Waiting time: 12 hours to desalt the meat
Cooking time: A little over 4 hours
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.
Since the meat is already salty, don't add salt, just pepper.
Serve with pickles.
- 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.
- 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.
An original recipe from Guylaine Richard, chef of "Les Îles" Vacation Club
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