59 g carbohydrate; 6.7 g fiber; 56 g protein; 15.2 mg niacin; 0.9 mg vitamin B6; 1549 mg vitamin B12; 7 mg iron; 20 mg selenium; 3.6 mg zinc; 173 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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