Request from our Canadian posters: Do you have a recipe for the beef gravy used on poutine?

M

marilynfl

Moderator
And I mean I need a recipe right down to the type of beef, how it is cooked and how to thicken it.

I don't make "meat" all that often so cuts confuse me. I can make a decent chicken broth, but have never made a beef broth.

For some unknown reason, I am CRAVING poutine, which is odd since I've only had it once. But I grew up having hot roast beef sandwiches with french fries and gravy on a weekly basis (Monday to be precise), so that's probably where my mind is going, but it's claiming an international craving.

Every other Sunday Mom made a "beef roast"--a huge hunk of meat that was bound with a cotton thread mesh and topped with an additional slab of fat. I don't even see that cut in the stores anymore. Her gravy was made from the drippings of that pan. The fries I can duplicate with organic russets. The curds will be a challenge, but the gravy is paramount.

Thank you.

 
I may be out of my league here (can't even pronounce "poutine"), but...

...the best beef broth I've ever made comes from a combination of chuck and shank, bone in.

Brown the meat well (no flour, please!), release the fond with water or diluted chicken broth and braise the meat low and slow. The resulting broth should be 90% defatted (leave a bit of fat for added flavor) and sometimes it is so strongly flavored it has to be further diluted to get it to the strength you desire.

Plenty of meat is needed though. I usually use about three to four pounds of chuck and two to three pounds of shank.

Michael

 
If you can figure out a way for me to send you curds we have a fantastic

Amish cheese factory about two miles away. The sell about ten flavors in addition to plain.

 
REC: Poutine with Guinness Gravy

I don't post much, but when I saw 'poutine' I thought of this recipe. It may not be the type of gravy you're looking for though (having just re-read your post). Haven't tried it myself yet but, oh my, it sounds good smileys/smile.gif

Poutine with Guinness Gravy

INGREDIENTS
For the Guinness Gravy
2 tablespoons butter
1/4 cup finely minced onion
2 teaspoons strong Dijon mustard (like Maille)
2 teaspoons cornstarch
1 cup chicken stock (can substitute vegetable broth)
1 cup Guinness Draught
salt and pepper to taste
To Serve
3 to 4 cups baked or fried french fries
1/2 cup cold white cheese curds

INSTRUCTIONS
1. Make the gravy. In a large saucepan, melt the butter over medium heat. Add the onions and cook for 5 minutes or until translucent. Stir in the mustard.
2. Mix 1/4 cup of the stock with the cornstarch. Set aside. Slowly stir in the remaining stock and the Guinness into the onions. Stir in the cornstarch mix and continue to cook, stirring frequently, until the gravy comes to a boil. Reduce heat slightly and simmer until it just starts to thicken (poutine gravy should be on the thinner side, but you can always make a thicker gravy with a bit more cornstarch or cooking longer). Season to taste.
Plate hot fries and top with cheese curds. Pour the gravy over the top. Serve immediately.

http://foodformyfamily.com/recipes/guinness-poutine-for-the-soul

 
Excellent info! Thanks everyone, especially fressca who came out to play and help a friend.

Larry loves beer so this would be a double treat for him.

 
You must log in or register to reply here.
Back
Top