Newcastle Brown Ale-Braised Short Rib Poutine

Wash and clean potatoes; cut lengthwise into 1/4-inch sticks. Rinse potatoes in cold water until water runs clear; drain and pat dry until water is absorbed. Pour enough oil into a large heavy bottom pan to submerge 1 cup of potatoes by 1/2 inch (about 8 cups in a 5 quart pot). Heat oil to 375 degrees F. To make sauce: Place butter in large heavy bottom saucepan and cook until browned and fragrant. Add shallots, cook and stir until soft and translucent, about 2 minutes. Add Newcastle Brown Ale, bring to a boil and reduce by half, about 3-5 minutes. In the meantime, stir together water and cornstarch until mixture is well combined for a slurry. Add 1 cup of beef broth into Newcastle mixture and bring to a boil. Stir in cornstarch slurry and bring to a boil once more; cook and stir until sauce thickens, about 2-3 minutes. Remove from heat, add salt and pepper to taste. To make fries: Heat oven to 200F. Line two baking sheets with paper towels; set aside.  Fry potatoes in batches, stirring occasionally until golden, about 5-6 minutes. With a slotted spoon, transfer fries to paper towel lined baking sheet and transfer to heated oven to keep warm. Make sure oil is returned to 375 degrees before frying next batch. To serve: Plate fries, layer with cheese curds, gravy and short ribs.