Poutine for dinner! Yep, nevermind that the base is French fries, and sure I could have baked them, but no—especially, not after I made the beer braised short ribs. Something that is pretty awesome on it’s own or served over some creamy polenta if you have to skip the fries.
The poutine is where it’s at! Seriously. You are going to love it even more because I swapped the usual brown gravy for a Newcastle Brown Ale gravy. The beer gives it another dimension and also makes the ensemble seem not so heavy.
Sure this recipe takes a little more time than, say, take-out, but it’s worth it. Start by making the beer-braised short ribs a day ahead then the poutine sauce hours before, so that when you are ready to eat, the fries are all that’s needed.
And if you are really adverse to deep-frying out of laziness, buy the fries. Want to avoid the calories? Bake the fries. Want a non-carb option? Do root fries—fried or baked—you have choices.
See, plenty of options, so now you have no excuse—go get your poutine on! Whatever you do, don’t skip the Newcastle Brown Ale, America’s number one brown ale. It’s the easy way to take dishes like this from good to great.
To help you along, Newcastle Brown Ale is running a contest for a $200 VISA gift card. To enter: (1) Share your own recipe idea using the hashtag #NewcastleChefContest (2) Share a photo of yourself enjoying a Newcastle Brown Ale while cooking your favorite meal and hashtag it with #NewcastleChefContest for a chance to win the prize pack.
*This is a sponsored post from Newcastle Brown Ale. However all content and opinions expressed here are my own.
- · 4 large russet (baking) potatoes
- · 8 cups vegetable oil
- Newcastle Brown Ale Gravy
- · 3 tablespoon unsalted butter
- · 3 tablespoons minced shallot
- · 1/2 cup Newcastle Brown Ale
- · 1 tablespoon water
- · 3/4 teaspoon cornstarch
- · 1 cup beef or veal demi-glace
- · 1 teaspoon coarsely cracked black pepper
- · Salt and pepper
- · 5 oz cheese curds
- · beer braised short ribs (recipe follows)
Preparation: Wash and clean potatoes; cut lengthwise into 1/4-inch sticks. Rinse potatoes in cold water until water runs clear; drain and pat dry until water is absorbed.
Pour enough oil into a large heavy bottom pan to submerge 1 cup of potatoes by 1/2 inch (about 8 cups in a 5 quart pot). Heat oil to 375 degrees F.
To make sauce: Place butter in large heavy bottom saucepan and cook until browned and fragrant. Add shallots, cook and stir until soft and translucent, about 2 minutes. Add Newcastle Brown Ale, bring to a boil and reduce by half, about 3-5 minutes. In the meantime, stir together water and cornstarch until mixture is well combined for a slurry. Add 1 cup of beef broth into Newcastle mixture and bring to a boil. Stir in cornstarch slurry and bring to a boil once more; cook and stir until sauce thickens, about 2-3 minutes.
Remove from heat, add salt and pepper to taste.
To make fries: Heat oven to 200F. Line two baking sheets with paper towels; set aside. Fry potatoes in batches, stirring occasionally until golden, about 5-6 minutes. With a slotted spoon, transfer fries to paper towel lined baking sheet and transfer to heated oven to keep warm. Make sure oil is returned to 375 degrees before frying next batch.
To serve: Plate fries, layer with cheese curds, gravy and short ribs.
Newcastle Brown Ale-Braised Short Ribs
• 4 lb. beef short ribs, cut into 4-inch pieces
• 2 teaspoons kosher salt
• 2 teaspoons pepper
• 1 teaspoon dry mustard
• 3 tablespoons canola oil
• 2 large shallots, minced
• 1 cup chopped yellow onion (about 1 onion)
• 1 cup chopped carrots (about 2 large carrots)
• 1 cup chopped celery (about 2 celery ribs)
• 2 teaspoons fresh thyme
• 2 bay leaves
• 1 1/2 teaspoon cumin
• 1 teaspoon dry mustard
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 1 14 oz. beef broth
• 2 bottles Newcastle Brown Ale
• 1 14oz. can diced tomatoes (do not drain)
Cut and separate ribs into four pieces; pat dry. Mix together dry mustard, salt and pepper. Rub seasoning onto ribs.
Heat oil in a heavy bottom pot over high heat, quickly brown all sides of ribs (make sure not to crowd ribs when browning). Transfer meat and to a large plate; set aside.
Heat 3 tablespoon canola oil over medium high heat. Add shallots, carrots, celery, and bay leaves to pot and cook over medium heat, stirring occasionally, until vegetables begin to soften, about 3-5 minutes. Stir in cumin, dry mustard, smoked paprika and tomato paste. Add broth, beer, and tomatoes, then add ribs with any juices and bring to a boil.
Heat oven to 375 degree F. Cover pot and transfer to lower third rack. Braise until meat is fork tender, 2 to 2 1/2 hours.
Remove from oven, skim off fat and discard bay leaves. Separate and shred meat away from bones.