Open House in our residences
Portes Ouvertes en résidence - 15 septembre 2024, de 13 h à 16 h

Visit Le Groupe Maurice residences during our open house event (except Le Cavalier residence, in LaSalle). This entertaining afternoon will give you the chance to explore our selected residential complexes’ sublime living spaces. Your leisure, social life, security and privacy are all under one roof.

When? Sunday, March 16th, from 1 p.m. to 4 p.m.

Come meet us !

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Savour the flavour: Our poutine recipe for the Festival

|Recipes

In celebration of Quebec’s Poutine Week, Le Groupe Maurice is hosting its traditional Festival, putting flavours front and centre. To mark the occasion, a poutine bar will pop up in every residence, treating everyone’s taste buds. And to keep the goodness going, we’re glad to share with you a special poutine recipe for four, created by Charles-Félix Duclos, head chef at Le Notre-Dame residence. Let’s get cooking!

 

Sweet Potato and Braised Beef Poutine Recipe

INGREDIENTS

  • 3 sweet potatoes
  • 3g (1/2 tsp) cornstarch, or more to taste
  • 400g (2 cups) Oka cheese curds or other semi-firm cheese, cut into cubes
  • 226g (1/2 lb) beef short ribs
  • 1 onion
  • 2 cloves garlic
  • 2L (8 cups) beef broth
  • 250ml (1 cup) red wine
  • 10g (1 tbsp) cornstarch
  • 15g (1 tbsp) BBQ sauce
  • Salt and pepper to taste
  • Assorted microgreens (radish, coriander, peas, etc.) usually found with lettuce in grocery stores – optional

 

PREPARATION

For the meat and sauce:

  1. In a hot skillet, sear the meat on both sides.
  2. Season with salt and pepper.
  3. Chop the onion and garlic, then sauté with the meat.
  4. Remove the meat from the skillet to deglaze.
  5. Deglaze with red wine, scraping with a spatula to release the juices.
  6. Add beef broth, return the meat to the skillet, cover and simmer on low for about 3 hours until the meat is tender.
  7. Remove the meat and set aside.
  8. Strain the cooking juices to remove the vegetables.
  9. Add BBQ sauce and adjust seasoning to taste.
  10. If needed, thicken the sauce with a little cornstarch mixed with cold water. Set aside.

 

For the sweet potato fries:

Deep-fried

  1. Peel and cut the sweet potatoes into fries. Rinse thoroughly in cold water, drain and pat dry. Dust with cornstarch.
  2. In a deep fryer, heat the oil to 190°C (375°F). Cook the sweet potato fries for a few minutes until golden and crispy.

 

Or baked

  1. Preheat the oven to 230°C (450°F) and place a non-stick baking sheet inside.
  2. Peel and cut the sweet potatoes into fries. Rinse, drain and pat dry. Dust with cornstarch and lightly brush with olive oil.
  3. Remove the baking sheet from the oven and arrange the sweet potato fries on it.
  4. Bake the fries for at least 20 minutes, until golden. Then flip them with a spatula and continue baking for 10 minutes.
  5. Drain the fries on paper towels and adjust the seasoning to taste.

 

*Sweet potatoes can also be cooked in an air fryer.

 

Presentation:

  1. Place fries in a shallow dish and top with cheese.
  2. Drizzle with sauce.
  3. Add the meat on top.
  4. Add extra cheese and sauce to taste.
  5. Garnish with your choice of microgreens and devour!

 

A big thank you to Charles-Félix for his delicious poutine recipe. We hope you enjoy it! For more gastronomic inspiration, explore our Chefs’ Recipes section. Bon appétit and see you soon for more culinary adventures!