Pulled Beef Poutine

pulled beef poutine 2

Hockey playoffs! You’re gonna need some poutine.

browning roast
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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.

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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.

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pulled beef poutine 1

Pulled Beef Poutine

AuthorJulie

Yields1 Serving

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.

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
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9 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?

  6. Kelly
    July 4, 2018 at 11:17 am

    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!

    • Julie
      July 10, 2018 at 9:10 pm

      Just cut back on the salt – do it to suit your taste!

  7. Anonymous
    October 28, 2018 at 9:58 pm

    yield???

    • Anonymous
      October 28, 2018 at 9:58 pm

      portion??

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