Corned Beef Poutine With Guinness Gravy Recipes

Steps:

• Heat oil until nice and hot. To determine if oil is ready, place the handle end of a wooden spoon into oil. If oil bubbles around handle then it is hot and ready. If it does not, continue to let it heat up. Once oil is ready, toss FROZEN french fries in. Allow them to cook until golden and crispy - about 4 - 5 minutes. While fries are cooking prepare gravy. Once fries are cooked, remove from pan with a slotted spoon and place on dish. Immediately add cheese curds and corned beef. Top with hot gravy.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
• Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
• Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

Steps:

• Place onion and garlic in a slow cooker. Put corned beef brisket on top. Pour in water, then add bay leaves and spice packet. Cover and cook on Low for 8 hours, adding potatoes at the 3-hour mark, carrots at the 4-hour mark, and cabbage at the 6-hour mark.
• Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
• Meanwhile, melt butter in a saucepan over medium-low heat. Stir in flour to make a roux; cook to burn out any flour taste, about 5 minutes. Whisk in, a little at a time, beef broth, Guinness®, and mustard. Stir until gravy is thick enough to coat the back of a spoon. Stir in pepper and salt.
• Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.

Steps:

• Drizzle oil into a pan over high heat. Add beef chuck. Cook and stir until juices evaporate and the beef starts to brown and stick to the bottom of the pan, 5 to 7 minutes. Add butter and reduce heat to medium; stir until butter is melted.
• Add onions, salt, pepper, and cayenne to the beef. Cook until onions are softened and golden, 2 to 3 minutes. Stir in flour. Cook and stir until flour smells like cooked pie crust, 2 to 3 minutes. Pour in broth and bring to a simmer over high heat. Bring heat back down to medium. Let simmer, uncovered, until gravy reaches your desired thickness, 15 to 20 minutes, scraping down the sides occasionally. Season with salt.
• Preheat the oven to 450 degrees F (230 degrees C). Lay fries out on a baking sheet.
• Bake in the preheated oven, turning halfway, until crispy and golden brown, 13 to 18 minutes.
• Fill a serving platter with fries. Scatter cheese curds on top. Ladle a portion of the beef gravy on top and garnish with chives.