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St. Paddy's Poutine

St. Paddy's Poutine
Yield: 8 Servings (12.5 oz.)

Yield: 8 Servings (12.5 oz.)

Step 3
1 lb. Beechers or similar cheese curds
1 bag Simplot Bent Arm Ale®: Beer-battered Lattice Cut Fries, Skin On 6/4.5lb
1 lb. Corned beef, thinly sliced
8 oz. Saurkraut, drained
for garnish Scallions, finely sliced on the bias
Step 1 (Guinness Gravy)
1/4 cup All purpose flour
1/2 cup Beef stock
1/4 cup Butter
1 1/2 tsp. Dijon mustard
1/4 tsp. Garlic powder
1 cup Guinness draught beer or dark beer
1/2 tsp. Salt
1 Tbsp. Worcestershire sauce
Step 2
1/2 Tbsp. Black peppercorns, whole
8 oz. Carrots, spiralized
1-2 each Garlic clove, crushed
1/2 Tsbp. Red pepper flakes
1 cup Rice wine vinegar
1/8 cup Sugar
Preparation Instructions:
Step 1
Melting the butter over medium heat add the mushrooms and saute until tender. Whisk in flour and allow it to cook for about 1 - 2 minutes, whisking constantly. Slowly add Guinness and beef stock, continuing to whisk. Add mustard, worcestershire, salt and garlic powder.
Step 2
Combine first five ingredients vinegar through garlic to a small sauce pan and bring to a boil. Add the carrots, remove the pan from the heat allow flavors to marry for 15 to 20 minutes and drain.
Step 3
For each serving; prepare 5 oz. of fries according to the package directions. Top with 2 oz. corned beef, sprinkle with 1 oz. saurkraut, 2 oz. curds, drizzle with 2 fl. oz. gravy, top with 1 oz. carrots and sprinkle with scallions.
Products used in this recipe