Corned Beef Poutine with Guinness Gravy Recipe - Chisel & Fork (2024)

FAQs

Corned Beef Poutine with Guinness Gravy Recipe - Chisel & Fork? ›

Poutine sauce is another way Canadians say gravy. I kid, I kid – but really poutine sauce is essentially a brown gravy that's make from butter, flour, stock, and spices. Like gravy, it's rich and hearty, warm and full of flavor.

Poutine sauce is another way Canadians say gravy. I kid, I kid – but really poutine sauce is essentially a brown gravy that's make from butter, flour, stock, and spices. Like gravy, it's rich and hearty, warm and full of flavor.

The basic recipe only calls for three ingredients: french fries, cheese curds, and gravy. Unless you make your gravy from scratch you also don't need any kitchen equipment beyond a standard french fry cutter and commercial deep fryer.

poutine, a Canadian dish made of french fries topped with cheese curds and gravy.

Butter: Use unsalted butter so you can control the amount of salt in the gravy. All-purpose flour: Equal parts flour and butter are combined to create a roux. This is what makes the gravy so thick and creamy! Beef broth: Use reduced sodium beef broth to prevent an overly salty gravy.

Poutine is an absolutely divine dish composed of fries topped with cheese curds and hot gravy. Though it's not officially Canada's national food (this is actually the subject of some contention), it might as well be.

Poutine can be found on menu restaurants in states along the northern border of the United States. A variant of poutine called Disco Fries is considered a classic New Jersey diner dish, using shredded Cheddar cheese or mozzarella in place of cheese curds.

Original Quebec poutine is made with white cheddar cheese curds. Although I prefer the beef gravy described here, there is also poutine gravy which I believe is a thinner chicken gravy.

Your Arteries Will Clog

High triglyceride levels are a serious repercussion of high fat content in foods, and poutine is chock full of 'em. A large poutine, incredibly high in total fat, saturated fat, cholesterol, and refined carbs, can raise the triglyceride levels in your blood for 6-12 hours after consumption.

brown sugar.

Guinness is quite bitter, and even though the bitterness does mellow a little after the stew is cooked, I add a small amount of sugar just to balance the flavours. You can use soft light or dark brown sugar. Worcestershire sauce – that magic ingredient that adds amazing flavour to just about everything.

Is Guinness gravy alcoholic? ›

When cooking with beer, the alcohol is cooked away so the food is family friendly.

Guinness's flavour derives from malted barley and roasted unmalted barley; the unmalted barley is a relatively modern addition that became part of the grist in the mid-20th century. For many years, a portion of aged brew was blended with freshly brewed beer to give a sharp lactic acid flavour.

They also serve fries with ketchup and some restaurants serves it with gravy. Banana Ketchup (ketchup made from bananas instead of tomatoes) is also a very popular french fry accompaniment in the Philippines.

In Belgium and France, as well as many European countries, mayonnaise works better than the acidic nature of ketchup that often accompanies fries in other parts of the world.

Poutine is found in the northern border regions of the United States, including New England and the larger Northeast, the Pacific Northwest, and the Upper Midwest. These regions offer further variations of the basic dish, usually by utilizing cheeses other than fresh curds, which are not widely available in the US.

The word poutine is commonly believed to have originated from the English word pudding (or as it were in French, pouding) used to describe a mixture, typically messy, of various foods. In Québec, the term poutine is slang for mess.

Montreal-style poutine is made with vegetable gravy, as in this recipe, but you can also make your favorite beef or turkey gravy. Of course, proper poutine uses cheese curds, and if you can find them do use those, but fresh mozzarella works for me. It has the same spongy quality, just maybe with a little less squeak.

Here's the gist: the two ways Italians say “sauce” in Italian are salsa and/or sugo. Both words translate as “sauce” but never as “gravy.” Ragù doesn't even translate as “gravy” but comes close enough since it involves meat which is what people really mean when they say “gravy” (my personal opinion).

Some assert that "poutine" is related to the English word "pudding," but a more popular etymology is that it's from a Quebecois slang word meaning "mess." The dish has in recent years been making inroads on American menus.