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A Canadian classic made with French fries, cheese curds and rich gravy, poutine is a dish that we had to adapt for the kosher crowd — and of course we loaded it with lots of meat.
1 and 1/2 pounds beef cheek meat
2 pounds navel pastrami
1 Spanish onion, diced
1 carrot, diced
2 stalks celery, diced
6 cloves garlic
2 tablespoons Tuscanini Tomato Paste
1 (12-ounce) bottle beer
1/2 cup water
2 cups garlic cloves, peeled
1/2 cup Gefen Olive Oil
1 cup Gefen Mayonnaise
1 teaspoon kosher salt
1/2 cup fresh parsley, washed
1/2 cup chopped chives, washed
fresh parsley, washed
prepared French fries (3 russet potatoes, unpeeled and scrubbed; 3 cups vegetable oil; sea salt)
Preheat oven to 275 degrees Fahrenheit.
Place beef cheek, pastrami, onion, carrot, celery, garlic, tomato paste, beer and water in an oven safe 9×13 dish. Cover tightly with foil and cook for six hours. Uncover and let cool. Remove meat from the pan and shred. Set aside.
To make the gravy, strain liquid from the meat and simmer in a pot for 20 minutes, until thickened. You can speed up the process by mixing in a slurry of tablespoon cornstarch dissolved in tablespoons hot water.
To serve, place shredded meat over fries and drizzle gravy on top. Serve with roasted garlic aioli and fresh parsley.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!
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