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Poutine

Poutine

Crispy fries topped with gravy and cheese curds
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer, Lunch, Main Course, Snack
Servings 6 servings

Ingredients
  

For the gravy:

  • 5 lbs beef bones
  • oil for drizzling
  • 1 onion cut into large pieces
  • 1 carrot cut into a few pieces
  • 1 celery rib cut into a few pieces
  • 2 cloves garlic
  • 1 sprig fresh thyme or 1 tsp dried
  • 2 sprigs fresh parsley or 1 tsp dried
  • 2 tbsp tomato paste

For the fries:

  • 4-6 large russet potatoes peeled and cut into fries
  • oil for frying

For the poutine:

  • 12 oz fresh cheese curds or store bought
  • salt

Instructions
 

For the gravy:

  • Preheat oven to 400°F. Lightly coat all the bones with oil and arrange in an even layer in a roasting pan. Roast, turning bones once or twice, until beginning to turn golden-brown, about 30 minutes.
  • Add the onion, carrot, and celery around bones and toss and continue roasting until bones and vegetables are nicely browned, about 30 minutes longer. Be careful not to let anything scorch.
  • Transfer to the stove top over medium heat and add 6 cups of water and deglaze the bottom of the pan, then add the rest of the ingredients. Bring to a boil, then reduce to a bare simmer and simmer for 8 hours or so, skimming off fat and adding a little water as needed until you have a rich stock.
  • Pour through a fine mesh strainer into a clean container and place into the fridge until the fat solidifies so you can scrape it off, then proceed. You can leave it overnight at this point.
  • In a large sauce pan, melt 1/4 cup of butter and whisk in 1/4 cup flour to make a roux. Continue whisking over medium heat until golden, then slowly whisk in 3 cups of the stock you made. Simmer until thickened, then set aside until ready to use.

For the fries:

  • I use the double fry method for crispy fries, and this is easier if you start a day ahead of time. Peel and cut the fries and soak in water for 30 minutes then rinse and dry. Heat a large pot of oil to 300 and fry in batches for 4 minutes so that they are mostly cooked but not browned. Drain on paper towels.
  • Lay the fries out on a baking sheet and freeze for 3 hours or ideally overnight. When ready to eat, heat oil to 375 and fry frozen fries in batches until golden brown. Drain on paper towels and salt well.

To serve:

  • Plate up some fries and top with cheese curds and hot gravy. Yum!
Keyword Appetizer, Beef, Lunch, Main Dish, Snack
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