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The Classic Poutine Gets an Upgrade With Some Crispy Purefoods Corned Beef

February 2, 2016

Corned beef, as American as its roots are, has become an incredibly Filipino thing. Canned corned beef is undoubtedly a breakfast staple as beloved as tapa or tuyo, making its way into warm, freshly-baked pandesal buns, or alongside morning sinangag and egg. Whether cooked wet with sweet onions and cabbage, or crisped up like flakes of beef with garlic and cubed potatoes, the canned version has become a universally loved item.

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Purefoods Corned Beef, now available in easy-open cans, is so versatile it lends its meatiness well to virtually any dish you can think of. If you enjoy the stuff so much, that you’re begging to eat it past the early breakfast hours, we’ve made an adult take on loaded French fries, in the form of some indulgent Canadian poutine. Thick-cut fried potatoes are covered in gravy made with stout or dark beer, then topped with chunks of cheese and slivers of caramelized onions. To make it even more food porn-worthy, fry your corned beef until each bite is crisp and crunchy, and cover the whole dish with it. This goes way past breakfast territory.

Crispy Corned Beef Poutine with Stout Gravy

Total time: 45 minutes
Yield: 3-4 servings

Ingredients: Poutine

  • 1 380g can of Purefoods Corned Beef
  • 4 large potatoes
  • 1 large onion
  • 1/2 cup emmental cheese, grated
  • 1 tbsp butter
  • 2 tbsps parsley, finely chopped
  • vegetable oil, for frying
  • salt and pepper, to taste

Ingredients: Gravy

  • 1 tbsp flour
  • 2 tbsps butter
  • 1 beef bouillon cube
  • 1 can stout beer, such as Guinness
  • 1/2 cup water
  • 1 clove garlic, finely minced
  • salt and pepper, to taste

Procedure: Poutine

  • Heat a deep and heavy-bottomed pan with 2 inches of oil to about 350°F. Fry the drained corned beef until it has crisped and turned into floss. Drain on a paper towel and set aside.
  • Cut the onion into rings. Sauté in butter until they have softened completely and turned slightly brown, around 15 minutes. Set aside.
  • Cut the unpeeled potatoes into large wedges. Fry in oil at 375°F until golden and crispy, blot with paper towels. Season with salt while still hot.
  • Assemble the poutine by covering the fries in corned beef, caramelized onions, parsley, and Emmental.

Procedure: Gravy

  • On low heat, sauté the garlic in butter without letting it brown.
  • Add the flour and mix continuously until the mixture turns into a sandy color.
  • Add the beef cube, water, and beer. Whisk until the gravy is thickened. Season, strain, and serve with the poutine.

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Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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