Pulled Beef Poutine

pulled beef poutine 2

Hockey playoffs! You’re gonna need some poutine.

browning roast
pulled beef poutine 8

Rather than make a packet of gravy (St Hubert is authentic), I like to just go ahead and make a big pot of sloppy pulled beef, which generates its own gravy. You’ll need a pot roast or brisket – something that has tons of tough connective tissues that requires a low, slow braise to break down. At the end it will be ultra-tender and flavourful, soft enough to pull apart with forks.

pulled beef poutine 4
pulled beef poutine 5

Leftovers make for good sandwiches, served on soft white buns. I figure when I do a roast I may as well do a big one and have leftovers – it takes exactly the same amount of time and effort, with leftovers to keep in the fridge or freeze for another day.

pulled beef poutine 3
pulled beef poutine 1

pulled beef poutine 2
pulled beef poutine 2

Pulled Beef Poutine

Recipe link

  

April 16, 2015

This works just as well in the slow cooker - brown it first if you like, or just toss it all in - and you can get away with cutting back on the stock by half or more.

  • Makes: Serves 4, with extra beef left over for sandwiches.

Ingredients

1 cup cheese curds

green onions, chopped

Beef

canola or olive oil, for cooking

2-3 lb. beef pot roast, such as blade, cross rib or brisket

salt and pepper

1 onion, halved and thinly sliced

2-3 garlic cloves, crushed

1 cup beef stock

1/2 cup barbecue sauce

1/4 cup red wine (optional)

1/4 cup Worcestershire sauce

Potato wedges

3-4 russet or Yukon gold potatoes, scrubbed and cut into thin wedges

canola oil

salt

Directions

1Preheat the oven to 275F.

2Set a heavy, ovenproof pot over medium-high heat and add a drizzle of oil. Pat the beef dry with paper towel and sprinkle with salt and pepper; brown the meat on all sides in the pot. Push it to the side (or remove it and set it aside) and add the onion to the pot; cook for a few minutes, until starting to turn golden. Add the garlic and cook for another minute.

3Return the meat to the pan and add the stock, barbecue sauce, wine and Worcestershire. Cover and braise in the oven for 3 hours - or put everything into a slow cooker and cook on low for 7-8 hours.

4When the meat is done, pull it apart with two forks right in the pot, and turn the oven up to 425F. Put the potatoes on a heavy baking sheet, drizzle generously with oil, toss with your hands to coat the wedges well and spread out in a single layer. Sprinkle with salt. Bake for 15-20 minutes, or until golden.

5Top the fries with warm beef and sauce, cheese curds and green onion. Serve immediately.

Makes: Serves 4, with extra beef left over for sandwiches.
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5 comments on “Pulled Beef Poutine

  1. colesangel
    April 17, 2015 at 10:21 am

    I’m not sure I’d get to the poutine part….I’d just eat the pulled beef with my fingers out of the pot! Just reading this made me drool, yum!

  2. Tanya
    April 17, 2015 at 5:19 pm

    Made this tonight for the Sens and Habs game 2. It was good, the beef was so yummy. The only thing I would make differently, make more sauce and thicken it so it’s more gravy like. Being a quebecer it’s all about the gravy. Go Sens Go!

  3. Natasha | Ok, Last Bite
    April 18, 2015 at 12:36 am

    oof, my mouth is watering just looking at that beef! plus, poutine has to be the tastiest of all comfort foods, and you’re killing it with this rendition. those fries look DREAMY!

  4. Rocky Mountain Decals
    April 21, 2015 at 12:46 pm

    Poutine AND beef? What a combo, this sounds amazing!

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  5. Erin B
    April 28, 2015 at 3:41 pm

    So now that the Flames are on to the next series… Can you make this with duck?

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