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re: I tried doing Poutine the other night ...
Posted on 7/1/23 at 2:47 am to fightin tigers
Posted on 7/1/23 at 2:47 am to fightin tigers
That is my take on this.
The beef looked dry and the gravy looks boxed with add water.
What I would do different, and this is just a suggestion. I would cook a chuck roast for +/- 6 hours in the oven where it breaks up with a fork and have the au jus natural gravy. Like real po-boys are made. That juicier pulled beef pieces with natural gravy might be more appealing.
The beef looked dry and the gravy looks boxed with add water.
What I would do different, and this is just a suggestion. I would cook a chuck roast for +/- 6 hours in the oven where it breaks up with a fork and have the au jus natural gravy. Like real po-boys are made. That juicier pulled beef pieces with natural gravy might be more appealing.
1
Posted on 7/1/23 at 7:11 am to Dubaitiger
quote:
What I would do different, and this is just a suggestion. I would cook a chuck roast for +/- 6 hours in the oven where it breaks up with a fork and have the au jus natural gravy. Like real po-boys are made. That juicier pulled beef pieces with natural gravy might be more appealing.
I make this dish but smoke a chuck roast. The smoke flavor adds another level to it.
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