This sandwich breaks the rules. French Fries on a toasted bun covered with beer-gravy-soaked meat. It is inspired by none other than the ultimate renegade superhero, Wolverine.
Recipe courtesy of Vince Camillo
Shredded Beer Braised Beef Sandwich with Poutine
Total:
3 hr 55 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
3 hr 55 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 2 tablespoons vegetable oil
  • 4 pounds beef chuck roast
  • Kosher salt and freshly ground pepper 
  • 4 cloves garlic, sliced
  • 2 large onions, sliced (about 5 cups)
  • 3 tablespoons all-purpose flour
  • 1 bottle beer, preferably lager
  • 4 cups low-sodium beef stock
  • 1 tablespoon whole-grain mustard
  • 2 bay leaves
  • 1 pound frozen crinkle-cut French fries
  • 8 kaiser rolls, split and toasted
  • 3 cups shredded Muenster or fontina cheese

Directions

Heat the oil in a Dutch oven or large pot over medium-high heat until hot. Sprinkle all sides of the beef with salt and pepper, and then add to the pot. Sear the beef, turning with tongs until all sides are evenly browned, about 12 minutes. Transfer the beef to a plate. 

Add the garlic and onions to the pot and cook until soft and slightly browned, stirring occasionally, about 6 minutes. Stir in the flour until it coats the onions, about 30 seconds, then pour in the beer, scraping the bits off the bottom of the pot. Add the beef stock, mustard, bay leaves and 1 teaspoon salt and return the beef to the pot. Bring up to a boil, then reduce to a simmer and cover with a lid. Simmer until the meat is very tender and falling apart, about 3 hours, stirring occasionally to prevent sticking. Heat the oven to 425 degrees F. 

When the meat is almost tender, spread the fries onto a baking sheet and cook according to manufacturer's instructions until crispy. 

Remove the meat from the liquid, and let cool slightly before shredding with a fork. Discard the bay leaves from the pot. If the liquid is thin and soupy, bring to a simmer over medium heat and cook until reduced to a gravy and almost thick enough to coat a spoon, about 15 minutes. Return the shredded meat to the pot. 

To assemble the sandwiches, place a handful of French fries on the bottom of each roll, having some of them hang off the edge. Top with a heaping 1/3 cup of the cheese and 1 cup shredded meat. Ladle 1/4 cup extra gravy over, and top with the bun.

IDEAS YOU'LL LOVE

Beer Braised Beef Meatballs with Horseradish Sauce

Recipe courtesy of Rachael Ray

Beer-Braised Chicken Thighs

Recipe courtesy of Rachael Ray

Beer Braised Beef Meatballs with Horseradish Sauce

Recipe courtesy of Rachael Ray

Rosticciana (Spare Ribs) and Sausages Braised in Beer and Olives

Recipe courtesy of Debi Mazar and Gabriele Corcos

Beer Braised Rabbit

Recipe courtesy of Emeril Lagasse

Beer Braised Brisket

Recipe courtesy of Susan Vu

Beef in Beer

Recipe courtesy of Laura Calder

Beer-Braised Burgers

Recipe courtesy of Patrick Decker

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here