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
Crispy french fries topped with melting cheese curds, corned beef and a tasty Guinness gravy!
ingredients
- 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
directions
- 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.
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I just fell out of my dang chair.
Wow oh wow! Look at all of that cheese!
There is not a word in that title I don't like. I've had some good poutine in the last few years, but this just looks too good to pass up!
I have no words. This is amazing!!
OH MY DELICIOUS THIS LOOKS AMAZING!!!
How perfectly timely and amazing is this!!!! Wow.
this is INSANE Kevin!! perfect indulgent treat for St Pattys Day!
That first photo just took m breath away…. awesome!
That looks seriously good :).
Rachael xx.
http://theteacozykitchen.blogspot.co.uk/
Bring it on Kevin:D
Poutine and corned beef in the same title, YUM. Look amazing! Du pays de la poutine 😉
I just un-buttoned my jeans looking at this-uh-oh is all i can say-
looks good and extremely healthy, lol!
That looks soooooo good. I'm so trying this!
Wow, you've got my mouth watering. I love everything about your recipe. Thanks for sharing.
this looks jaw-dropping good!!
Where do you get cheese 'curds'?
There is an Irish pub I go to that makes Guiness Gravy and it is so good. This looks even better!
I didn't think poutine could get any better then you went and knocked it outta the park!! Fantastic!
This is so my kinda treat!! Love all that cheese 🙂
Aug3166: You should be able to get them in the cheese section of your local grocery store or from a specialty cheese store. If you cannot find them, shredded cheddar also works really well in this.
Such a decadent and fun way to enjoy fries!
This looks so amazing! I have been thinking about it ever since I saw it yesterday…the corned beef may have to happen this weekend! 🙂
wow. there are no words. now poutine is all i can think about. and i LOVE the change from traditional corned beef for st patty's.. it can get tiring!
wow. there are no words. now poutine is all i can think about. and i LOVE the change from traditional corned beef for st patty's.. it can get tiring!
Oh my, Kevin, this just looks amazing!!
This is healthy right…lol
I know what I'm making this St.
Paddy's day. Thanks
Made this tonight (Valentine's). It was excellent I added the brown sugar earlier to the onions to help the carmelization, but as a whole, this is a great recipe. PS. I earned my CEC (Certified Executive Chef) Degree in 1998.
I’m so glad you made this and commented! I want to make it this week and I always look at comments for suggestions. With all these comments you appear to be the only person who actually MADE this dish. I agree with the comments…it looks amazing. I can’t wait to try it and I’ll keep in mind your idea of adding the sugar earlier.