Recipe by Fleishigs Test Kitchen

Pastrami Poutine (Dairy Free)

Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Egg
6 Hours, 30 Minutes
Diets

Ingredients

Pastrami Poutine

  • 1 and 1/2 pounds beef cheek meat

  • 2 pounds navel pastrami

  • 1 Spanish onion, diced

  • 1 carrot, diced

  • 2 stalks celery, diced

Roasted Garlic Aioli

  • 1/2 cup fresh parsley, washed

  • 1/2 cup chopped chives, washed

For Serving

  • fresh parsley, washed

  • prepared French fries (3 russet potatoes, unpeeled and scrubbed; 3 cups vegetable oil; sea salt)

Directions

1.

Preheat oven to 275 degrees Fahrenheit.

2.

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.

3.

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.

4.

To serve, place shredded meat over fries and drizzle gravy on top. Serve with roasted garlic aioli and fresh parsley.

About

This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!

Pastrami Poutine (Dairy Free)

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments