Smoked meat poutine

with mustard, pickle and slaw

  • 30 min
Customer Favourite
Beef
Combine two favorite classsics from Quebec with this smoked meat poutine with mustard, pickles and coleslaw. No need to choose between the two, we created the perfect combination with this recipe.

Allergens: Dairy, Soy, Sulphite, Wheat
Recipe 2490

Ingredients

150 g
Cheese Curds
150 g
Smoked Meat
4 g
Italian Parsley
1
Pickles, Dill, Whole
600 g
Yellow Potatoes
2 tbsp
Mustard
2 tbsp
Demi-Glace Sauce Base
1/4
Savoy Cabbage(s)
1 tbsp
Vegetable Oil (not included)
30 ml
White Wine Vinegar
1 tbsp
White Sugar
Nutritional facts
Per serving
Amount / Serving
Calories
806 kcal
Total fat
25 g
Saturated Fat
14 g
Sodium
2 g
Total Carbohydrate
97 g
Fiber
11 g
Sugar
34 g
Proteins
44 g

Instructions

Recipe 2490, Step 1
1

Setup

Preheat the oven to 450°F.

Shred the cabbage. Mix in a bol with the vinegar, 2 tbsp of water (double for 4 ppl.) and the sugar. Set aside to marinate. Cut the potatoes into wedges. Chop the parsley. Cut the pickle in half.

Recipe 2490, Step 2
2

Cook the fries

Place the potato wedges on a baking sheet. Add a drizzle of oil, salt and pepper. Cook for around 25 minutes.

Recipe 2490, Step 3
3

Make the sauce

Put the demi-glace in 1 cup of water (double for 4 ppl.). Pour in a pot and bring to a boil, whisking frequently. Reduce heat to medium and let simmer for 4-5 minutes until thick. Keep warm.

Recipe 2490, Step 4
4

Reheat the smoked meat

Warm up the smoked meat in the microwave or in a dry pan over medium heat for around 3 minutes and then, coarsly chop.

Recipe 2490, Step 5
5

Plate the dish

Place the potatoes, the cheese curds, the smoked meat and the sauce in a serving bowl. Garnish with mustard, parsley and half a pickle. Serve with the slaw. Bon appétit!