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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 1 (Guinness Gravy)
Ingredient Weight Measure
All purpose flour 1/4 cup
Beef stock 1/2 cup
Butter 1/4 cup
Dijon mustard 1 1/2 tsp.
Garlic powder 1/4 tsp.
Guinness draught beer or dark beer 1 cup
Salt 1/2 tsp.
Worcestershire sauce 1 Tbsp.
Step 2
Ingredient Weight Measure
Black peppercorns, whole 1/2 Tbsp.
Carrots, spiralized 8 oz.
Garlic clove, crushed 1-2 each
Red pepper flakes 1/2 Tbsp.
Rice wine vinegar 1 cup
Sugar 1/8 cup
Step 3
Ingredient Weight Measure
Beechers or similar cheese curds 1 lb.
Simplot Bent Arm Ale®: Beer-battered Lattice Cut Fries, Skin On 6/4.5lb 1 bag
Corned beef, thinly sliced 1 lb.
Saurkraut, drained 8 oz.
Scallions, finely sliced on the bias for garnish
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.
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