FINGERLING POTATO POUTINE WITH CHILE BRAISED BEEF

Fingerling Potato Poutine with Chile Braised Beef image

Provided by Food Network

Time 4h20m

Yield 6 servings

Number Of Ingredients 36

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Ingredients

Oil, for frying
3 pounds fingerling potatoes, blanched and halved lengthwise
Salt and pepper
1 pound Chile Braised Beef, recipe follows (see Cook's Note)
1 pound shredded Mahón cheese (see Cook's Note)
1 bunch fresh parsley, minced
6 slices smoked bacon, baked until crispy and crumbled
20 to 30 whole cloves garlic, simmered in blended oil until soft
3 cups Beef Gravy, recipe follows
2 tablespoons blended oil
3 pounds beef chuck roast
Salt and pepper
6 cloves garlic
2 celery stalks, chopped
1 large carrot, chopped
1 yellow onion, chopped
1/2 cup tomato scraps or 1 tablespoon tomato paste
1/4 cup red wine
2 cups chicken stock
1 tablespoon dried oregano leaves
1 tablespoon dried thyme leaves
1 teaspoon crushed red pepper flakes
2 dried bay leaves
9 tablespoons blended oil
1/2 yellow onion, sliced
1/2 tablespoons dried oregano leaves
1/2 tablespoon dried thyme leaves
Salt and pepper
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes
1 tablespoon red wine
6 cups chicken stock
2 tablespoons beef base
1 1/2 tablespoons balsamic vinegar
1 tablespoon tamari
1/2 cup all-purpose flour

Steps:

Preheat the oven to 400 degrees F.
Heat oil in a fryer or heavy-bottomed Dutch oven to 356 degrees F. Fry the potatoes in batches until golden and crispy, about 3 minutes. Drain well, transfer to a bowl and season with salt and pepper.
Spread the potatoes in 8-ounce portions on 2 sheet trays (3 portions will fit on each tray). Top each portion with 2 to 3 ounces of the Chile Braised Beef and 2 to 3 ounces of the shredded cheese.
Bake until the cheese is melted and lightly caramelized, about 5 minutes. Using a spatula, transfer the potatoes to a serving dish. Garnish each portion with parsley, bacon and 4 or 5 cloves of the simmered garlic. Serve with the gravy on the side.
Preheat the oven to 325 degrees F.
Heat a large roasting pan over high heat, then add the oil. Season all sides of the beef liberally with salt and pepper. Sear the roast well on all sides. Transfer to a plate. Add the garlic, celery, carrots and onions to the pan.
Season with salt and pepper while stirring. When vegetables color slightly, add the tomatoes and stir for 1 to 2 minutes. Deglaze the pan with the wine and reduce. Pour in the chicken stock and bring to a simmer.
Add the oregano, thyme, red pepper flakes and bay leaves. Turn off the heat and place the roast in the liquid. Cover tightly with plastic wrap and foil. Place the pan in the oven and braise until it is fall-apart tender, 4 to 4 1/2 hours. (Check it at 4 hours.) Your kitchen will smell fantastic.
Transfer the roast to a large bowl, then strain the braising liquid into a 4-quart saucepan. Bring to a boil over high heat and reduce until it becomes thick and syrupy, about 30 minutes. Keep a close eye on the reduction near the end to prevent it from burning.
Meanwhile, shred the beef, removing any fat and connective tissue. Add the finished reduction to the shredded beef and mix well.
Heat a 2-quart saucepan over medium-high heat, then add 1 tablespoon of the oil. Add the onions, oregano and thyme and season with salt and pepper. Reduce the heat to medium and stir until the onions are light brown. Add the tomato paste and cook, stirring, for 2 to 3 minutes.
Add the red pepper flakes and deglaze with the wine. Pour in the chicken stock, increase the heat to high and bring to a simmer. Whisk in the beef base, balsamic vinegar and tamari, then simmer for 10 minutes. Strain out the solids, return the liquid to the pot and bring back to simmer.
Meanwhile, in a small bowl, whisk together the remaining 1/2 cup oil into the flour to make a roux.
Add the roux to the simmering liquid while whisking vigorously. Simmer over medium-low heat for 10 to 20 minutes, skimming off any surface foam that develops. Taste for seasoning, adding salt and pepper as desired.