Short Rib Poutine

By Olivia Andrews

Short Rib Poutine
This hugely popular Canadian invention is the ultimate comfort dish. You could use chuck steak or beef shin as a substitute or omit the meat altogether and replace the beef and chicken stocks with vegetable stock to make it vegetarian.

Serves 4–6

5 medium waxy potatoes, cut into wedges
1 tbsp olive oil
1 kg beef short rib, cut into single ribs
40g butter
1 red onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
500ml chicken stock
250ml beef stock
1 tbsp Worcestershire sauce
6 thyme sprigs, tied together with string
200g melting cheese, such as provolone, raclette or mozzarella
chopped parsley or chives, to serve

If cooking in a slow cooker, arrange potatoes in the base of the slow cooker in a single layer. Heat oil in a large frying pan over medium–high heat. Season beef with salt and cook for 5 minutes until browned, then transfer to the slow cooker.
Reduce the heat to medium and add butter to the pan. Cook the onion and garlic for 3 minutes until lightly golden, then sprinkle in the flour. Cook for a minute, stirring. Gradually stir in both stocks; bring to the boil. Add Worcestershire sauce and thyme sprigs. Add to the slow cooker; cook on low for 6 hours. Remove beef and roughly shred, then return to the slow cooker and cook for another 2 hours. Remove thyme and discard. Add cheese to the slow cooker and cook for a further 15 minutes until melted.

Serve with chopped parsley or chives.

If using an oven, preheat to 170°C. Heat oil in a large, flameproof casserole over medium–high heat. Season beef with salt and cook for 5 minutes until browned, then remove and set aside.

Reduce heat to medium and melt butter in the pan. Cook onion and garlic for 3 minutes until lightly golden. Sprinkle in flour; cook for a minute, stirring.

Gradually stir in both stocks, along with 250 ml water, and bring to the boil. Add Worcestershire sauce and thyme. Return beef to the casserole and cook in the oven for 2 hours. Remove beef and roughly shred, then return to the casserole, together with the potatoes. Cook for 45 minutes until the beef and potatoes are tender. Remove the thyme and discard. Scatter the pan with the cheese and return to the oven for 5–10 minutes until melted.

Serve with chopped parsley or chives.

Recipes and images from Whole Food Slow Cooked by Olivia Andrews (Murdoch Books), AU$35/NZ$39.99.

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Main Dishes Topics

Beef

Chicken

Lamb

Pasta

Pork

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