Pulled Beef Poutine

Pulled Beef Poutine

AuthorJulie

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

1

Preheat the oven to 275F.

2

Set 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.

3

Return 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.

4

When 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.

5

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

Category

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

1

Preheat the oven to 275F.

2

Set 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.

3

Return 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.

4

When 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.

5

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

Pulled Beef Poutine
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.