Newcastle Brown Ale-Braised Short Rib Poutine

Ingredients:

Fries

·      4 large russet (baking) potatoes

·      8 cups vegetable oil

Newcastle Brown Ale Gravy

·      3 tablespoon unsalted butter

·      3 tablespoons minced shallot

·      1/2 cup Newcastle Brown Ale

·      1 tablespoon water

·      3/4 teaspoon cornstarch

·      1 cup beef or veal demi-glace

·      1 teaspoon coarsely cracked black pepper

·      Salt and pepper

 

·      5 oz cheese curds

·      beer braised short ribs (recipe follows)

Directions:

Preparation: Wash and clean potatoes; cut lengthwise into 1/4-inch sticks. Rinse potatoes in cold water until water runs clear; drain and pat dry until water is absorbed.

Pour enough oil into a large heavy bottom pan to submerge 1 cup of potatoes by 1/2 inch (about 8 cups in a 5 quart pot). Heat oil to 375 degrees F.

To make sauce: Place butter in large heavy bottom saucepan and cook until browned and fragrant. Add shallots, cook and stir until soft and translucent, about 2 minutes. Add Newcastle Brown Ale, bring to a boil and reduce by half, about 3-5 minutes. In the meantime, stir together water and cornstarch until mixture is well combined for a slurry. Add 1 cup of beef broth into Newcastle mixture and bring to a boil. Stir in cornstarch slurry and bring to a boil once more; cook and stir until sauce thickens, about 2-3 minutes.

Remove from heat, add salt and pepper to taste.

To make fries: Heat oven to 200F. Line two baking sheets with paper towels; set aside.  Fry potatoes in batches, stirring occasionally until golden, about 5-6 minutes. With a slotted spoon, transfer fries to paper towel lined baking sheet and transfer to heated oven to keep warm. Make sure oil is returned to 375 degrees before frying next batch.

To serve: Plate fries, layer with cheese curds, gravy and short ribs.

Newcastle Brown Ale-Braised Short Ribs

•      4 lb. beef short ribs, cut into 4-inch pieces

•      2 teaspoons kosher salt

•      2 teaspoons pepper

•      1 teaspoon dry mustard

•      3 tablespoons canola oil

•      2 large shallots, minced

•      1 cup chopped yellow onion (about 1 onion)

•      1 cup chopped carrots (about 2 large carrots)

•      1 cup chopped celery (about 2 celery ribs)

•      2 teaspoons fresh thyme

•      2 bay leaves

•      1 1/2 teaspoon cumin

•      1 teaspoon dry mustard

•      1 teaspoon smoked paprika

•      2 tablespoons tomato paste

•      1 14 oz. beef broth

•      2 bottles Newcastle Brown Ale

•      1 14oz. can diced tomatoes (do not drain)

Instructions:

Cut and separate ribs into four pieces; pat dry. Mix together dry mustard, salt and pepper. Rub seasoning onto ribs.

Heat oil in a heavy bottom pot over high heat, quickly brown all sides of ribs (make sure not to crowd ribs when browning). Transfer meat and to a large plate; set aside.

Heat 3 tablespoon canola oil over medium high heat. Add shallots, carrots, celery, and bay leaves to pot and cook over medium heat, stirring occasionally, until vegetables begin to soften, about 3-5 minutes. Stir in cumin, dry mustard, smoked paprika and tomato paste. Add broth, beer, and tomatoes, then add ribs with any juices and bring to a boil.

Heat oven to 375 degree F. Cover pot and transfer to lower third rack. Braise until meat is fork tender, 2 to 2 1/2 hours.

Remove from oven, skim off fat and discard bay leaves. Separate and shred meat away from bones.

 

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