This dish is a delicious spin on a classic Canadian poutine, using flavourful Beef Masala. After slow braising a succulent Chuck Roll, the tender beef is shredded and combined with a deeply aromatic Masala curry gravy. Served over a bed of crisp, golden fries and topped with a cooling Mango-Lime Yogurt and gooey cheese curds. Serve as a shareable appetizer or reduce the portion and offer as a premium side dish.
Ingredients
Here are the following ingredients:
Slow-Cooked Beef
- ¼ cup (60 mL) canola oil
- 2 tbsp (30 mL) kosher salt
- 2 tsp (10 mL) freshly ground black pepper
- 2 tsp (10 mL) garlic powder
- 2 tsp (10 mL) ground coriander
- 2 tsp (10 mL) ground cumin
- 2 tsp (10 mL) onion powder
- 2 tsp (10 mL) smoked paprika
- 6 lb (2.7 kg) Chuck Roll
- 4 cups (1 L) beef stock (no salt added)
Masala Gravy
- 2 oz (60 g) butter
- 8 oz (250 g) finely chopped onion, 2 cups (500 mL)
- ⅓ cup (75 mL) minced garlic
- ⅓ cup (75 mL) minced ginger
- 1 cup (250 mL) tikka masala curry paste
- 1 tbsp (15 mL) brown sugar
- 6 cups (1.5 L) prepared beef gravy
- 3 cups (750 mL) passata
- 3 cups (750 mL) cream, 35%
Mango-Lime Yogurt
- 1 cup (250 mL) mango chutney
- 1 cup (250 mL) plain Balkan yogurt, 2%
- 2 tbsp (30 mL) lime zest
- 2 tbsp (30 mL) lime juice
Service
- 10 oz (300 g) frozen peas, about 2 cups (500 mL)
- 10 lb (4.5 kg) french fries, blanched
- Kosher salt
- 2 lb (1 kg) cheese curds
- ½ cup (125 mL) fresh cilantro leaves
- ½ cup (125 mL) sliced green onion
Preparation
- Warm 3 oz (90 g) shredded beef with ¾ cup (175 mL) Masala Gravy in covered skillet until heated through (add a splash of water or beef stock to loosen, if needed). Stir in 2 tbsp (30 mL) peas; cook for 1 minute.
- Meanwhile, deep-fry 10 oz (300 g) french fries until golden brown and crispy. Season with salt.
- Plate french fries and sprinkle with 2 oz (60 g) cheese curds. Spoon beef curry over top.
- Drizzle with 2 tbsp (30 mL) Mango-Lime Yogurt. Garnish with torn cilantro leaves and green onion.
Service
- Warm 3 oz (90 g) shredded beef with ¾ cup (175 mL) Masala Gravy in covered skillet until heated through (add a splash of water or beef stock to loosen, if needed). Stir in 2 tbsp (30 mL) peas; cook for 1 minute.
- Meanwhile, deep-fry 10 oz (300 g) french fries until golden brown and crispy. Season with salt.
- Plate french fries and sprinkle with 2 oz (60 g) cheese curds. Spoon beef curry over top.
- Drizzle with 2 tbsp (30 mL) Mango-Lime Yogurt. Garnish with torn cilantro leaves and green onion.
Chef's Tip
For perfect french fries, peel and cut potatoes into desired shape. Hold in cold water to prevent discolouring. Rinse, drain and dry thoroughly. Blanch in oil at 300°F (150°C) until just tender but not browned. Drain well on paper towel-lined pan. Deep-fry to order at 375°F (190°C) until golden brown and cooked through. Drain well and season.
Substitute french fries with potato wedges or waffle-cut fries.
Housemade Beef Gravy: Heat ½ cup (125 mL) canola oil and ½ cup (125 mL) all-purpose flour. Whisk in 6 cups (1.5 L) beef stock; bring to a boil. Whisk in 1 tbsp (15 mL) EACH Dijon mustard and Worcestershire sauce. Simmer for 15 to 20 minutes or until thickened. Season with salt and pepper. Yield: 4 cups (1 L)
Beef Cuts
Chuck
Chuck Roll 1x1" PSO1
