Texas Style Slow Braised Beef Poutine

Slow-braised beef poutine done Texas style and stacked on Fraser Valley yam coins with fresh cheese curds!

Portion Size: 24 Canapés

Ingredients

  • 600 grams  Fraser Valley Yams, peeled
  • 200 grams Shallots, peeled
  • 400 grams Cardinal Meats Fully Cooked Pulled Beef au Jus
  • 400 grams Fresh Cheese Curds, cut large pieces into 0.5”x0.5” piece
  • 300 grams AP Flour
  • 150 ml Water
  • Salt
  • Pepper

Crispy Shallots

  1. With a mandoline, thinly slice the peeled shallots.
  2. In a bowl, mix 100 grams AP flour, salt and pepper. Add sliced shallots and evenly coat.
  3. Shake off excess flour and place into 350F Fryer.
  4. Fry until crisp and golden brown.
  5. Strain off excess oil and season with salt. Set aside.

Cardinal Meats Fully Cooked Pulled Beef au Jus

  1. In medium-sized pot, add Pulled Beef and 150 ml water and bring to a simmer.
  2. Let simmer 20 to 30 minutes. Hold in baine-marie.

Yam Coins

  1. Cut peeled yams into 1” thick coins.
  2. Cut yam coins, using a 1.25” plain round metal cutter.
  3. Place coins into a large pot, fill with water and a pinch of salt.
  4. Bring yam coins to a simmer and turn off. Let sit 5 to 10 mins. Coins should be 75% cooked.
  5. Strain and place onto a parchment lined baking tray and let cool in the refrigerator.

Service

  1. In a large bowl, mix 200 grams AP Flour, pinch salt & pepper. Add yam coins and gently toss.
  2. Shake off excess flour and place in 350F fryer.
  3. Fry until crisp and golden brown.
  4. Strain off excess oil and season with salt.
  5. Top with cheese curd, pulled beef and crispy shallots.

Click here for more information about Cardinal’s Pulled Beef au Jus.

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