Pressure Cooker Poutine

Step 1

Use a 6-quart electric or stovetop pressure cooker. For electric pressure cookers, set cooker to saute and cook bacon until crisp. Remove with a slotted spoon and drain on a paper towel. For stovetop cookers, cook bacon directly in the pot. Brown chuck roast or ox tails on all sides in cooker. Add carrots, onions, celery, garlic, seasoned salt, pepper, and bay leaf. Carefully add broth and wine. For electric cooker set cooker on high pressure to cook 45 minutes. For stovetop cooker, bring up pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 45 minutes. Remove from heat. For both electric and stovetop cookers, let pressure release naturally for 20 minutes. Release any remaining pressure. Carefully open lid. Remove meat, reserving cooking liquid. Coarsely shred meat, discarding any bones. Cover and keep warm.

Step 2

Bake frozen fries according to package directions. Meanwhile, strain and skim fat from cooking liquid; measure 3 cups liquid (discard any remaining liquid). Transfer liquid and butter to a medium saucepan. Heat and stir over medium heat until butter melts. In a small bowl combine cornstarch and water; add to saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Step 3

To serve, transfer fries to a platter. Top with cheese curds and shredded meat. Drizzle with gravy and top with bacon. Garnish with chives, if desired.