• 1 Trois Pistoles or Maudite beer (341 ml)
• 800 g beef scoter
• 2 carrots, diced
• 1 garlic clove, finely chopped
• 1 onion, diced
• 2 celery stalks, diced
• 2 bay leaves
• One pinch of paprika
• 1 package of fresh curd cheese
• Fried onions
• Fresh parsley, chopped
• 200 ml Trois Pistoles or Maudite beer
• 15 ml chives, chopped
• 2 garlic cloves, chopped
• 75 ml sugar
• 75 ml balsamic vinegar
• 15 ml butter
• 300 ml cooking juice from the beer
• 45 ml tomato paste
• 1 pinch of Cayenne pepper
• 2 cloves
• 15 ml turmeric
• 2 bay leaves
• 45 ml corn starch
• 100 ml cold water
• Idaho or Yukon Gold potatoes
• Peanut or canola oil
• Sear the beef scoter, previously cut into 4 inch pieces, in a pan with butter and salt and pepper.
• Transfer the browned beef pieces in a deep/creuset dish and cover with half water, half beer. The meat must be covered with liquid.
• Add the carrots, celery, onions, garlic, bay leaves, paprika and peppercorn.
• Cover and cook for 12 hours at 200°F.
• Remove the meat and shred it while still hot.
Note : Pour the cooking juice through a sieve and let sit for 6 hours in the refrigerator. Then remove the grease and use the cooking juice in the gravy.
• In a pan, at medium heat, combine the sugar, chives and garlic and let it melt until a caramel is obtained.
• Deglaze with the balsamic vinegar, add the butter and reduce to half.
• Add the cooking juice from the beef, the beer, the tomato paste and the spices. Simmer for about 5 minutes.
• Dilute the corn starch in cold water and whip the mix into the gravy. Season and serve.
• Peel the potatoes, leaving a bit of the skin on and cut into 1 cm thick pieces. Let them sit in cold water for an hour, drain and pat dry.
• Pour the oil in a fryer or large pot and heat to 325°F. Blanch the fries for 2-3 minutes. Remove the fries from the oil and drain well.
• Heat the oil up to 375°F. Place the fries in the oil for another 4 or 5 minutes of cooking or until they are golden.
• Drain the fries and cover with a paper towel to remove excess oil
• Place the golden fries in the serving dishes.
• Place the pulled beef on the fries.
• Add the delicious curd cheese.
• Pour a generous portion of poutine gravy to complete.
Note : Garnish with fried onions or a bit of fresh parsley, finely chopped, for a very trendy gourmet look and a delight for the taste buds. Enjoy with a delicious Unibroue beer for an unforgettable experience.