If you love the classic Canadian poutine, but are wanting to put a little Irish twist on it, then this corned beef poutine with Guinness Gravy is perfect during March.
Poutine is one of those comfort dishes for me that I just don’t have very often, because frankly it isn’t too healthy for you. It seems like the best tasting meals just aren’t very good for you. Oh well! If you’ve never had poutine you are missing out. It is the quintessential Canadian dish. In writing this post, I did some research and it actually originated in Quebec in the 1950s.
So with some leftovers from St. Patrick’s Day, I figured why not put an Irish twist on this Canadian classic. The corned beef with the Guinness gravy gives it a great flavor that had Lauren and I coming back for more. Yes I realize this is a week after St. Patrick’s Day so if you’re already out of leftovers, then just save this for next year! Or you can just make this corned beef poutine whenever you desire. You don’t need a holiday to justify this.
What Ingredients are this Corned Beef Poutine Recipe?
- Corned beef brisket
- Unsalted butter
- Produce – sweet onion and garlic
- All-purpose flour
- Guinness beer
- Beef stock
- Dijon mustard
- Worcestershire sauce
- Salt and black pepper
- Fries
- Cheese curds
How to Make Corned Beef Poutine:
- Place corned beef in slow cooker and cook on high for 8 hours.
- Cook onions and garlic in butter and then add flour.
- Slowly whisk in Guinness, beef stock, mustard and Worcestershire sauce.
- Shred corned beef.
- Cook frozen french fries according to package instructions.
- Simmer Guinness gravy for 10 minutes until thickened and then assemble corned beef poutine.
What is Poutine?
The original poutine consisted of French fries with cheese curds and topped with a brown gravy. And while there is nothing wrong with that, what makes poutine so great is you can really add whatever you want to it, just as long as it has those 3 standard ingredients. It’s also one of those dishes that can be enjoyed as an appetizer or entree.
Other Recipes with Guinness:
Corned Beef Poutine with Guinness Gravy
Ingredients
Corned Beef
- 2 lbs corned beef brisket (with spice packet)
- 4 cups water
Guinness Gravy
- 3 tbsp unsalted butter
- 1/2 cup sweet onion, finely diced
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 1 (11.2 oz bottle) Guinness Draught Stout
- 1 cup low-sodium beef stock (can use chicken stock as well)
- 1 tbsp Dijon mustard
- 1/2 tbsp Worcestershire sauce
- salt and pepper to taste
Poutine
- 4 cups crispy fries
- 2 cups room temperature cheese curds
- 1 cup corned beef brisket, diced
Instructions
Corned Beef
- Place corned beef in slow cooker. Add just enough water where beef is covered. Add spice packet. Cook on high for 8 hours. When ready, drain water and dice brisket. Keep warm for poutine.
Guinness Gravy
- Melt butter in medium sauce pan over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add flour and cook for 1 minute, stirring constantly.
- Add the Guinness, chicken stock, mustard, and Worcestershire sauce. Bring to boil and then simmer for 10 minutes, until it starts to thicken. Adjust taste with salt and pepper. If it needs to be thickened, whisk some cornstarch with chicken stock before adding. (You don't want super thick gravy for poutine)
Poutine
- Bake fries according to instructions. Add 2 cup fries to bowl, then 1/2 cup cheese curds and 1/2 cup corned beef. Add remaining fries, cheese curds and corned beef. Ladle on 1 cup gravy or more depending on how much you want. Enjoy!
Holy cow that looks good!