Description
Loaded Poutine with Pulled Beef and Sunny-Side Eggs
Ingredients:
For the Pulled Beef:
2 lbs beef chuck roast
1 tbsp olive oil
1 cup beef broth
1 onion, sliced
2 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tsp paprika
Salt and pepper to taste
For the Gravy:
2 tbsp butter
2 tbsp all-purpose flour
1.5 cups beef broth
1 tsp soy sauce
Salt and pepper to taste
For Assembly:
4 cups crispy French fries
4 sunny-side-up eggs
Fresh parsley, chopped
Instructions:
Prepare the Pulled Beef:
Heat olive oil in a large skillet or pot over medium heat. Season the beef with salt, pepper, and paprika. Sear on all sides until browned. Transfer to a slow cooker or pot, add beef broth, onion, garlic, and Worcestershire sauce. Cook on low for 6–8 hours (or 3–4 hours on high) until the beef is tender and shreddable. Shred the beef and set aside.
Make the Gravy:
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to make a roux. Slowly add beef broth while whisking to avoid lumps. Stir in soy sauce and season with salt and pepper. Simmer until thickened.
Cook the Eggs:
In a non-stick skillet, cook eggs sunny-side-up until the whites are set but the yolks remain runny.
Assemble the Poutine:
Arrange crispy French fries on a large plate. Layer with shredded pulled beef and drizzle generously with the warm gravy. Top with sunny-side-up eggs.
Garnish and Serve:
Sprinkle fresh parsley over the dish and serve immediately.
This indulgent poutine is a hearty combination of crispy fries, savory pulled beef, rich gravy, and perfectly cooked eggs. Perfect for brunch or comfort food cravings!
Step-by-Step Guide
Follow these detailed steps for the best results. First, pat the beef chuck roast dry with paper towels before seasoning; this ensures a better sear. For the slow cooker step, if you don’t have one, use a Dutch oven or heavy pot with a tight-fitting lid and cook in a 300°F oven for 3-4 hours. When making the roux for the gravy, cook it until it turns a light golden brown for a deeper flavor. For the fries, bake or fry them until extra crispy so they hold up under the gravy. Assemble just before serving to maintain texture.
Serving Suggestions
This rich dish is a meal in itself, but it pairs wonderfully with a simple, crisp side salad to cut through the richness. For a brunch gathering, serve with mimosas or a bold Bloody Mary. To elevate the presentation, serve on individual cast-iron skillets or large, warm plates. Offer hot sauce or extra gravy on the side for guests who prefer more spice or sauciness.
How-to Summary
In short: Season and sear beef, then slow-cook with broth and aromatics until shreddable. Prepare a simple gravy by making a roux with butter and flour, then whisking in broth. Cook fries until crispy and eggs sunny-side-up. Assemble by layering fries, beef, and gravy, then topping with eggs and parsley. Serve immediately.
Frequently Asked Questions
Can I make any components ahead of time? Yes. The pulled beef and gravy can be made 1-2 days in advance and stored separately in the refrigerator. Reheat gently before assembling. Cook the fries and eggs fresh.
What cut of beef can I substitute for chuck roast? Beef brisket or short ribs are excellent alternatives, offering similar fat content and tenderness when slow-cooked.
How can I make this recipe gluten-free? Use a 1:1 gluten-free flour blend or cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp cold broth) to thicken the gravy.
My gravy is too thick/thin. How can I fix it? If too thick, whisk in additional broth, a tablespoon at a time. If too thin, simmer longer to reduce, or create a small additional slurry of flour and water to whisk in.
Can I use store-bought gravy? You can, but homemade is highly recommended for flavor. If using store-bought, choose a rich beef gravy and consider enhancing it with a splash of Worcestershire sauce.
Common Mistakes to Avoid
- Avoid skipping the sear on the beef. This step builds a crucial flavor foundation.
- Do not add cold broth to the roux all at once, as it will create lumps. Whisk constantly while adding it slowly.
- Do not use soggy fries. Ensure they are very crispy to prevent the dish from becoming mushy.
- Avoid overcooking the eggs. The runny yolk is essential for the final sauce.
- Do not assemble the poutine too early. Assemble just before serving to keep the fries crisp.
Conclusion
This loaded poutine transforms a classic Canadian dish into a spectacular, hearty meal perfect for any occasion. The combination of tender pulled beef, rich homemade gravy, crispy fries, and a runny egg yolk creates an unforgettable symphony of textures and flavors. By following the detailed steps and tips provided, you can master this indulgent recipe and impress family and friends with a truly special comfort food experience.