I first had poutine at Euclid Hall. I fell in love! Since french fries are my vice, I make them often with sweet potatoes and purple potatoes using some sort of animal fat or coconut oil and bake them in the oven. So naturally I love fries with meat and gravy on them. How could you not? I was at breakfast with some friends at Sassafras and indulged in the short rib poutine there and decided I needed to create a Paleo version of this delicious, amazing dish. So here you go….
4-6 short ribs, covered with homemade bone broth or water. Add a quartered onion, some celery and bay leaves, option to add some thyme. Put in crock pot and simmer on low for 10-12 hours.
Pull meat from short ribs, set aside. Keep broth.
2-4 potatoes, cut into the shape of thick fries, coat with coconut oil or animal fat and roast at 400 until tender and golden brown, about 30 minutes. You may want to broil for few minutes to make them nice and crisp.
While the potatoes are roasting make your sausage gravy.
2 andouille sausage, cut into pieces
1/2 stick of butter
1 lage shallot, diced
1 clove of garlic, minced
2-4 tbs potato starch, start with 2 and add more if needed
3-4 cups broth from crock pot
Add butter to saute pan over medium heat and sauté shallots, garlic and sausage until sausage is cooked through. Add starch, stir well and whisk in broth. Bring to a simmer until thick. Season with sea salt and pepper.
Put fries on the bottom, top with short rib meat, top with sausage gravy and option to add a fried egg on top. Enjoy!
Author: Christine Straley