Canada Day is right around the corner and we are celebrating by sharing recipes leading up to our nation’s holiday from destinations right at home. Welcome to Traveling Tastebuds, Canadian Edition. We are exploring Calgary first with Canada’s favourite food – poutine. Of course, since we are in Calgary, the recipe is Braised Alberta Beef Short Rib Poutine With Smoked Bacon & Crispy Onions from Codo Agave Social House at Delta Hotels by Marriott Calgary Airport In-Terminal.
With the Ace Casino, the Calgary Zoo, TELUS Spark Science Centre and Cross Iron Mills Outlet Mall all close by and downtown Calgary just a 20 minute ride away, this hotel is ideally located. Plus, you can try Executive Sous Chef Chi How Kit’s Braised Alberta Beef Short Rib Poutine With Smoked Bacon & Crispy Onions.
Until you are able to try the short rib poutine in person, here is the recipe:
For the Short Ribs:
- 1kg beef chuck flat boneless
- 2tbsp canola oil
- ¼ c chopped onion
- ¼ c chopped carrot
- ¼ c chopped celery
- 1c red wine
- 2c beef stock
- ¼ tsp thyme
- 2 bay leaves
- Salt & pepper
For the Fries:
- 2lbs potatoes, preferably russet
- 2L canola oil for frying
- salt to taste
For the Gravy:
- 2tbsp cornstarch
- Braising liquid from the short rib
For the crispy onions:
- 1 large onion, peel & slice thin
- ½ c cornstarch
- 300g Quebec cheese curds
- 1/4c chopped chives
- ½ c cooked smoked bacon & chopped
For the Short ribs:
Preheat the oven to 325F.
Season the short ribs on all sides. In a large frying pan, sear the short ribs over medium-high heat with the canola oil until browned on all sides. Remove from the frying pan and set aside in a roasting pan.
Add the chopped vegetables to the frying pan and cook on medium heat until softened. Add the vegetables to the roasting pan and discard the oil from the frying pan. Deglaze the frying pan with half of the red and add it to the roasting pan.
Add the herbs, rest of the red wine and beef stock to the roasting pan. Cover with aluminum foil. Place in the oven and braise until the meat becomes soft and tender. When the meat is tender, which should take 2-2.5 hours, let it cool and shred the meat. Set aside, keeping the meat warmed, until needed while making sure to save the pan drippings for the gravy.
For the gravy:
Strain out the fat, herbs and vegetables from the short rib pan drippings and discard them. Bring the liquid to a boil in a small pot. In a small bowl, whisk together the cornstarch and cold water. Whisk the corn starch slurry into the boiling liquid and stir for a few minutes until thickened. Check the seasoning. Set aside until ready to use.
For the crispy onions:
Dredge the sliced onions with the cornstarch and deep fry until crispy & golden brown. Remove from fryer and layout on a paper towel to absorb excess oil. Season with salt.
For the fries:
Fill a deep fryer with the canola and preheat to 325F. Peel the potatoes and cut into fries.
Fill a large bowl with cold water. Rinse the fries thoroughly, then drain. Repeat twice more to ensure that all of the excess starch is removed.
Dry the fries thoroughly, and par-cook them in the fryer for 5-7 minutes, or until they’re cooked through. Remove from the fryer and spread out on a baking sheet to let cool completely. Raise the heat of the fryer to 350F. Just before serving, cook the fries for 3-5 minutes, or until golden brown & crispy. Remove to a paper towel-lined bowl and season with salt.
To assemble the short rib poutine:
Layer the fries in a bowl with chunks of short rib and cheese curds. Add the chopped bacon and ladle generously with the hot gravy. Garnish with the chives, crispy onions and serve immediately.
If you’re vegetarian, you can skip the beef short ribs & bacon and use a vegetable stock for the gravy instead!