January 2, 2017
Braised Beef Cassava Poutine
In this hearty poutine, fries are replaced with cassavas, which are nutty-flavored starch-tubers that cook similarly to potatoes.
Yield: Serves 4
Braise Beef And Make Gravy
- 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.
- 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
- 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.
- 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.
- Divide cassava fries between 4 plates. Top with cheese curds. Scatter hot shredded beef over top and pour on gravy. Sprinkle with parsley.