Pulled beef poutine with Trois Pistoles






• 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

• Peppercorn

• 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

• Salt

• Pepper



• Idaho or Yukon Gold potatoes

• Peanut or canola oil

• Salt

A participation of

Pascal Bisson




• 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.

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