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

  1. 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.
  2. Meanwhile, deep-fry 10 oz (300 g) french fries until golden brown and crispy. Season with salt.
  3. Plate french fries and sprinkle with 2 oz (60 g) cheese curds. Spoon beef curry over top.
  4. Drizzle with 2 tbsp (30 mL) Mango-Lime Yogurt. Garnish with torn cilantro leaves and green onion.

Service

  1. 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.
  2. Meanwhile, deep-fry 10 oz (300 g) french fries until golden brown and crispy. Season with salt.
  3. Plate french fries and sprinkle with 2 oz (60 g) cheese curds. Spoon beef curry over top.
  4. Drizzle with 2 tbsp (30 mL) Mango-Lime Yogurt. Garnish with torn cilantro leaves and green onion.

Beef Cuts

Chuck

Chuck Roll 1x1" PSO1