Michael in Phoenix, I had to google "shank" for the beef gravy cut. I did mention

M

marilynfl

Moderator
that I'm not familiar with meat cuts, right?

So...will this be in the normal grocery store meat section...or will I need an authentic butcher shop to find it?

I do remember years ago I asked for "suet" to put on the top of a roast and the butcher shop did not have any to sell.

Second Q: Does the chuck need to come with bones? Or boneless? Does chuck even have bones in it?

 
Cyn, thanks for the curd offer, but I'm going to work on the gravy first to get that down. Then

I'll work on the curd portion for the Holy Trinity That Is Poutine.

 
Amen Brother. First you get down on your knees,

Fiddle with your rosaries,
Bow your head with great respect,
And genuflect, genuflect, genuflect!

Do whatever steps you want, if
You have cleared them with the pontiff.
Everybody say his own
Kyrie eleison,
Doin’ the vatican rag.

Get in line in that processional,
Step into that small confessional,
There, the guy who’s got religion’ll
Tell you if your sin’s original.
If it is, try playin’ it safer,
Drink the wine and chew the wafer,
Two, four, six, eight,
Time to transubstantiate!

So get down upon your knees,
Fiddle with your rosaries,
Bow your head with great respect,
And genuflect, genuflect, genuflect!

Make a cross on your abdomen,
When in rome do like a roman,
Ave maria,
Gee it’s good to see ya,
Gettin’ ecstatic an’
Sorta dramatic an’
Doin’ the vatican rag!

~God Bless Tom Lehrer
The Vatican Rag

 
Marilyn, I did some research on Poutine gravy and here is a cheese curd recipe

I've eaten Poutine many times in my life- I'm originally from MN, spent a lot of time up in Canada- and as I suspected, the standard Poutine gravy is the same as what we think of as gravy in the US- butter, flour, beef (or veal or chicken) stock, salt, pepper. I found these same ingredients over and over again- hardly any variance.

And here is a recipe for making cheese curds- or you can readily order them out of Wisconsin on the internet.

If you make Poutine you are in trouble- get a larger size pants. You will get hooked.

http://www.cheesemaking.com/Recipe_CheeseCurds.html

 
I don't get the adding cheese curds bit. do they melt just from the gravy? or no melt, just squeaky

 
When you use smallish curds they melt from the hot fries and the gravy. Too yummy. Oh my arteries!

 
Thanks, now I will have that song in my head all week. Everyone I work with is half my age

and there will be no explaining it!

 
Marilyn, I just saw your questions. Sorry for the delay. Hope I'm not too late.

Shank is from the lower leg of the steer (think shin bone) and is cut across the grain. What you end up with is a circular slice of meat about 3 to 6 inches across, with a small round bone in the middle. It is somewhat fatty, but makes excellent gravy/brown sauce.

If you can't find shank, just use more chuck. I like to use bone-in chuck ("chuck seven-bone roast", a.k.a. "chuck blade cut roast") as I feel you get better flavor from bone-in beef.

Hope this helps.

Michael

 
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