Slow-braised beef poutine done Texas style and stacked on Fraser Valley yam coins with fresh cheese curds!
Portion Size: 24 Canapés
Ingredients
- 600 grams Fraser Valley Yams, peeled
- 200 grams Shallots, peeled
- 400 grams Cardinal Meats Fully Cooked Pulled Beef au Jus
- 400 grams Fresh Cheese Curds, cut large pieces into 0.5”x0.5” piece
- 300 grams AP Flour
- 150 ml Water
- Salt
- Pepper
Crispy Shallots
- With a mandoline, thinly slice the peeled shallots.
- In a bowl, mix 100 grams AP flour, salt and pepper. Add sliced shallots and evenly coat.
- Shake off excess flour and place into 350F Fryer.
- Fry until crisp and golden brown.
- Strain off excess oil and season with salt. Set aside.
Cardinal Meats Fully Cooked Pulled Beef au Jus
- In medium-sized pot, add Pulled Beef and 150 ml water and bring to a simmer.
- Let simmer 20 to 30 minutes. Hold in baine-marie.
Yam Coins
- Cut peeled yams into 1” thick coins.
- Cut yam coins, using a 1.25” plain round metal cutter.
- Place coins into a large pot, fill with water and a pinch of salt.
- Bring yam coins to a simmer and turn off. Let sit 5 to 10 mins. Coins should be 75% cooked.
- Strain and place onto a parchment lined baking tray and let cool in the refrigerator.
Service
- In a large bowl, mix 200 grams AP Flour, pinch salt & pepper. Add yam coins and gently toss.
- Shake off excess flour and place in 350F fryer.
- Fry until crisp and golden brown.
- Strain off excess oil and season with salt.
- Top with cheese curd, pulled beef and crispy shallots.
Click here for more information about Cardinal’s Pulled Beef au Jus.
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