1cuplow-sodium beef stock (can use chicken stock as well)
salt and pepper to taste
2cupsroom temperature cheese curds
1cupcorned beef brisket, diced
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.
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)
Bake fries according to instructions. Add 2 cup fries to bowl, then ½ cup cheese curds and ½ 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!