Slow Cooked Jong Po Beef Poutine
A traditional Pekinese sauce used to re-create the family favourite, Deep Fried Spicy Chilli Beef. In this recipe we have created our own version of the Canadian dish Poutine, which consists of French fries and cheese curds topped with brown gravy. In our version we top French fries with beef brisket which has been slow cooked for 4 hours in stock, beer and Taste Jong Po sauce until tender. Finished off with Goats curd or cream cheese and pickled gherkins. Sweet, sour and spicy with a hint of creaminess.
INGREDIENTS
| Ingredients | |
|---|---|
| 1tbsp | Cooking oil |
| 2.5kg | Piece of beef brisket |
| 3 | Medium onions, sliced |
| 1 | 220g Pack Keejay’s Jong Po sauce |
| 650ml | Beef stock |
| 1 | 400g can chopped tomatoes |
| 750g | Frozen French fries |
| 150g | Goats curd or cream cheese |
| A large handful of pickled gherkins, sliced |
method
Prep time 5 min
Cooking time 4 hours 15 mins
Heat the oil in a medium casserole dish over a medium heat. Brown the brisket all over then set aside. Cook the onions for 10 min or until lightly browned. Add the brisket back to the pan along with the stock, beer and BBQ sauce, bring to the boil, cover and simmer gently for 4 hours or until tender.
Cook the fries according to pack in structions. Shred the brisket using two forks then serve on top of the chips, along with a few dots of the goats curd and the gherkins.
