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Salt Beef Stew (Chiard)
Chiard is a traditional dish from the Magdalen Islands, consisting of salt beef simmered with vegetables.
The poutines (in the plural form, they have nothing to do with Quebec's famous french fry-cheese-gravy dish) are dumplings that are laid on top of the chiard to cook in its steam.
Ingredients for 6 servings:
- 50 ml (3 tbsp.) butter or margarine
- 3.6 kg (8 lb.) salt beef rib ends
- 1 onion, finely chopped
- 500 ml (2 cups) turnip, diced
- 500 ml (2 cups) carrots, diced
- 1.5 liters (6 cups) potatoes, diced
- 75 ml (5 tbsp.) brown sugar
- Pepper to taste
- 2 liters (8 cups) beef broth or water
Poutines (dumplings)
- 250 ml (1 cup) flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 150 ml (10 tbsp.) water
Method:
- Cut the meat into cubes and soak in water overnight to draw out the salt.
- The next day, discard the soaking water, add fresh cold water and simmer for about 30 minutes.
- Drain and sauté the meat in butter with the onion.
- Add the brown sugar and allow to caramelize.
- Add the beef broth or water, season and cook over moderate heat for about 2 hours.
- Add the cubed turnip and carrot and cook for about 45 minutes.
- Add the potatoes and cook 30 minutes longer.
- During the cooking time, check the liquid level occasionally, adding more water or broth as required.
Making the poutines
- Sift together the flour, salt and baking powder; add the water and mix.
- Drop by spoonful on top of the chiard; cover and let steam for about 10 minutes.
Comments:
- Since the meat is already salty, don't add salt, just pepper.
- Serve with pickles.