Irish Poutine


Ingredients


Irish Stout Braised Beef Gravy

1/4 pound Bacon

1 small to medium Yellow Onion, sliced

2 medium Shallots, cut into halves

1 1/2 pounds Beef Chuck or other Beef Roast

2 Tablespoons Flour

Salt and Pepper to taste

1 Tablespoon Olive Oil

2 oz Irish Whiskey

1/4 cup Dijon Mustard

1 bottle Irish Stout

1 cup Beef Broth

8 servings Prepared French Fries - I do Yukon Gold Potato Fries Your Way

4oz White Cheddar, thick grated

4oz Queso Quesadilla, fine grated

Chopped Parsley and Scallions, Optional

Prepare


FOR THE IRISH STOUT BRAISED BEEF GRAVY:

  • Sauté bacon over medium heat in a Dutch oven, or other similar large heavy pot, until fat is rendered and bacon is browned and crispy.

  • Transfer bacon to a towel lined plate and reserve for later.

  • Cook onion and shallot in the rendered bacon fat over medium to medium-low heat until tender, about 10 minutes.

  • Cube beef into large 2" pieces (you can reduce the cooking time by cubing smaller if you prefer).

  • Dust beef with flour, salt and pepper.

  • Transfer onion and shallot to a plate or bowl.

  • Depending on how much fat is still in the Dutch oven, add olive oil. If the pot looks dry add the oil.

  • Turn heat up to medium-high and brown meat in batches so as not to crowd the meat during browning.

  • Once the meat is all browned, set aside with the onions and shallots.

  • Deglaze the pot with the whiskey.

  • Add in beer and continue to scrape up and dissolve browned bits from the pot.

  • Whisk in mustard.

  • Add beef, onions and shallots back to the pot.

  • Pour beef brother over all and cover tightly.

  • Simmer covered for 2 hours.

  • Remove lid and stir in reserved bacon.

  • Cook uncovered over medium heat for 30 minutes to thickening the juices by reduction.

  • Using forks, pull the beef chunks into smaller pieces and shreds.


TO ASSEMBLE:

  • Place fries on a plate or in a bowl. You can either portion individually or place all fries onto one large platter.

  • Cover with cheeses.

  • Smother with HOT beef gravy.

  • Garnish with chopped parsley and scallions.



Makes 6-8 servings