Recipe

Braise Beef And Make Gravy

1. Preheat oven to 350°F. Season beef with salt and pepper. Heat oil in ovenproof pot over high heat. Add beef and cook 2 to 3 min per side or until browned. Remove to platter and reserve. Reduce heat to medium. Add vegetables and cook 5 min or until softened. Add whiskey and bring to boil. Cook 2 min, scraping bits off bottom of pan. Return beef to pot. Add enough stock to cover 2⁄3 of beef, at least 2 cups. Cover and bake for 2 1⁄2 to 3 hours or until meat is falling apart.
2. Remove meat from liquid and pull apart using 2 forks. Reserve. Strain braising liquid and discard solids. Skim fat from top and discard. Return to pot. Top up with enough extra stock to reach 2 cups if needed. Bring to boil. Combine cornstarch with 1 tbsp cold water and stir into gravy. Bring to boil, then remove from heat. Season with salt and pepper to taste.

Make Cassava Fries

1. Peel cassava with sharp knife. Cut into 3″ x 1⁄2″ batons. Bring pot of salted water to boil. Add cassava and return to boil. Reduce heat to vigorous simmer. Cook 5 min or until tender. Drain and spread out on platter to cool. Once cool, refrigerate 20 min.
2. Heat enough oil in nonstick frying pan to reach 1⁄4″ depth over medium-high heat. Fry cassava, turning as needed until golden brown on all sides, 6 to 8 mins. Remove to paper towel-lined rack and season with salt.

Assemble Poutine

1. Divide cassava fries between 4 plates. Top with cheese curds. Scatter hot shredded beef over top and pour on gravy. Sprinkle with parsley.