Irish Corned Beef Poutine
Celebrate St. Patrick's Day with a delightful twist on traditional Canadian poutine. This dish features crispy seasoned krinkle-cut fries draped in a savory Guinness stout gravy, infused with caramelized vegetables, shredded corned beef, and tangy cheese curds. A sprinkle of crispy bacon and fresh parsley adds the perfect finishing touch to this hearty and flavorful comfort food.
4
Servings
875
Calories
17
Ingredients
Ingredients
thick cut bacon
4 slices (cubed)
yellow onion
1 (peeled, halved, and sliced into thin 1/2 moons)
medium carrots
2 (peeled and sliced into 1/4-inch rounds)
unsalted butter
2 tablespoons
flour
2 tablespoons
Irish stout beer (Guinness)
1 (11 1/4 ounce) bottle
chicken broth
1 cup
grainy mustard
2 tablespoons
Worcestershire sauce
1 tablespoon
sugar
2 teaspoons
green cabbage
3 cups (cut into 1-inch dice)
shredded cooked corned beef
3 cups
kosher salt
1 teaspoon (plus more to taste)
ground black pepper
1/4 teaspoon (plus more to taste)
krinkle-cut French fries
2 lbs (cooked)
cheese curds
2 cups
chopped parsley
2 tablespoons
Instructions
1
In a large heavy skillet over medium heat, cook the cubed bacon until it becomes crispy, about 5 minutes. Transfer the bacon with a slotted spoon to a towel-lined plate, leaving the rendered bacon grease in the pan.
2
Return the skillet to medium heat and add the sliced onions and carrots. Stir occasionally and cook until the vegetables become soft and caramelized, about 20 minutes.
3
Add the unsalted butter to the pan and let it melt completely. Sprinkle in the flour and stir continuously for about 1 minute to form a roux.
4
Slowly pour in the Guinness stout beer and chicken broth, stirring constantly to avoid lumps. Add the grainy mustard, Worcestershire sauce, sugar, and diced cabbage.
5
Bring the mixture to a gentle simmer and cook until the cabbage becomes tender and the gravy thickens, approximately 10 minutes.
6
Stir in the shredded corned beef. Season with kosher salt and freshly ground black pepper, adjusting to taste. Keep the gravy warm over low heat.
7
Arrange the cooked krinkle-cut fries in a large serving bowl or platter. Evenly distribute the cheese curds over the hot fries.
8
Generously spoon the corned beef and gravy mixture over the cheese curds, allowing the heat from the gravy to melt them slightly.
9
Finish by garnishing the dish with the reserved crispy bacon and a sprinkle of chopped parsley. Serve immediately for best taste.
Nutrition Information
56.25g
Fat
73.75g
Carbs
32.5g
Protein
6.25g
Fiber
6.25g
Sugar
1037.5mg
Sodium
97.5mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Irish Corned Beef Poutine?
It is a St. Patrick's Day themed variation of Canadian poutine featuring crispy fries, Guinness stout gravy, caramelized vegetables, shredded corned beef, and cheese curds.
How many servings does this recipe provide?
This recipe makes 4 servings.
How many calories are in a serving of this poutine?
Each serving contains approximately 875 calories.
What type of beer is used in the gravy?
The recipe uses one 11 1/4 ounce bottle of Irish stout beer, specifically Guinness.
What kind of French fries are recommended for this dish?
The recipe calls for 2 lbs of cooked krinkle-cut French fries.
What type of cheese is used?
The dish is made with 2 cups of cheese curds.
How long should the bacon be cooked?
The cubed thick-cut bacon should be cooked for about 5 minutes until it becomes crispy.
How long does it take to caramelize the onions and carrots?
The onions and carrots should be cooked for about 20 minutes until they become soft and caramelized.
How is the roux for the gravy prepared?
Melt 2 tablespoons of unsalted butter and stir in 2 tablespoons of flour continuously for about 1 minute.
What vegetables are included in the gravy mixture?
The gravy includes yellow onion, medium carrots, and green cabbage.
Is there any added sugar in this recipe?
Yes, the recipe includes 2 teaspoons of sugar in the gravy.
How much corned beef is needed?
The recipe requires 3 cups of shredded cooked corned beef.
Does the corned beef need to be pre-cooked?
Yes, the instructions specify using shredded cooked corned beef.
How do you avoid lumps when making the gravy?
Slowly pour in the Guinness and chicken broth while stirring constantly to ensure a smooth consistency.
What is used to garnish the finished poutine?
The dish is garnished with the reserved crispy bacon and 2 tablespoons of chopped parsley.
How much fat is in one serving?
One serving contains 56.25g of fat.
What is the protein content per serving?
There are 32.5g of protein in each serving.
What is the sodium content of the Irish Corned Beef Poutine?
Each serving contains 1037.5mg of sodium.
What kind of mustard is used in the gravy?
The recipe uses 2 tablespoons of grainy mustard.
How do you assemble the poutine?
Arrange cooked fries in a bowl, distribute cheese curds over them, spoon the corned beef gravy over the top, and finish with garnishes.
How long does the cabbage take to cook?
The cabbage should simmer in the gravy for approximately 10 minutes until tender.
How much chicken broth is required?
The recipe calls for 1 cup of chicken broth.
What preparation is needed for the onion?
One yellow onion should be peeled, halved, and sliced into thin half-moons.
How much green cabbage is used?
The recipe uses 3 cups of green cabbage cut into 1-inch dice.
What is the carbohydrate count per serving?
There are 73.75g of carbohydrates per serving.
How much fiber is in this dish?
There are 6.25g of fiber per serving.
What is the preparation for the carrots?
Two medium carrots should be peeled and sliced into 1/4-inch rounds.
Why should the gravy be served hot over the cheese curds?
The heat from the gravy allows the cheese curds to melt slightly for the best texture.
How much Worcestershire sauce is added?
The recipe uses 1 tablespoon of Worcestershire sauce.
What happens to the rendered bacon grease?
The bacon grease is left in the skillet to be used for cooking the onions and carrots.