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Mata Bar Cassava Poutine

Mata Bar Cassava Poutine
Yields
2 servings

The Mata Bar smokes their beef for 4 hours before braising it – giving it an even richer flavour. Here’s an adapted version of this dish to try making at home.

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ingredients

Pulled Beef

Beef cheeks or short ribs
Salt and freshly ground pepper
2
Tbsp vegetable oil
1
medium cooking onion, diced
1
carrot, diced
2
stalks celery, diced
½
cup Cachaça
Vegetable or chicken stock

Poutine

2
cups cassava (cleaned, cubed and fully cooked in salted water)
½
cup cheese curds
100
g pulled beef, warmed
½
cup gravy
Fresh herbs (micro greens, scallions, etc.)
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directions

Step 1

Preheat oven to 350ºF. Season beef with salt and pepper. Heat oil in an oven-proof pot over high heat. Add beef and cook 2-3 minutes per side or until browned. Remove to a platter and reserve.

Step 2

Reduce heat to medium. Add vegetables and cook until softened. Deglaze with Cachaça.

Step 3

Return beef to pot and add enough stock to cover 2/3 of the meat. Cover and bake for 3 hours or until meat is falling apart.

Step 4

Remove meat from liquid and pull it apart using two-forks. Reserve.

Step 5

Strain the braising liquid and place it in the fridge for a few hours or until the fat solidifies on the top.

Step 6

Remove the fat then place in a pot over high heat. Bring to a boil. Combine cornstarch with 1 Tbsp cold water and stir into gravy. Bring to a boil then remove from heat. Season with salt and pepper to taste.

Step 7

Heat oil in a deep fryer over medium-high. Fry cassava until golden brown, season it with salt and pepper. Add cheese curds and combine until cheese curds just begin to melt.

Step 8

Plate cassava mix and top with pulled beef, gravy and herbs.

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