As fantastically good as the initial corned beef dinner is, I sometimes think that I look forward to the leftovers even more. There are just so many things that you can do with leftover corned beef and I like to try out new things every chance I get! First up on my list this year, after a required reuben sandwich , was this corned beef and Guiness gravy poutine. Poutine is a dish consisting of french fries topped with cheese curds and gravy and it is amazingly addictive and oh so good! The cheese curds start to melt under the heat of the gravy and the fries and they squeak a bit when you chew them. Since I was making the corned beef to celebrate St Patrick's Day it seemed only natural to continue the theme with the corned beef poutine and make a gravy using a popular St Patrick's Day stout, Guinnesss. I wanted the gravy to be a bit fuller so I included some caramelized onions and I seasoned it with grainy mustard and Worcestershire sauce which go particularly well with both Guinness and cheese. I have to say that this is one tasty way to enjoy some leftover corned beef and it will definitely become a staple St Patrick's Day Dish for me!
Just look at all of that melting cheese and the Guinness gravy goodness!
This corned beef poutine with Guinness gravy eats like a meal and a tasty one at that!
Corned Beef Poutine with Guinness Gravy
Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes Servings: 2
Crispy french fries topped with melting cheese curds, corned beef and a tasty Guinness gravy!
- 1 tablespoon butter or bacon grease
- 1 onion, sliced
- 1 clove garlic, chopped
- 2 tablespoons butter or bacon grease
- 2 tablespoons flour
- 2 cups Guinness or other Irish stout
- 2 tablespoons grainy mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- salt and pepper to taste
- 1 1/2 pound french fries, cooked
- 1 cup cheese curds, or shredded cheddar
- 1/2 cup corned beef, cooked, diced and warm
- Melt the better in a pan over medium-high heat, add the onions, saute until they start to caramelize, about 30 minutes, adding water or Guinness to . the pan as needed to prevent burning.
- Add the garlic and saute until fragrant, about a minute.
- Add the butter and cook until bubbling, about 1 minute.
- Add the flour and cook until it turns golden brown, about 2-4 minutes.
- Add the Guinness, mustard, Worcestershire sauce, sugar, salt and pepper, reduce the heat and simmer until it thickens, about 7-10 minutes.
- Top the fries with the cheese curds, corned beef and the Guinness gravy and enjoy.
Tip: If you cannot get cheese curds then shredded cheddar, preferably an Irish white cheddar would be an amazing replacement!