Brisket Poutine Recipe
hand cut fries, our gravy, vermont cheddar curds, chopped brisket
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Ingredients
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Fries
Gravy
Toppings
Method
Fries Preparation
Cutting the Potatoes
Wash and peel the Russet potatoes. Cut them into thick strips to make fries.
Frying the Fries
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.
Gravy Preparation
Making the Roux
In a saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for 2-3 minutes until lightly browned.
Adding the Broth
Slowly whisk in the beef broth until smooth. Add Worcestershire sauce, salt, and black pepper. Bring to a simmer and cook until thickened, about 10-15 minutes.
Assembly
Final Assembly
On a serving plate, layer the hand-cut fries, pour the gravy over the top, add the chopped brisket, and finish with Vermont cheddar curds. Serve immediately.