BRAISED BEEF POUTINE(ISH)
PREP TIME
Prep | 30 mins
Cook | 3.5 hours Ready in | 15 mins
BRAISED BEEF INGREDIENTS
Beef Chuck Flat | 1kg
Tomato Paste | 4 tsp
Bay Leaf | 1 leaf
Peppercorn | 1 tsp
Red Wine | 2¼
Cup Carrot | 1
Celery | 1
Stock Garlic | 3 Cloves
Rosemary | 1 sprig
Thyme | 4 sprig
Onion | 1 onion
Beef Stock or Water | enough to submerge beef
DUCK FAT FINGERLING POTATOES INGREDIENTS
Fingerling Potato | 2kg
Coarse Salt
Duck Fat, or Olive Oil | enough to cover potatoes
GARNISH
Smoked Gorgonzola | 1 tbsp per serving
Parsley
BRAISED BEEF PROCEDURE
1. Chop vegetables
2. Season Beef with salt and pepper. Sear in hot pan until a light crust has formed. Set aside
3. In the same pan, sauté vegetables, add tomato paste. Sauté for 5 mins, then add herbs and deglaze with wine. Reduce wine by about 75%
4. Combine all ingredients into a roasting pan and cover with a lid or tin foil.
5. Cook at 300F for 3 hours or until meat starts to fall apart – Once cooked remove beef, allow to cool and dice into small pieces.
6. Strain braising liquid into a pot, reduce by 60%
DUCK FAT FINGERLING POTATOES PROCEDURE
1. Melt Duck fat and place in oven safe pot (olive oil is an alternative)
2. Cut potatoes in half length wise and fully submerge in fat or oil
3. Cover pot and cook in 300F for 2 hours or until soft
4. Remove potatoes from fat, sprinkle with salt and allow to cool. Duck fat can be saved – if refrigerated
TO SERVE
Place warm potatoes in serving bowl and pour the warm braising liquid & beef on top of fingerlings. Garnish with crumbled gorgonzola and chopped parsley. Enjoy!