Number of Servings

Ingredients: Quantity:
Water, to simmer 64 oz
White Vinegar, Distilled 4 oz
Breaded Cheese Curds 2.5 lbs.
Brown Gravy 2.5 lbs.
French Fries 5 lbs.
Green Onions 10 oz.
Shredded Beef Barbacoa 5 lbs.
Whole Eggs 20 ea.

Prep Time: 15 min.     Yields: 20
Desired Yield:



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Beef Barbacoa Poutine

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1. Heat shredded beef barbacoa and brown gravy in a steamer or water bath for 30- 45 min or until product reaches 145F or Higher for 15 seconds (HACCP Control Point) and hold hot until ready for assembly.

2. Cook french fries in deep fryer (@ 350F) until golden brown, hold hot until ready to serve.

3. Prepare cheese curds in fryer (@ 350F) and cook until golden brown. Hold hot until service.

4. Poach whole egg under simmering water and distilled white vinegar for 5-6 minutes.

Recipe Preparation method:

1. Portion 4 oz. of french fries on a platter.

2. Portion 4 oz. of beef barbacoa over fries.

3. Top beef barbacoa with 2 oz. of fried cheese curds.

4. Finish with 2 oz. of brown gravy and one poached egg. Garnish with scallions.

*Additional garnish suggestions:

bacon bits, and/or sour cream

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.