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Corned Beef Poutine with Savory Gravy

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Corned Beef Poutine with Savory Gravy is the ultimate comfort food, featuring crispy French fries, tender shredded corned beef, gooey cheese curds, and a rich, flavorful gravy. This indulgent fusion of classic Canadian poutine and hearty flavors is perfect for game nights, parties, or a cozy meal at home.

Ingredients

  • 1 lb frozen French fries
  • 12 cups shredded corned beef (leftover or freshly prepared)
  • 1 cups cheese curds or shredded mild cheddar cheese
  • 2 tbsp unsalted butter
  • 1 shallot, finely chopped
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, finely chopped
  • ½ cup natural apple cider (unsweetened)
  • Salt and freshly ground black pepper, to taste

Instructions

  • Prepare the Fries

    • Cook frozen French fries according to the package instructions until crispy and golden.
  • Make the Savory Gravy

    • In a medium saucepan, melt butter over medium heat.
    • Add chopped shallot and sauté until translucent (about 2-3 minutes).
    • Stir in the flour and cook for 1 minute, stirring constantly.
    • Slowly whisk in the apple cider, ensuring a smooth consistency.
    • Add beef broth, thyme, and rosemary. Simmer for 5-10 minutes until thickened.
    • Season with salt and pepper to taste.
  • Assemble the Poutine

    • Place cooked French fries on a large serving platter or individual plates.
    • Evenly distribute cheese curds or shredded cheddar over the fries.
    • Scatter shredded corned beef on top.
    • Pour hot gravy over everything, allowing the cheese to melt.
  • Serve Immediately

    • Garnish with extra fresh herbs if desired and enjoy while hot.

Notes

  • Vegetarian Option: Substitute corned beef with sautéed mushrooms or roasted vegetables and use vegetable broth.
  • Cheese Variations: Try mozzarella, Monterey Jack, or smoked cheddar for a new flavor twist.
  • Spicy Kick: Add hot sauce to the gravy or sprinkle crushed red pepper flakes over the assembled poutine.