Pulled Beef Poutine
Hockey playoffs! You’re gonna need some poutine.
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.
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
AuthorJulie
Preheat the oven to 275F.
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.
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.
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.
Top the fries with warm beef and sauce, cheese curds and green onion. Serve immediately.
Ingredients
Directions
Preheat the oven to 275F.
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.
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.
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.
Top the fries with warm beef and sauce, cheese curds and green onion. Serve immediately.
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!
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!
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!
Poutine AND beef? What a combo, this sounds amazing!
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So now that the Flames are on to the next series… Can you make this with duck?
Erin, yes you can make with duck. I was in Toronto in 2018 & had duck poutine at restaurant at top of CN Tower. Was delish!! Pieces of duck meat & duck gravy!
tried this recipe yesterday night – WOW WAY TO SALTY!!! Any ideas on how to cut down on the SALT taste. Please note I love my salt, I even put on pizza!
Just cut back on the salt – do it to suit your taste!
yield???
portion??